12 Tender Matambre Recipes That Impress With Ease

Matambre may not be the most talked-about cut of meat, but it’s truly a hidden gem that deserves a spotlight. This tender delight can be transformed into a variety of scrumptious dishes that are sure to impress your family and friends. From classic grilled options to uniquely stuffed creations, there’s something for everyone. I’m so excited to share some of my favorite matambre recipes that are as easy to make as they are delicious. Let’s explore these tasty possibilities together!

Classic Grilled Matambre

Matambre, a popular dish in Argentina, is a flavorful cut of beef taken from the flank of the cow. This dish is often marinated and then grilled to perfection, making it a sought-after delicacy at barbecues and family gatherings. The term “matambre” translates to “kill the hunger,” which perfectly encapsulates the hearty nature of this dish.

With its tender, juicy meat and delicious marinade, Classic Grilled Matambre is sure to impress your guests and satisfy your cravings.

To prepare this dish, the meat is typically marinated overnight, allowing the flavors to penetrate deeply into the beef. The marinade usually includes a mix of fresh herbs, garlic, vinegar, and spices that complement the rich flavor of the meat.

Once marinated, the matambre is grilled over an open flame, which adds a delightful smokiness to the dish. Served with chimichurri sauce and a side of grilled vegetables, Classic Grilled Matambre is a true expression of Argentine culinary tradition.

Ingredients (Serves 4-6):

• 2-3 pounds of matambre (flank steak)
• 4 cloves of garlic, minced
• 1/4 cup of olive oil
• 1/4 cup of red wine vinegar
• 1 tablespoon of dried oregano
• 1 tablespoon of smoked paprika
• 1 teaspoon of cumin
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Chimichurri sauce (for serving)

Cooking Instructions:

1. Prepare the Marinade: In a bowl, combine the minced garlic, olive oil, red wine vinegar, dried oregano, smoked paprika, cumin, salt, and pepper. Whisk the ingredients together until well blended.
2. Marinate the Meat: Place the matambre in a large dish or a resealable plastic bag. Pour the marinade over the meat, making certain it’s evenly coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This allows the flavors to infuse the meat.
3. Preheat the Grill: About 30 minutes before you’re ready to cook, preheat your grill to medium-high heat. This will guarantee that the matambre cooks evenly and develops a good sear.
4. Grill the Matambre: Remove the matambre from the marinade and let any excess marinade drip off. Place the meat on the hot grill and cook for about 6-8 minutes on each side, or until it reaches your desired level of doneness. Use a meat thermometer if necessary (130°F for medium-rare, 145°F for medium).
5. Rest the Meat: Once cooked, remove the matambre from the grill and let it rest for about 10 minutes. This allows the juices to redistribute throughout the meat, providing a tender bite.
6. Slice and Serve: After resting, slice the matambre against the grain into thin strips. Garnish with fresh parsley and serve with chimichurri sauce and your choice of grilled vegetables.

Extra Tips: To enhance the flavor of your Classic Grilled Matambre, consider adding a splash of lemon juice to the marinade for a zesty twist. Additionally, make certain your grill is well-oiled to prevent sticking, and keep a close eye on the meat to avoid overcooking.

Pair your matambre with a revitalizing salad or crusty bread for a complete meal that captures the essence of Argentine cuisine. Enjoy your cooking experience!

Stuffed Matambre With Vegetables

Stuffed Matambre, a traditional dish from Argentina, isn’t only a feast for the eyes but also a delight for the palate. This dish features a flank steak, which is marinated and then stuffed with a variety of colorful vegetables and herbs, making it a wholesome meal perfect for family gatherings or special occasions. The flavors of the vegetables meld beautifully with the beef, resulting in a tender and juicy dish that’s sure to impress your guests.

To achieve the best results, it’s crucial to choose the right cut of meat and to marinate it properly. The cooking method typically involves grilling or baking, which enhances the flavors while keeping the meat moist. This recipe serves 4-6 people, making it an ideal centerpiece for a dinner party or a weekend family meal.

