Gary's Birthday

Today is Gary's birthday so I wanted to try a new recipe for Matambre and BBQ Cabbage. Matambre is basically a rolled flank steak stuffed with sausage, cheese and vegetables. Step one is to assemble the ingredients. Some of the recipes I found called for using hard boiled eggs.... but I decided to skip those. I was too lazy to boil eggs.

After butchering, hacking, butterflying the meat, I cut up smoked ham, smoked sausage, carrots, celery, Romano cheese and red pepper into strips about 1/4" wide.
Then I placed some center cut bacon down on a large piece of tin foil and put the meat on top of that. Salt and pepper the meat. I also sprinkled some Italian seasoning on it because it fell out of the spice cabinet and I said, "Sure! What the hell!"
I placed all the veggies, cheese and meat strips in alternating order on the meat, leaving the last 3" of meat plain. Let's not discuss the fact that there is hardly 3" left. I never said I knew what 3" looked like. I couldn't take pictures of the next step because I was so frustrated that I didn't have an extra set of hands and I didn't want to get bacon grease on my camera. It was difficult to roll the meat AND keep the bacon from falling off. This is where I should have gotten the toothpicks out to stab the bacon and hold it into place. Next time, I'll do that.

After rolling it all the way up like a jelly roll, wrap the tinfoil tightly around it and twist the ends closed. Poke a few small holes in the foil to let the steam out (really this lets the bacon fat drip out onto the grill, causing a huge flame up and me to freak out thinking I've burned dinner beyond recognition).

At this point it is time to get the cabbage ready. Take the core out by slicing at an angle towards the center all the way around.

Make a tinfoil circle to rest the cabbage on while it's grilling. All the cabbage calls for is BBQ sauce and butter. I also put some crispy bacon in with the sauce. You can use whatever BBQ sauce you want, we just happen to like anything with Jack Daniels on it. Can't go wrong with Jack! I took a picture of the whole stick of butter but holey Toledo.... I only used about 3 tablespoons cut up.

Grill the Matambre over medium direct heat for about 1.5-2 hours (for a 1.5-2lb steak). The cabbage uses the same amount of time but indirect medium heat. We have a grill with 6 burners, so we did the cabbage on a side with no lit burner under it. Does that make sense? Anyone?

Here's a picture of the finished meat. It was delicious! The only thing I will do different next time (and there will definitely be a next time!) is to tie the roll before wrapping it in foil and pound the meat thinner.... then it will have more 'roll' to it.

Give it a try!