Adapted from this Mesquite Matambre recipe from a Stephen Raichlen Recipe.
I left out the hard boiled eggs, but may include them next time.
I heated the Big Green Egg to 400 with a couple of oak chunks and soaked mesquite chips. I set the grill for indirect grilling with the plate-setter, a drip pan filled with beer for moisture, and the grill grate. I cooked indirect for about an hour, then removed the drip pan and plate-setter and seared the marambres on all sides for two minutes. I let them rest for 30 minutes before slicing.