Cut: blade Beef Matambre

  • 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.