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Grill Recipe:
Kumquat, Green Beans,
& Red Bell Pepper Matambre

If you’re not familiar with this Argentinian dish try seeking it out:  it is usually stuffed with vegetables, sometimes a hard boiled egg, and w chimichurri on the side.  This version takes a local approach and is stuffed with what was available at the farmers.

The flank is quickly marinated with olive oil, garlic, parsley, and kumquats, (a bastardized version of a chimichurri?), stuffed with green beans and red bell peppers, then rolled, tied, and marked on the grill.  Place it over indirect heat for ~12mns and you’re left with a great summer dish, with a colorful presentation.