Using the belly cut of meat, the beef is stuffed with capsicum and blue cheese then sewn together like a parcel. The colourfully layered flank steak is called matambre in Argentina.
- 500 g 2 cm 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
- 50 g blue cheese, crumbled
- 80 ml (⅓ cup) thickened cream
- 50 g green olives, pitted, sliced
- 100 g prosciutto, thinly sliced
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.
Drink match 2009 Leconfield Coonawarra Cabernet ($29) or 2008 Man 'O’ War Ironclad ($40)
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.
Photography Anson Smart
As seen in Feast magazine, Sept 2011, Issue 1. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.