Australian Butchers' Guild
- Meat Beef
- Cut Blade
The Argentinean BBQ favourite will have your guests dancing the tango!
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
| Oyster Blade/Flank Steak | 750g | 3kg | 7.5kg | |
| Red Capsicum | Sliced | 100g | 400g | 1kg |
| Brown Onion | Sliced | 50g | 200g | 500g |
| Lean Bacon | Chopped | 50g | 200g | 500g |
| Green Olives | Pitted & Halved | 50g | 200g | 500g |
| Cheddar Cheese | Shredded | 50g | 200g | 500g |
| Parmesan | Shredded | 50g | 200g | 500g |
| Fresh Green Chilli | Finely Sliced | 5g | 20g | 50g |
| Olive Oil | 20g | 80g | 200g | |
| Paprika | Ground Mild | 2.5g | 10g | 25g |
| Sea Salt | Flakes | 2.5g | 10g | 25g |
| Oregano | Dried | 1g | 4g | 10g |
| Black Pepper | Cracked | 0.5g | 2g | 5g |
Preparation
BUTCHER - PREPARATION/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 one egde with a meat mallet to seal and secure with thin skewers.
3. Brush top of flank with oil and sprinkle generously with combined paprika, salt, oregano and pepper.
RETAIL PRESENTATION
Display on trays seasoned side up.
CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION
1. Preheat char grill side of BBQ on a high heat. Drizzle with a little oil.
2. Cook matambre for 10 minutes on each side, seasoned side first. Reduce heat to medium and cook for a further 10 minutes. (Close the BBQ hood if possible).
3. Remove to a warmed plate and cover loosely with foil. Rest for 10 minutes.
4. Cut thick slices against the grain to serve.
SERVING SUGGESTION
Serve with a crisp green salad.
