This recipe may sound complicated, but it can be assembled in 15 minutes. When people see the results, they will think you have been working for hours. This recipe calls for flanksteak, but I have also made matambre with brisket. If you are not comfortable with your knifesmanship skills, ask your butcher to butterfly the meat.
Butterfly the flanksteak: Place the steak at the edge of a cutting board, short side toward you. Using a long slender knife, butterfly the meat, that is cut it almost in half through the narrow edge of the long side and open it up as you would a book. Pound it flat with the side of a meat cleaver. The idea is to obtain a square of meat that is 12 to 15 inches long and wide.
Place a large piece of heavy duty aluminum foil, 24 inches long, on your work surface, shiny side down. (It is ok to double up two smaller pieces of aluminum foil) Arrange the bacon slices on the foil in a row parallel to an edge of teh foil and place the flank steak on top. Season with salt and pepper and sprinkle with the oregano and vinegar.
Place a row of kielbasa strips at the edge of the meat closest to you. Place a row of celery strips next to it, followed by rows of carrot, ham, cheese, and bell pepper strips. Repeat this sequence until all the filling ingredients are used up. Leave the last 2 inches of meat uncovered.
Starting at the edge closest to you and using the foil to help you, roll up the meat with the filling to make a tight roll. Wrap the foil around the meat, twisting the ends of the foil. Using the tip of a paring knife, poke holes in the aluminum foil at 1-inch intervals. Tie the meat in several places with butchers string. The matambre can be prepared up to this stage several hours ahead. Store, covered, in the refrigerator.
Set up the grill for direct grilling and preheat to medium. When ready to cook, place the roll on the hot grate and grill until cooked through and the meat is very tender, about 1 1/2 to 2 hours, turning with tongs every 15 to 20 minutes. If using a charcoal grill, you will need to add 24 to 30 fresh coals after 1 hour. To test for doneness, use an instant-read thermometer: the internal temperature should be about 180 degrees Fahrenheit. Transfer the matambre to a cutting board and let rest for 10 minutes. Remove the string and foil and cut the roll crosswise into 1/2-inch slices. Serve hot or at room temperature.
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