Ingredients:

• 2 pounds flank steak (matambre)
• 1 cup spinach, chopped
• 1 bell pepper, diced (red or yellow)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 carrot, grated
• 1 zucchini, grated
• 1/2 cup breadcrumbs
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• Kitchen twine or toothpicks for securing the roll

Cooking Instructions:

1. Prepare the Marinade: In a bowl, mix the olive oil, salt, black pepper, and smoked paprika. Rub this marinade all over the flank steak, making sure to coat it evenly. Let it marinate for at least 1 hour, or ideally overnight in the refrigerator for deeper flavor penetration.
2. Prepare the Stuffing: In a skillet over medium heat, add a drizzle of olive oil and sauté the onions and garlic until they’re translucent. Add the bell pepper, grated carrot, and zucchini, cooking for an additional 5-7 minutes until softened. Stir in the chopped spinach and cook until wilted. Remove from heat and let it cool slightly.
3. Combine the Stuffing Ingredients: Once the vegetable mixture has cooled, add the breadcrumbs and fresh parsley. Mix everything until well combined, making sure that the vegetables are evenly distributed throughout the breadcrumbs.
4. Stuff the Flank Steak: Lay the marinated flank steak flat on a clean surface and spread the vegetable stuffing evenly across the top. Leave about an inch around the edges to prevent spillage during rolling. Carefully roll the steak from one end to the other, tucking in the sides as you go to create a tight roll.
5. Secure the Roll: Use kitchen twine or toothpicks to secure the rolled flank steak. If using twine, tie it tightly at intervals all along the length of the roll. This will help the stuffing stay in place during cooking.
6. Cook the Stuffed Matambre: Preheat your grill or oven to 350°F (175°C). If grilling, place the stuffed matambre directly on the grill and cook for about 25-30 minutes, turning occasionally until the internal temperature reaches 145°F (63°C). If baking, place in a roasting pan and bake for about the same time. Let it rest for 10 minutes before slicing.
7. Serve: Remove the twine or toothpicks from the stuffed matambre, and slice into thick rounds. Serve warm, garnished with fresh herbs or a side salad.

Extra Tips: When preparing your stuffed matambre, feel free to customize the vegetable filling based on your preferences or what’s in season. You can also add cheese or different herbs for additional flavor. If you prefer a smokier taste, consider adding a few drops of liquid smoke to the marinade. Finally, make sure the meat is rested before slicing to retain its juices, resulting in a more flavorful and moist dish. Enjoy your culinary adventure with this delightful recipe!

Matambre a La Pizza

Matambre a La Pizza is a traditional Argentine dish that takes the beloved matambre cut of beef and elevates it with delicious toppings, akin to a pizza. This recipe isn’t only flavorful but also showcases the versatility of the matambre, which is a flank cut known for its tenderness when cooked properly. The combination of spices, vegetables, and cheese creates a hearty meal that can be enjoyed with family and friends.

Cooking Matambre a La Pizza is a unique way to enjoy a classic cut of meat while incorporating the vibrant flavors typical of Italian pizzas. The dish can be grilled or oven-baked, making it perfect for any cooking style. Serve it with a side salad or some crusty bread for a complete meal that’s sure to please everyone at the table.

Ingredients (Serves 4-6)

• 1 kg matambre (flank steak)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 1 bell pepper (sliced)
• 1 onion (sliced)
• 2 tomatoes (sliced)
• 200g mozzarella cheese (shredded)
• 100g grated parmesan cheese
• Fresh basil leaves (for garnish)

