Stuffed Rolled Flank Steak (Matahambre) Recipe | Yummly

Stuffed Rolled Flank Steak (Matahambre)

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  • 1 flank steak (2-1/2 pounds, trimmed of excess fat)
  • kosher salt
  • ground black pepper (Freshly)
  • 1 cup milk
  • 2 cups leaves (Swiss chard, well rinsed and coarsely chopped)
  • 2 carrots (shredded)
  • 1/2 cup Spanish olives (large pitted green, halved lengthwise)
  • 1/2 small yellow onion (sliced into thin rings)
  • 1/3 cup hot peppers (small pickled, such as Goya®, drained and chopped)
  • 1/4 cup grated Parmesan cheese (freshly)
  • 2 tablespoons Mazola Corn Oil
  • 1 cup red wine (hearty, preferably Argentine malbec)
  • 1 cup reduced sodium beef broth
  • 1 yellow onion (large, cut into 4 wedges)
  • 1/4 cup fresh flat leaf parsley (chopped)
  • 1 head garlic (cut in half)
  • 6 thyme sprigs (fresh)
  • 6 fresh oregano (sprigs)
  • 2 bay leaves
  • 3 tablespoons all-purpose flour
  • 1/4 cup water
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    1. Place the steak on a cutting board with the grain running toward you. Holding a thin sharp knife parallel to the board and starting at one long side, butterfly the steak. Cut with the grain almost to the other side, and open up the steak like a book. Place a piece of plastic wrap over the meat. Gently pound with a meat mallet or rolling pin until the meat is evenly thick. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the meat in a small shallow baking dish and pour in the milk. Cover with plastic wrap and refrigerate for 4 hours or overnight.
    2. Pour off the milk and pat the steak dry with paper towels. Place the meat on a work surface. Scatter the Swiss chard evenly over the top, leaving a 1-inch border. Sprinkle the carrots evenly over the Swiss chard. Top evenly with olives, onion slices, pickled peppers, and cheese. From a short side, carefully roll up the meat jelly roll style. Tie with kitchen string at 1-inch intervals.
    3. Heat the oil in a Dutch oven over medium-high heat. Add the meat roulade and cook, turning occasionally, until browned on all sides, about 5 minutes. Add the wine, broth, onion wedges, parsley, garlic, thyme, oregano, and bay leaves and bring to a boil. Reduce the heat to medium low and cover. Simmer until the meat is fork tender, about 1½ hours.
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    NutritionView More

    Sodium10% DV230mg
    Fat8% DV5g
    Protein12% DV6g
    Carbs3% DV9g
    Fiber8% DV2g
    Calories120Calories from Fat45
    Total Fat5g8%
    Saturated Fat1.5g8%
    Trans Fat
    Calories from Fat45
    Total Carbohydrate9g3%
    Dietary Fiber2g8%
    Vitamin A50%
    Vitamin C25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.