Matambre is a thin flank steak common in Argentina, cooked here folded and stuffed with vegetables and cheese.
- 1.5 kg (3 lb 5 oz) matambre or beef flank steak, excess fat trimmed
- 2 tbsp olive oil
- sea salt and freshly ground black pepper
- 2 small red onions, thinly sliced
- 1 small green capsicum (bell pepper), sliced into 4 cm x 1 cm (1½ in x ½ in) batons
- 1 small red capsicum (bell pepper), sliced into 4 cm x 1 cm (1½ in x ½ in) batons
- 1 carrot, sliced into 4 cm x 1 cm (1½ in x ½ in) batons
- 200 g (7 oz) coarsely grated provolone
- large handful roughly chopped flat-leaf parsley
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat a barbecue hotplate to high.
2. Trim the meat to make a rough rectangular shape that will neatly fold in half. Wash and pat the meat dry with paper towel and rub all over with the olive oil.
3. Lay the meat, fat side down, on a clean work surface, with the narrow end nearest to you. Season well with salt and pepper.
4. Randomly lay the vegetables on the half of the meat closest to you and scatter over the cheese and parsley. Fold the top half of the meat over to enclose the filling and secure the ends with toothpicks.
5. Cook on the hotplate for 8–10 minutes each side, until well browned. Remove to a chopping board and rest for 10 minutes.
6. Cut crossways into thick slices and serve.
Recipe from The Food of Argentina by Ross Dobson and Rachel Tolosa Paz, Smith Street Books, RRP $44.99