Matambre of Bavette
Ingredients
• 1 bavette
(Flank steak)
• Salt
• Pepper
• Kitchen twine
For the filling:
• 2 stalks of green asparagus
• ½-1 red pepper
• 1 carrot
• 1 tbsp mustard
• Salt
• Pepper
For the omelette:
• 5 eggs
• a little thyme
• a little rosemary
• ½ shallot, diced
• 80 g bacon, diced
preparation
Place the meat on a board and remove all visible tendons. Season both sides with salt and pepper and then spread the mustard on one side. Cut off the bottom end of the asparagus spears and peel the bottom third if necessary. Peel and halve the carrot, remove the seeds and skin from the bell pepper and cut into thin slices. Cover the meat with the vegetables. For the omelette, break the eggs and season with thyme, rosemary, salt and pepper. Heat a pan and first fry the bacon cubes, then add the shallots. The bacon should be nicely browned, but the shallots should still be translucent. Add to the egg mixture and mix in, then use the mixture to make an omelette. Place the finished omelette on the meat. Roll up the meat and tie it tightly with kitchen string. Prepare a grill with a lid for indirect grilling and heat to 180 °C. Place the wrapped Matambre on the grill and grill until the core temperature reaches 54°C. Then remove the meat from the grill and place it in a casserole dish with a lid. Leave to rest for 10 minutes.
Matambre is the Argentinian answer to our roulades and means “hunger killer”. And the sliced meat takes on this task in a very tasty way.
