Some cosmetic changes in preparation for larger site changes in the works.


Rec: Hunger Killer Matambre

Veteran Member
838 posts
Joined: Feb 14, 2006


Posted to Thread #9231 at 3:05 am on Dec 31, 2007

Moyn posted this at TOB:

1 1/2 Lb flank steak
6 Slices pancetta
salt & pepper
1 Tsp dried oregano
1 Tsp dried sage
1 6 Oz kielbasa sausage -- 1/2 " thick strips
1/2 red bell pepper -- 1/2 " strips
1 Pc Romano cheese -- (6 oz) 1/2 " thick
1 Long carrot -- peeled, cut
lengthwise into quarters
1/2 green bell pepper -- cut into 1/2" strips
2 hard cooked eggs -- quartered

To butterfly flank steak, place steak at edge of cutting board, short side toward, you. Using long slender knife, butterfly meat, by cutting almost in half through narrow edge of long side & open it up as you would a book. Pound it flat with the side of meat cleaver.
Arrange bacon strips, leaving 1 " between each, on lg rectangle of heavy duty foil. (Strips should run parallel to bottom edge of cutting board.) Place flank steak on top of bacon, so grain of meat runs perpendicular to bacon. Generously season meat with salt & pepper to taste. Sprinkle with oregano & sage.
Arrange strips of sausage in neat row, end to end, along edge of meat closest to you. Place row of red bell pepper strips next to it. Then row of cheese strips, then carrot strips, then grn pepper strips, the eggs. Repeat process until filling ingreds are used. Leave last 3 inches of meat uncovered.Starting at edge closes to you & using foil to help, roll meat with filling to make compact roll. Pin top edge shut with skewers or tie with string. Encase roll in foil, twisting ends. Poke several holes in foil at each end to release steam.
Place matambre in center of grill away from fire or in oven & cook til tender, 1 1/2 to 2 hours. To test for doneness, insert metal skewer. It should pierce meat easily & be piping hot to the touch. Transfer matambre to cutting board & let cool 30 minutes. Remove foil & skewers or string. Cut roll widthwise into 1 inch thick slices. Makes 8 appetizer or 4 main course servings.

notes: May sound complicated, but can be assembled in 15 minutes. When people see the results, they'll think you've been working for hours. To set up charcoal grill for indirect cooking, light coals & rake them to periphery of grill. cook matambre in center of grill. To set up gas grill for indirect cooking, light fron & rear burners, or burners on ONE side. Cook matambre in center of grill or on opposite side.

Other messages in this thread: