Grilled Stuffed Flank Steak (Classic Matambre)

Cut: Flank Steak
Preparation Time: 30 Minutes
Cook Time: 1-1/2 to 2 Hours

Main Ingredients:

 1 beef flank steak (1 1/2 to 1 3/4 pounds)
 6 thin slices bacon
 Coarse salt and black pepper
 1 teaspoon dried oregano
 1 tablespoon red wine vinegar
 1 piece (6 to 8 ounces) beef smoked sausage, cut lengthwise in thin strips
 4 ribs celery, cut lengthwise in thin strips
 2 large carrots, cut lengthwise in thin strips
 6 ounces smoked cooked ham (sliced 1/4-inch thick), cut lengthwise into 1/4-inch strips
 6 ounces Romano cheese, (sliced 1/4-inch thick), cut lengthwise into 1/4-inch strips
 1 red bell pepper, stemmed, seeded, and cut lengthwise into 1/4-inch strips

Directions:
  1. Position the flank steak lengthwise at the edge of a cutting board. Place one hand on top to hold it flat. Using a sharp, slender knife, cut through the side of the steak to butterfly it (open it up). As you cut, fold open the top to help you see what you're doing. Open the meat up like a book.
  2. Place a large piece of heavy-duty aluminum foil, 24 inches long, on your work surface, shiny side down. (Can double up two smaller pieces of aluminum foil.) Arrange the bacon slices, 1-inch apart, on the foil in a row parallel to an edge of the foil. Lay the butterflied flank steak on top of the bacon, with the grain running parallel to the bacon. Season with salt and pepper and sprinkle with the oregano and vinegar.
  3. Place a row of beef smoked sausage strips at the edge of the meat closest to you. Place a row of celery strips next to it, followed by rows of carrot, ham, cheese, and bell pepper strips. Repeat this sequence until all the filling ingredients are used up. Leave the last 2 inches of meat uncovered.
  4. Starting at the edge closest to you and using the aluminum foil to help you, roll up the meat with the filling to make a tight roll. Wrap the foil around the meat, twisting the ends of the foil. Using the tip of a paring knife, poke holes in the aluminum foil at 1-inch intervals. Tie the meat in several places with butcher's string. The flank steak can be prepared up to this stage several hours ahead. Store, covered in the refrigerator.
  5. Set up the grill for direct grilling and preheat to medium. When ready to cook, place the roll on the hot grate and grill until cooked through and the meat is very tender, 1 1/2 to 2 hours, turning with tongs every 15 to 20 minutes. If using a charcoal grill, you'll need to add 24 to 30 fresh coals after 1 hour. To test for doneness, use an instant-read meat thermometer: The internal temperature should be about 180?F. Transfer the flank steak to a cutting board and let rest for 10 minutes. Remove the string and foil and cut the roll crosswise into 1/2-inch slices. Serve hot or at room temperature. Serves 8 to 12 as an appetizer, 4 as a main course.
Recipe Tips:
  • This recipe could also be made with a boneless breast of veal.
  • You can also cook the flank steak using the indirect method. It's absolutely no fuss, but the exterior of the meat won't be quite as crusty. You'll need to cook it for 1 1/2 to 2 hours at medium. You can crisp up the crust by grilling the roll directly for the last 20 minutes.
Recipe Notes:

Recipe and photo Courtesy of "How to Grill" by Steven Raichlen. The Complete Illustrated Book of Barbeque Techniques, Featuring Easy-To-Make Recipes.

Copyright 2014 Wisconsin Beef Council. All rights reserved.