The Argentinian BBQ favourite will have your guests dancing the tango!

Serves: 6   

Beef Matambre

Ingredients:

• 750g Grill/Pan Fry Steak
  (We recommend Flank Steak or Oyster Blade)
• 1 Small red capsicum, finely sliced
• 1 Small brown onion, finely sliced
• 2 rashers lean bacon, finely chopped
• 1/4 Cup pitted green olives, halved
• 1/2 Cup shredded tasty cheese
• 1 Fresh green chilli, finely sliced
• 1 Tablespoon olive oil
• 2 Teaspoons dried oregano leaves
• 1 Teaspoon mild paprika
• 1 Teaspoon sea salt flakes
• 1/2 Teaspoon cracked black pepper

Method:

1. Cut a pocket the entire width of the beef, leaving a large opening along one of the long edges.

2. Combine capsicum, onion, bacon, olives, cheddar, parmesan and chilli. Fill into pocket. Pound edges with a meat mallet to seal and secure with thin skewers along the edge.

3. Brush top of flank with oil and sprinkle generously with combined oregano, paprika, salt and pepper.

4. Preheat char grill side of BBQ on high heat. Brush with a little extra oil.

5. Cook Matambre, for 10 minutes on each side, seasoned side first. Reduce heat to medium and cook for further 10 minutes. (Close the BBQ hood if possible)

6. Remove to a warmed plate and cover loosely with foil. Rest for 10 minutes.

7. Cut thick slices against the grain to serve.

Serving Suggestion:

• Serve with crisp green salad.