Argentine Matambre w/ Chimichurri

  • 1.5 lbs Flank Steak, thin sliced (less than 1/4 inch)
  • 3 Hardboiled Eggs
  • 1/2 cup Gypsy Foods Chimichurri
  • 1/2 cup Brooklyn Biltong Jerky, finely diced (can substitute cooked chorizo sausage, if you've already eaten the jerky) (Also on Amazon)
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp Garlic Powder
  • Kitchen Twine
  1. Pre heat grill to medium-high
  2. Season steak with salt, pepper and garlic
  3. Spread thin layer of chimichurri across steak
  4. Cut hardboiled eggs into quarters, lengthwise, and arrange in evenly spaced rows across steak, leaving space between rows
  5. Arrange biltong in rows alongside eggs
  6. Carefully roll up the meat over the filling and secure tightly with kitchen twine
  7. Grill for 4-5 minutes per side, 16-20 minutes total
  8. Let rest for 10 min then cut into 1/2 inch slices and serve