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.