Ingredients with Measurements:
- 1 whole matambre (flank steak)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 cup crumbled feta cheese
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Special equipment needed:
- Grill
Step-by-step instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, red wine vinegar, honey, smoked paprika, salt, and pepper.
3. Lay the matambre flat on a cutting board and season with the olive oil mixture on both sides.
4. Place the matambre on the grill and cook for 10-12 minutes on each side, or until cooked to your desired doneness.
5. While the matambre is cooking, place the sliced peppers on the grill and cook for 3-4 minutes on each side, or until slightly charred.
6. Once the matambre is cooked, remove it from the grill and let it rest for 5 minutes.
7. Slice the matambre against the grain into thin slices.
8. Arrange the sliced matambre on a platter and top with the grilled peppers and crumbled feta cheese.
9. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- Grill temperature: medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 8g
- Protein: 35g
Substitutions for ingredients:
- Any color bell pepper can be used in place of the red, yellow, and green peppers.
- Goat cheese can be used in place of feta cheese.
Variations:
- Add sliced onions to the grill for extra flavor.
- Use a different type of steak, such as skirt steak or hanger steak.
Tips and tricks:
- Let the matambre rest before slicing to ensure it stays juicy.
- Use a meat thermometer to ensure the matambre is cooked to your desired doneness.
Storage instructions:
- Store leftover matambre in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the matambre in a microwave-safe dish and heat for 1-2 minutes, or until heated through.
Presentation ideas:
- Arrange the sliced matambre on a platter and top with the grilled peppers and crumbled feta cheese.
Garnishes:
- Fresh parsley or cilantro can be sprinkled on top for added color and flavor.
Pairings:
- Serve with a side of grilled vegetables or a simple green salad.
Suggested side dishes:
- Grilled vegetables
- Green salad
- Roasted potatoes
Troubleshooting advice:
- If the matambre is not cooked to your desired doneness, place it back on the grill for a few more minutes.
Food safety advice:
- Ensure the matambre is cooked to an internal temperature of 145°F to prevent foodborne illness.
Food history:
- Matambre is a traditional Argentine dish that translates to "hunger killer." It is typically made with flank steak and stuffed with vegetables and herbs.
Flavor profiles:
- The matambre is seasoned with a smoky and slightly sweet marinade, while the grilled peppers add a charred and slightly sweet flavor. The feta cheese adds a tangy and salty flavor to the dish.
Serving suggestions:
- Serve the matambre with grilled vegetables and a glass of red wine for a complete meal.
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Region: Argentine