Classic Matambre

Name: Classic Matambre
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: Serves 8 to 12 as an Appetizer, 4 as a Main Course
Cuisine: United States
Ingredients: 1 tablespoon red wine vinegar; 1 teaspoon dried oregano; Coarse salt and black pepper; Coarse salt and black pepper; 6 thin slices bacon; 1 flank steak (1½ to 1¾ pounds); 1 red (bell) pepper, stemmed, seeded, and cut lengthwise into ¼-inch strips; 6 ounces Romano cheese (sliced ¼inch thick), cut lengthwise into ¼-inch strips; 6 ounces smoked cooked ham (sliced ¼ inch thick), cut lengthwise into ¼-inch strips; 2 large carrots, cut lengthwise in thin strips; 4 ribs celery, cut lengthwise in thin strips; 1 piece (6 to 8 ounces) kielbasa, or other cooked smoked sausage, cut lengthwise in thin strips; 1 piece (6 to 8 ounces) kielbasa, or other cooked smoked sausage, cut lengthwise in thin strips

Preparation info

Serves
8 to 12

Difficulty
Medium
Ready in
1 hr 30

Appears in

How to Grill

By Steven Raichlen

Published 2001

About

Ingredients

For the Beef

1 flank steak (1½ to 1¾ pounds)
6 thin slices bacon

Americas
United States
Main course
Starter

Method

Butterfly the flank steak as shown in Preparing the Meat, Step 1.
Place a large piece of heavy-duty aluminum foil, 24 inches long, on your work surface, shiny side down. (It’s okay to double up two smaller pieces of aluminum foil.) Arrange the bacon slices on the foil in a row paralle