Another winner from Eric Mitchell’s MORE BBQ AND GRILLING on the Big Green Egg and Other Kamado-Style Cookers.
I love Matambre, which is said to mean “Hunger Killer”, a South American recipe for a flank steak pinwheel roast. It has been years since I have made this old favorite and this new version of the recipe excited me on several fronts. The cooking technique was totally different and looked like it would turn out tastier results. The other recipe for MATAMBRE
had you wrap the rolled roast in foil and cook it indirectly to an internal temperature of 160 degrees. This recipe had you direct grill the rolled roast at 425 degrees to sear it. Then you switched over to indirect grilling and lowered the temperature to 375. The roast was taken to 130 internal temperature, which I bumped up to 135 degrees. The other MATAMBRE
had to be wrapped in bacon to give the outer crust some flavor. In this recipe the direct grilling took care of the flavor and this matambre had a powerful beefy flavor. Taking the roast to 135 vs 160 resulted in a moist medium rare beef vs well done and somewhat dry. One thing about cooking to 135 is you’ll want to keep the size of the hard veggies like carrots to under 1/4”x1/4” strips. The roast finished up in 45 minutes and the carrots were slightly “al dente”. This was an excellent recipe and superior in every way to the previous versions of this I have made.