| For many people, a steak is the only type of beef | | | | 3. lay down 8 strips of bacon, then lay down your |
| they lay on their outdoor grill. I stumbled across a | | | | steak again fully opened. |
| recipe a few years back that expanded my horizons | | | | 4. starting on one end, across the shortest width, |
| when it comes to grilled beef. It's called a Matambre | | | | start layering your strips, alternating with each type |
| and uses butterflied beef flank stank. Layered with | | | | then repeating once everything has been used once. |
| several strips of meat, cheese and vegetables, this | | | | 5. Once everything is laid out, slowly roll up the meat |
| delicious treat is taken up another notch by being | | | | tightly keeping all the pieces inside. Use the foil to |
| wrapped in bacon! | | | | help roll it up, but make sure to keep the foil on the |
| The filling can be most any combination of your | | | | outside. |
| favorite vegetables, sausage, and cheese. | | | | 6. Wrap the roll up in the foil and fold up the ends. |
| I have found that one of the best combinations of | | | | 7. Finally, use Butcher's string to tie up the roll in 2-3 |
| flavors include the following:long strips of celery and | | | | places. |
| carrot alternated with spicy sausage, green or red | | | | 8. Place over a charcoal grill, preferably a Kettle grill, |
| peppers as well as strips of Romano cheese. The | | | | that has been preheated to medium temperature. |
| Romano cheese is a bit difficult to cut into long strips, | | | | Rotate every 20 minutes. Cook approximately 1.5 - 2 |
| but well worth the work. The Romano is more | | | | h until internal temperature of the meat equals 180 F. |
| difficult to melt so it kind of blends in with the beef. | | | | 9. Let stand for 10-15 minutes for the juices to |
| The flavors really work well together. | | | | redistribute, then remove the foil and string. Slice off |
| To prepare: | | | | ½ inch slices of the roll to serve. |
| 1. Prepare your sausage, vegetables and cheese into | | | | This is a great way to utilize the great smokey flavor |
| long thin (1/4 in) strips. | | | | your charcoal grill can impart. |
| 2. Lay out a large piece of aluminum foil, as large as | | | | So the next time you want grilled beef don't run to |
| your butterflied flank steak, fully opened. | | | | the steak - try the matambre! |