Weber Charcoal Grill - Beef Matambre
For many people, a steak is the only type of beef they lay on their outdoor grill.
I stumbled across a recipe a few years back that expanded my horizons when it comes to grilled 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! The filling can be most any combination of your favorite vegetables, sausage, and cheese.
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 180 F.
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.
This is a great way to utilize the great smokey flavor your charcoal grill can impart.
So the next time you want grilled beef don't run to the steak - try the matambre!
I stumbled across a recipe a few years back that expanded my horizons when it comes to grilled 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! The filling can be most any combination of your favorite vegetables, sausage, and cheese.
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 180 F.
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.
This is a great way to utilize the great smokey flavor your charcoal grill can impart.
So the next time you want grilled beef don't run to the steak - try the matambre!
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