Cooking Instructions

1. Prepare the Matambre: Begin by rinsing the matambre under cold water and patting it dry with paper towels. Lay it flat on a clean surface and use a sharp knife to trim any excess fat. Score the meat lightly on both sides to help it absorb flavors while cooking.
2. Season the Meat: In a small bowl, mix together the olive oil, salt, black pepper, garlic powder, and oregano. Rub this mixture generously over both sides of the matambre, ensuring it’s well coated. Let the seasoned meat rest for about 30 minutes at room temperature to allow the flavors to penetrate.
3. Preheat the Grill or Oven: If using a grill, preheat it to medium-high heat. If cooking in the oven, preheat to 200°C (400°F).
4. Cook the Matambre: Place the matambre on the grill or in a baking dish if using the oven. Cook for approximately 15-20 minutes per side, or until the meat reaches your desired level of doneness. For a medium-rare finish, aim for an internal temperature of 57°C (135°F).
5. Add the Toppings: Once the matambre is cooked, remove it from the heat and layer the sliced bell peppers, onions, and tomatoes evenly over the top. Sprinkle the shredded mozzarella and grated parmesan cheese over the vegetables.
6. Melt the Cheese: Return the matambre to the grill (or place back in the oven) and cook for an additional 5-10 minutes, or until the cheese is melted and bubbly.
7. Serve: Carefully remove the matambre from the heat and let it rest for a few minutes. Garnish with fresh basil leaves before slicing into portions and serving.

Extra Tips

When cooking Matambre a La Pizza, keep an eye on the cooking time as it can vary based on the thickness of the meat and the heat of your grill or oven. If you prefer a more intense flavor, consider marinating the matambre overnight with your seasoning mix.

Additionally, feel free to customize the toppings with your favorite pizza ingredients, such as olives, mushrooms, or different types of cheese for a unique twist!

Slow-Cooked Matambre With Chimichurri

Slow-Cooked Matambre With Chimichurri is a flavorful and tender dish that showcases the rich culinary traditions of Argentina. Matambre, which translates to “flank steak,” is a cut of beef that’s often marinated and cooked to enhance its natural flavors. The slow-cooking method guarantees that the meat becomes incredibly tender, while the vibrant chimichurri sauce adds a fresh, herbaceous kick that complements the savory beef perfectly. This dish is perfect for gatherings or family dinners, making it a delightful centerpiece for any meal.

The preparation of this dish involves marinating the matambre to infuse it with flavor, followed by a slow cooking process that allows the meat to absorb the essence of the marinade. The chimichurri sauce, made with fresh parsley, garlic, and olive oil, is a classic accompaniment that elevates the dish and provides a burst of freshness with every bite. In addition to its delicious taste, Slow-Cooked Matambre With Chimichurri is also visually appealing, making it a feast for the eyes as well as the palate.

Ingredients (Serves 4-6):

• 2 to 3 pounds of matambre (flank steak)
• 1 cup of beef broth
• 1/4 cup of red wine vinegar
• 1/4 cup of soy sauce
• 4 cloves of garlic, minced
• 1 tablespoon of smoked paprika
• 1 tablespoon of ground cumin
• Salt and pepper to taste
• 1/4 cup of olive oil
• 1 cup of fresh parsley, chopped
• 1/2 cup of fresh cilantro, chopped
• 1 teaspoon of red pepper flakes (optional)
• Juice of 1 lemon

Cooking Instructions:

1. Prepare the Marinade: In a large bowl, combine the beef broth, red wine vinegar, soy sauce, minced garlic, smoked paprika, ground cumin, salt, and pepper. Whisk the ingredients together until well combined to create a flavorful marinade for the matambre.
2. Marinate the Meat: Place the matambre in a large resealable plastic bag or a shallow dish. Pour the marinade over the meat, confirming it’s well coated. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 4 hours, but preferably overnight for maximum flavor.
3. Preheat the Slow Cooker: On the day of cooking, preheat your slow cooker on low heat. This will confirm that the matambre cooks evenly and becomes tender during the slow-cooking process.
4. Add the Matambre: Remove the marinated matambre from the refrigerator and transfer it to the slow cooker, along with the marinade. Pour in any remaining marinade for added flavor.
5. Slow Cook the Meat: Cover the slow cooker and cook the matambre on low for about 6-8 hours, or until the meat is fork-tender. This slow cooking time allows the flavors to meld and the meat to become incredibly tender.
6. Prepare the Chimichurri Sauce: While the matambre is cooking, prepare the chimichurri sauce. In a bowl, mix together the chopped parsley, cilantro, olive oil, lemon juice, minced garlic, red pepper flakes (if using), and salt. Stir until well combined and set aside for serving.
7. Serve the Dish: Once the matambre is cooked, carefully remove it from the slow cooker and let it rest for about 10 minutes. Slice the matambre against the grain into thin pieces. Serve it warm, drizzled with the chimichurri sauce on top.

