Serves: 4
Total Calories: 425

1/2 red bell pepper, large, stemmed and seeded
1/2 green bell pepper, large, stemmed and seeded
1 piece Romano cheese, (6 ounces)
1 piece sausage, kielbasa, (6 ounces)
2 eggs, hard-cooked, peeled, and cooled (optional)
1 carrot, long, peeled
6 slices bacon, thin
1 beef flank steak (1 1/2 to 1 3/4 pounds), butterflied
salt, to taste
black pepper, fresly ground, to taste
1 teaspoon oregano, dried
1/2 teaspoon sage, dried

1. Set the grill up for indirect cooking, placing a drip pan in the center. Preheat to medium-low.

2. Cut the peppers into 1/2-inch lengthwise strips. Cut the cheese and sausage lengthwise into strips 1/2 inch thick. Cut the eggs (if using) lengthwise into quarters. Cut the carrot lengthwise in quarters. Lay the bacon strips on a large (24 3 24 inch) square of heavy-duty aluminum foil, leaving a space of 1 inch between each 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 meat halves) runs perpendicular to the bacon.

3. Season the meat generously with salt and pepper and sprinkle with oregano and sage. 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 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. When ready to cook, place the matambre in the center of the grill, away from the fire. Cover the grill. Cook until very tender, 1 1/2 to 2 hours. (If using charcoal, add 10 to 12 fresh coals per side after 1 hour.) 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 It should pierce the meat easily and be piping hot to the touch when withdrawn. Transfer the matambre to a cutting board and let cool for 15 minutes.

6. Remove the foil and skewers or string, then cut the matambre crosswise into 1-inch slices to serve.

Serves 8 as an appetizer, 4 as a main course

Nutritional Facts:

Serves: 4
Total Calories: 425
Calories from Fat: 58

More Recipes from the The Barbecue Bible Cookbook:
A Simple Matambre
Argentinian Veal and Chicken Kebabs
Aromatic Lemongrass Marinade
Bangali Shish Kebabs
Bani Marine Street Beef Kebabs
Brazilian Stuffed Rib Roast
Dinosaur Ribs
Fiery Stick Meat / Suyas
Florentine-Style Steak / Bistecca alla Fiorentina
Grilled Beef Oaxaca-Style
Grilled Beef With Peanut Flour / Kyinkyinga
Grilled Oxtails / Kare Kare
Grilled Prime Ribs of Beef With Garlic and Rosemary
Korean Grilled Short Ribs / Kalbi Kui
Korean Sesame-Grilled Beef / Bool Kogi
Lemongrass Beef With Peanuts
Lettuce Bundles With Grilled Beef
Madeira Beef and Bay Leaf Kebabs / Espetada
Montevidean Stuffed Beef Roll / Matambre
Montevidean-Style Sweetbreads / Mollejas Asadas
Nicaraguan-Style Steak / Churrasco
Peruvian Beef Kebabs / Anticuchos
Quick Persian Beef Kebabs
Rib Steaks With Red Wine Sauce And Marrow / Entrecote a' la Bordelaise
Russian Beef Kebabs / Shashlik
Saigon Market Beef Sticks
Steak From Hell
Steak in Garlic-Lime Marinade / Palomilla
Stet's Steak
Texas-Style Barbecued Brisket