Stuffed Matambre (Matambre Recheado)

A true 'hunger killer' from the heart of Gaúcho cuisine, this Stuffed Matambre features a thin flank steak rolled around a savory filling of chicken hearts, Calabresa sausage, bacon, and aromatics. Each slice reveals a beautiful, colorful swirl of ingredients, making it a spectacular centerpiece for any feast.

Instructions

1. 1.

   Prepare the Matambre: Place the matambre on a flat surface or large cutting board with the inner side (the side without the fat membrane) facing up.

   Time: 1 min
2. 2.

   Season the Meat: Season the entire surface of the matambre thoroughly with salt, pepper, and your favorite dry rub.

   Time: 2 min
3. 3.

   Add Herb Base: Spread the chopped fresh herbs (parsley and green onions) evenly across the seasoned matambre.

   Time: 3 min
4. 4.

   Create the Filling Row: At the bottom edge of the matambre (the side closest to you), create a neat 'row' using the diced onions, the whole Calabresa sausages, the chicken hearts, and the bacon strips.

   Time: 10 min
5. 5.

   Roll the Matambre: Carefully roll the meat tightly away from you, just like a jelly roll or rocambole, keeping the stuffing tucked firmly inside.

   Time: 5 min
6. 6.

   Secure the Roll: Use kitchen twine (barbante) to tie the roll firmly at intervals (every 1-2 inches) so it holds its shape during cooking.

   Time: 10 min
7. 7.

   Choose Cooking Method: You can either slow-roast on the grill for a smoky flavor or braise in a pot for a more tender texture. Proceed with your preferred method.

   Time: 2 min
8. 8.

   Grill Method: If grilling, preheat your grill to a low, indirect heat. Place the secured matambre on the grill and slow-roast for approximately 2-3 hours, or until very tender, turning occasionally to ensure even cooking.

   Time: 180 min
9. 9.

   Braise Method (Alternative): If braising, sear the rolled matambre in a hot pan with a little oil until well browned on all sides. Transfer it to a Dutch oven or large pot, add enough beef broth to come halfway up the sides of the roll. Bring to a simmer on the stovetop, then cover and braise in a preheated oven.

   Time: 180 min
10. 10.

    Rest and Slice: Once cooked, let the matambre rest for at least 10 minutes before you cut the twine and slice it into thick, beautiful swirls. This allows the juices to redistribute, ensuring a more tender and flavorful result.

    Time: 10 min