Extra Tips:

When cooking Slow-Cooked Matambre With Chimichurri, it’s important to slice the meat against the grain to confirm tenderness. Additionally, consider making the chimichurri sauce a few hours ahead of time or even the day before to allow the flavors to develop further.

This dish pairs beautifully with crusty bread or roasted vegetables, and any leftover chimichurri can be stored in the refrigerator for up to a week, making it a versatile sauce for other grilled meats or vegetables. Enjoy your delicious meal!

Matambre Roll-Ups With Cheese and Herbs

Matambre Roll-Ups With Cheese and Herbs is a delightful dish that showcases the rich flavors of Argentinian cuisine. The term “matambre” refers to a cut of meat from the flank area of the cow, which is both flavorful and tender when prepared correctly.

These roll-ups aren’t only visually appealing but also packed with a savory combination of cheese and aromatic herbs that elevate the dish to a whole new level. Perfect for gatherings or family dinners, this recipe is sure to impress your guests.

The preparation of Matambre Roll-Ups is straightforward, making it a fantastic option even for novice cooks. The meat is marinated, stuffed with a delicious filling, and then rolled up tightly, allowing the flavors to meld beautifully during cooking.

Once cooked, the roll-ups can be sliced into pinwheels, revealing the colorful filling and making for an enticing presentation. Serve them alongside a crisp salad or grilled vegetables for a complete meal.

Ingredients (serves 4-6 people):

• 2 pounds of flank steak (matambre)
• 1 cup of shredded mozzarella cheese
• 1/2 cup of grated Parmesan cheese
• 1/4 cup of fresh parsley, chopped
• 1/4 cup of fresh basil, chopped
• 3 cloves of garlic, minced
• 1 teaspoon of dried oregano
• Salt and black pepper, to taste
• Olive oil, for drizzling
• Toothpicks or kitchen twine (for securing)

Cooking Instructions:

1. Prepare the Matambre: Start by placing the flank steak on a clean cutting board. Use a sharp knife to carefully butterfly the meat, cutting it open without going all the way through, so it opens up like a book. This will create a larger surface area for rolling.

2. Marinate the Meat: In a small bowl, combine olive oil, salt, black pepper, and minced garlic. Rub this mixture all over the flank steak, ensuring it gets into all the nooks and crannies. Let the meat marinate for at least 30 minutes to enhance the flavor.

3. Make the Filling: In another bowl, mix together the mozzarella cheese, Parmesan cheese, chopped parsley, chopped basil, and dried oregano. This cheesy herb mixture will be the stuffing for your roll-ups.

4. Assemble the Roll-Ups: Once the flank steak has marinated, spread the cheese and herb mixture evenly over the surface of the meat. Starting from one end, carefully roll the flank steak tightly, ensuring the filling stays contained inside.

5. Secure the Roll: Use toothpicks or kitchen twine to secure the rolled-up flank steak. This will help maintain its shape during cooking and prevent the filling from spilling out.

6. Cook the Roll-Ups: Preheat your grill or oven to medium-high heat. If grilling, place the roll-ups directly on the grill and cook for about 20-25 minutes, turning occasionally until the meat is cooked to your desired doneness.

If using an oven, place the roll-ups on a baking tray and roast for about 30-35 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare.

