Name: Brazilian Matambre
Yield: Serves 8 as an Appetizer, 4 as a Main Course
Cuisine: Brazil
Ingredients: 1 medium-size onion, peeled and cut crosswise into very thin slices; 2 tomatoes, cut crosswise into ¼-inch slices; Coarse salt (kosher or sea) and Freshly ground black pepper; 1 green bell pepper, seeded and cut into flat slices; 2 carrots, peeled and cut lengthwise into very thin slices; 3 ounces thinly sliced smoked ham; 3 ounces thinly sliced cheese, such as Provolone; 4 slices of thick-cut country-style bacon (about 4 ounces); 1 flank steak (1½ to 2 pounds, the larger the better)

Preparation info

Serves
8
as an Appetizer

Difficulty
Complex

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

The name says it all: “hunger-killer.” That’s what matambre means in Portuguese and Spanish. This monster roll—a sort of Brazilian braciole—turns up throughout southern South America, where it pairs the salty tang of ham and cheese with the sweetness of peppers and onions. What Brazil adds to the mix is the churrasquiera (industrial-strength rotisserie). Spit roasting gives you a texture and flavor that’s very different from grilling the matambre in foil as is done in A