Ready for something different? It's called a Matambre and it is from a friend of mine who grills in Argentina.
- Butterfly a large Flank Steak. I found my fillet knife from my tackle box really works best....basically you cut it open like a book!!!
- Sprinkle with olive oil, red wine vinegar and generous amounts of oregano, salt and pepper (both sides).
- Get creative here... I use carrots, celery, asparagus, string cheese and some kind of cooked meat (kielbasa) Slice and arrange as shown and simply roll up and encase tightly in foil and secure with butcher string.
- Direct grill for about an hour turning every 20 minutes or so. Internal Temp should be about 160 for medium doneness.
- Let rest for about 10 min. After removing foil and slice into about 1 inch pieces.
- Don't forget the Cabarnet!!!