Beef stuffed with capsicum and blue cheese recipe (matambre)

Created by

  Print    Enlarge text

Rate this recipe

  • Cuisine: Argentinian
  • Serves 8

Ingredients

500g, 2cm-thick flank steak
1 tbsp grated parmesan
2 tsp sweet paprika
1 tbsp oregano
½ red capsicum, cut into thin strips
1 onion, thinly sliced
2 garlic cloves, finely chopped
50g blue cheese, crumbled
80ml (⅓ cup) thickened cream
50g green olives, pitted, sliced
100g prosciutto, thinly sliced
View conversion table

Preparation

Place the flank steak, fat-side down, on a chopping board. Using a sharp knife, cut horizontally in half not cutting all the way, to open up the flank. Season with salt and pepper, and sprinkle over parmesan, paprika and oregano. Layer capsicum, onion, garlic, blue cheese, cream, olives and prosciutto lengthwise over one half of the flank. Fold over flank and, using a needle and thread, sew the edges together to enclose the filling.

Place stuffed flank over the grill and cook, turning occasionally, over a medium fire or coals for 45 minutes for medium or until cooked to your liking. Rest for 15 minutes before slicing.

Drink 2009 Leconfield Coonawarra Cabernet ($29) or 2008 Man ‘O’ War Ironclad ($40)

Photography by Anson Smart.

If you enjoyed this Beef stuffed with capsicum and blue cheese recipe (matambre) then browse more Argentinian recipes, barbecue recipes, meat recipes, entertaining recipes and our most popular hainanese chicken rice recipe.

Argentinian Restaurants

Displaying 0 of 0 Argentinian Restaurants.

  Restaurant Book Online Suburb

View all Argentinian restaurants | Start a new search

Comment on this recipe

You have characters left.
Validation ( What's this? ) : This is a captcha-picture. It is used to prevent mass-access by robots.

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

ADVERTISEMENT

Featured Food & Recipes

Hot Tips

More

Preserving

Vinegar is one of the main preservatives used in Filipino cooking and therefore dishes cooked adobo or sinigang-style preserve well due to the effect of vinegar. Both these dishes will keep for several days in the fridge and are often made in large batches, then reheated.

Glossary

More

Escalope

Thin slice of meat, often beaten thinner for quick cooking. One method used to prepare veal escalopes is to coat them with breadcrumbs.

 
ADVERTISEMENT
ADVERTISEMENT
 
 
ADVERTISEMENT