Beef Matambre

Jeff Jones, author - Charcoal Grill Enthusiast and Weber Grill supporter

Great Charcoal Grill Recipe

Nothing beats outdoor grilling, especially with a charcoal grill.  I really love the flavor of grilled beef.  Most people limit their grilled beef experience to a steak which is one of my favorites if prepared correctly. However, I have found another great grill recipe for beef.

It’s called a Matambre and  uses butterflied beef flank stank.  Layered with several strips of meat, cheese and vegetables, this delicious treat is taken up another notch by being wrapped in bacon!

I guess any choice of your favorites can be layered inside.  I have found that one of the best combinations of flavors include the following:

long strips of celery and carrot alternated with spicy sausage, green or red peppers as well as strips of Romano cheese.  The Romano cheese is a bit difficult to cut into long strips, but well worth the work.  The Romano is more difficult to melt so it kind of blends in with the beef.  The flavors really work well together.

To prepare:

1. Prepare your sausage, vegetables and cheese into long thin (1/4 in) strips.
2. Lay out a large piece of aluminum foil, as large as your butterflied flank steak, fully opened.
3. lay down 8 strips of bacon, then lay down your steak again fully opened.
4. starting on one end, across the shortest width, start layering your strips, alternating with each type then repeating once everything has been used once.
5. Once everything is laid out, slowly roll up the meat tightly keeping all the pieces inside.  Use the foil to help roll it up, but make sure to keep the foil on the outside.
6. Wrap the roll up in the foil and fold up the ends.
7. Finally, use Butcher’s string to tie up the roll in 2-3 places.
8. Place over a charcoal grill, preferably a Kettle grill, that has been preheated to medium temperature. Rotate every 20 minutes. Cook approximately 1.5 - 2 h until internal temperature of the meat equals 180⁰F.
9. Let stand for 10-15 minutes for the juices to redistribute, then remove the foil and string.  Slice off ½ inch slices of the roll to serve. 

The Matambre is a masterpiece of flavors straight from your outdoor grill!

I hope you enjoy it.

Search for other Recipe Books. I like the Barbeque Bible!