• ½ large red bell pepper, cored and seeded
• ½ large green bell pepper, cored and seeded
• 1 piece (6 ounces) Romano cheese
• 1 piece (6 ounces) kielbasa sausage
• 2 large eggs (optional), hard-cooked, peeled, and cooled
• 1 long carrot, peeled
• 6 thin slices of bacon
• 1 beef flank steak (1½ to 1¾ pounds), butterflied (see box)
• Salt and freshly ground black pepper
• 1 teaspoon dried oregano
• ½ teaspoon dried sage

Special Equipment

Heavy-duty aluminum foil; metal skewers or butcher’s string for securing the matambre

1. Cut the bell peppers into ½-inch lengthwise strips. Cut the cheese and kielbasa lengthwise into ½-inch-thick strips. Cut the eggs (if using) lengthwise into quarters. Cut the carrot lengthwise in quarters.
2. Arrange the bacon strips on a large (24 by 24 inch) square of heavy-duty aluminum foil, leaving a space of about 1 inch between each slice (if necessary, use 2 pieces of foil); the strips should run parallel to the edge of the work surface. Place the butterflied flank steak on top of the bacon so that the grain of the meat (and the seam between the halves of meat) runs parallel to the bacon.
3. Season the flank steak generously with salt and black pepper and sprinkle the oregano and sage over it. 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 of the ingredients are used up. Leave the last 3 inches of meat uncovered.
4. 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 butcher’s string. Encase the roll in the foil, twisting the ends to make what will look like a large sausage. Poke a few holes in the foil at each end to allow for the release of steam.
5. Set up the grill for indirect grilling and preheat to medium. No drip pan is necessary for this recipe.
6. When ready to cook, place the matambre in the center of the grill, away from the fire. Cover the grill. Cook the matambre until very tender, 1½ to 2 hours. To test for doneness, insert a metal skewer right through the foil covering; it should pierce the meat easily and be piping hot to the touch when withdrawn. If using a charcoal grill, you’ll need to add 10 to 12 fresh coals to each side after 1 hour.
7. Transfer the matambre to a cutting board and let rest for 10 minutes. Remove the foil and skewers or string, then cut the matambre crosswise into 1-inch slices to serve.