📝 About This Recipe
Hailing from the rolling pampas of Southern Brazil, Matambre Recheado is a masterpiece of 'Churrasco' culture, traditionally known as the 'hunger killer.' This thin, flavorful cut of beef is meticulously butterflied, layered with a vibrant mosaic of vegetables, salty bacon, and hard-boiled eggs, then rolled and grilled to smoky perfection. It is a celebratory centerpiece that offers a stunning cross-section of colors and a symphony of rustic, savory flavors in every slice.
🥗 Ingredients
The Meat
- 3-4 pounds Flank Steak (Matambre cut) (trimmed of excess silver skin and butterflied thin)
- 2 tablespoons Coarse Sea Salt (Sal Grosso) (or kosher salt)
- 1 teaspoon Black Pepper (freshly cracked)
- 4 cloves Garlic (minced into a paste)
The Filling
- 6-8 strips Smoked Bacon (thick-cut)
- 2 pieces Carrots (peeled and cut into long, thin batons)
- 1 piece Red Bell Pepper (seeded and sliced into long strips)
- 4 pieces Hard-boiled Eggs (peeled and left whole)
- 2 cups Fresh Spinach (washed and patted dry)
- 1/2 cup Scallions (finely chopped)
- 1/2 cup Chimichurri Sauce (homemade or high-quality store-bought)
Basting and Finishing
- 3 tablespoons Olive Oil
- 1 tablespoon Red Wine Vinegar
- 1/4 cup Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Prepare the meat by laying the butterflied flank steak flat on a large cutting board. If it is uneven, cover with plastic wrap and pound gently with a meat mallet until it is a uniform rectangle about 1/2 inch thick.
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2
Season the interior of the meat generously with the garlic paste, coarse salt, and black pepper. Rub the seasonings into the fibers of the meat.
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3
Spread a thin layer of chimichurri sauce over the seasoned meat, leaving a 1-inch border at the edges.
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4
Begin layering the filling ingredients across the grain of the meat. Start with a layer of spinach leaves, followed by the bacon strips laid side-by-side.
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5
Arrange the carrot batons and red pepper strips in neat rows. Place the whole hard-boiled eggs in a single line along the edge closest to you; this will be the center of the roll.
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6
Carefully and tightly roll the meat away from you, keeping the filling compressed. Ensure the eggs stay in a straight line inside the core.
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7
Secure the roll using butcher's twine, tying knots every 1.5 inches to ensure the roast maintains its shape and the fillings stay enclosed during the long cook.
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8
Prepare your grill for indirect heat. If using charcoal, push the coals to one side. Aim for a steady temperature of 300°F (150°C).
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9
Brush the outside of the roll with olive oil and a dash of red wine vinegar. Season the exterior with a little more coarse salt.
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10
Place the meat on the cool side of the grill. Cover and cook for approximately 75-90 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare/medium.
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11
During the last 10 minutes of cooking, move the roll directly over the hot coals or heat source to sear the outside, rotating frequently until a deep brown crust (craca) forms.
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12
Remove the meat from the grill and transfer to a warm platter. Cover loosely with foil and let it rest for at least 15 minutes. This is crucial for the juices to redistribute and the filling to set.
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13
Carefully snip and remove the twine. Slice the matambre into 1-inch thick rounds to reveal the beautiful spiral of ingredients.
💡 Chef's Tips
Always slice against the grain of the meat to ensure maximum tenderness. If you don't have a grill, you can braise the roll in beef stock and red wine in a 325°F oven for 2 hours for a more tender, fall-apart texture. Don't overstuff the roll, or it will be difficult to tie and may burst during the cooking process. For an extra Brazilian touch, add a layer of 'Farofa' (toasted cassava flour) inside the roll to soak up the juices. Ensure the eggs are fully cooled before placing them in the meat to prevent them from overcooking and getting a green ring.
🍽️ Serving Suggestions
Serve with a side of authentic Brazilian Arroz Branco (White Rice) and Feijão (Black Beans). Pair with a crisp, cold Caipirinha or a robust Malbec to cut through the richness of the beef. Add a side of 'Campanha' sauce (a Brazilian vinaigrette salsa) for a bright, acidic contrast. Serve alongside grilled pineapple slices dusted with cinnamon for a sweet finish to the meal. A side of buttery Farofa is the traditional and perfect texture accompaniment.