Steven Raichlen is the author of Planet BBQ.
This recipe may sound complicated, but it can be assembled in 15 minutes. When people see the results, they'll think you've been working for hours. This recipe calls for flanksteak, but I've also made matambre with brisket. If you're not comfortable with your knifesmanship skills, ask your butcher to butterfly the meat.
Serves 8 as an appetizer, 4 as a main course.
1 flanksteak (1-1/2 to 1-3/4 pounds)
1/2 red bell pepper
1/2 green bell pepper
a 6 ounce piece of romano cheese
a 6 ounce piece of kielbasa sausage
2 hard cooked eggs, peeled and cooled (optional)
1 long carrot, trimmed and peeled
salt and freshly ground black pepper
1 teaspoon each dried oregano and sage
6 thin slices of bacon
1. Set the grill up for direct grilling and preheat to medium-low.
2. Butterfly the flanksteak: Place the steak at the edge of a cutting board, short side toward you. Using a long slender knife, butterfly the meat, that is cut it almost in half through the narrow edge of the long side and open it up as you would a book. Pound it flat with the side of a meat cleaver. The idea is to obtain a square of meat that's 12 to 15 inches long and wide. Breathe a sigh of relief: the hard part is over.
3. Core and seed the peppers and cut into 1/2 inch strips. Cut the cheese and sausage lengthwise into 1/2 inch thick strips. Cut the eggs lengthwise in quarters. Cut the carrot lengthwise in quarters. Arrange the bacon strips, leaving 1 inch between each, on a large (24 by 24 inch) rectangle of heavy-duty foil. (The strips should run parallel to the bottom edge of the cutting board.) Place the flanksteak on top of the bacon, so that the grain of the meat runs parallel to the bacon.
4. Generously season the meat with salt and pepper and sprinkle with oregano and sage. Arrange strips of sausage in a neat row, end to end, along the edge of the meat closest to you. Place a row of red bell pepper strips next to it. Then a row of cheese strips, then carrot strips, then green bell pepper strips, then hard cooked eggs. Repeat the process until all the ingredients for the filling are used up. Leave the last 3 inches of meat uncovered.
5. Starting at the edge closest to you and using the foil to help you, roll up the meat with the filling to make a compact roll. It's a lot like rolling a jelly roll. Pin the top edge shut with metal skewers or tie the matambre closed with a few lengths of butchers string. Encase the roll in foil, twisting the ends to make what will look like a large sausage. Poke a few holes in the foil at each end to release the steam.
6. Place the matambre over the heat and cook until very tender, 1 1/2 to 2 hours, turning often. If it starts to burn, reduce the heat to low or move the matambre to a portion of the grill with no coals under it. To test for doneness, insert a metal skewer. It should pierce the meat easily and be piping hot to the touch. Transfer the matambre to a cutting board and let cool for 30 minutes. Remove the foil and skewers or string. Cut the roll widthwise into 1-inch slices.
Makes 2 cups
1 large bunch of fresh flat leaf parsley, washed, stemmed, and dried
8 cloves of garlic, peeled
3 tablespoons minced onion
5 tablespoons distilled white vinegar or more to taste
5 tablespoons water
1 teaspoon coarse salt (kosher or sea)
1/2 teaspoon dried oregano
1/2 to 1 teaspoon hot pepper flakes to taste
1/2 teaspoon freshly ground black pepper
1 cup extra virgin olive oil
Finely chop the parsley and garlic in a food processor. Add the onion, vinegar, water, salt, oregano, pepper flakes, and black pepper and process in brief bursts until the salt crystals are dissolved. Add the oil in a thin stream. Do not over process; the chimichurri should be fairly coarse. Correct the seasoning, adding salt or vinegar to taste.
© 2006 Steven Raichlen
Music Break: Walk, Don't Run '64 by Billy Strange