Can you? You're a man, of course you can! What has been your meat meets fire triumph of glory?
Here's mine:
It's called a "matambre" which, from what I've seen means "belly stuffer", and has an Agentinine origin. My buddy Joe in Chicago challenged me with it. After 3 or 4 tries, I finally nailed it, and, SUMBICH!, IT ROCKS!!! Here's mine
Flank steak- butterflied, I did mine letter-style, just get it half thick as one piece, then pound it flat
Paste- I used Cilantro, parsley, garlic, crushed red pepper, and olive oil.
Season- sea or kosher salt and pepper the flattened meat. Smear the paste on evenly.
Fill- layer hard boiled eggs, Chorizo, red and green peppers across the seasoned meat
Roll it up, wrap it in bacon, and tie it up- lengthwise and crosswise
Grill directly at 400 degrees on 4 sides, 5 minutes each. Transfer to indirect heat for 20minutes, remove, and let rest for 10-15. Cut string, slice, and have a mouthgasm.
Here's mine:
It's called a "matambre" which, from what I've seen means "belly stuffer", and has an Agentinine origin. My buddy Joe in Chicago challenged me with it. After 3 or 4 tries, I finally nailed it, and, SUMBICH!, IT ROCKS!!! Here's mine
Flank steak- butterflied, I did mine letter-style, just get it half thick as one piece, then pound it flat
Paste- I used Cilantro, parsley, garlic, crushed red pepper, and olive oil.
Season- sea or kosher salt and pepper the flattened meat. Smear the paste on evenly.
Fill- layer hard boiled eggs, Chorizo, red and green peppers across the seasoned meat
Roll it up, wrap it in bacon, and tie it up- lengthwise and crosswise
Grill directly at 400 degrees on 4 sides, 5 minutes each. Transfer to indirect heat for 20minutes, remove, and let rest for 10-15. Cut string, slice, and have a mouthgasm.