7. Rest and Slice: Once cooked, remove the roll-ups from the heat and allow them to rest for about 5-10 minutes. This resting period helps the juices redistribute within the meat. After resting, slice the roll-ups into pinwheels and serve immediately.

Extra Tips:

When making Matambre Roll-Ups, don’t hesitate to customize the filling to your liking. You can experiment with different types of cheese, add roasted bell peppers, or even include some sautéed onions for added flavor.

Additionally, letting the marinated meat rest for a longer period (up to overnight) in the refrigerator can further enhance the flavor profile. Finally, serving with a fresh chimichurri sauce on the side can add a revitalizing contrast to the rich flavors of the roll-ups. Enjoy your culinary adventure with this delicious dish!

Spicy Matambre Tacos

Spicy Matambre Tacos are a delightful fusion dish that brings together the rich flavors of Argentine cuisine with the fun, handheld nature of tacos. Matambre, a cut of beef from the flank area, is marinated with spices and grilled to perfection, then sliced thinly to be stuffed into warm tortillas. The addition of spicy toppings and fresh ingredients makes these tacos a vibrant choice for any taco night or casual gathering, pleasing both meat lovers and those who enjoy a kick of heat.

To elevate this dish, you can customize your toppings with fresh vegetables, zesty salsas, and creamy sauces. The beauty of Spicy Matambre Tacos lies in their versatility, making them suitable for a variety of occasions. Whether you’re hosting a barbecue or looking for a quick weeknight meal, these tacos are sure to impress your family and friends with their bold flavors and satisfying texture.

Ingredients (Serves 4-6)

• 2 lbs matambre (flank steak)
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon smoked paprika
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon cayenne pepper (adjust to taste)
• 8-12 small corn or flour tortillas
• 1 cup diced onions
• 1 cup chopped cilantro
• 1 cup sliced radishes
• 1 avocado, sliced
• Lime wedges, for serving
• Salsa of your choice, for topping

Cooking Instructions

1. Marinate the Matambre: Begin by preparing the marinade for the matambre. In a bowl, mix together the minced garlic, olive oil, red wine vinegar, smoked paprika, chili powder, ground cumin, salt, black pepper, and cayenne pepper.

Place the matambre in a large resealable plastic bag or a shallow dish, pour the marinade over it, and make sure the meat is evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight for maximum flavor.

2. Preheat the Grill: Once the marination time is up, preheat your grill to medium-high heat. This guarantees that the matambre will cook evenly and develop a nice char on the outside while remaining juicy on the inside.

3. Grill the Matambre: Remove the matambre from the marinade and let any excess drip off. Place it on the hot grill and cook for about 5-7 minutes on each side, depending on the thickness of the meat, until it reaches your desired level of doneness (medium-rare is recommended).

Use a meat thermometer for accuracy; aim for an internal temperature of about 135°F (57°C) for medium-rare.

4. Rest and Slice: After grilling, remove the matambre from the grill and let it rest for about 10 minutes. This step is essential as it allows the juices to redistribute throughout the meat, keeping it flavorful and tender.

Once rested, slice the matambre against the grain into thin strips.

5. Warm the Tortillas: While the meat is resting, Warm the Tortillas on the grill for about 30 seconds on each side or until they’re pliable and slightly toasted. This step enhances their flavor and texture.

6. Assemble the Tacos: To Assemble the Tacos, take a warm tortilla and add a generous portion of sliced matambre. Top with diced onions, chopped cilantro, sliced radishes, and avocado.

Finish with a squeeze of fresh lime juice and your favorite salsa for an extra kick.

Extra Tips

For a more intense flavor, consider adding a touch of lime zest to the marinade or garnishing the tacos with pickled jalapeños for an extra layer of heat.

Additionally, feel free to mix up the toppings based on your preferences—crumbled queso fresco, shredded cabbage, or a dollop of sour cream can all make excellent additions.

Enjoy your Spicy Matambre Tacos with a side of grilled corn or a fresh salad for a complete meal!

Matambre With Roasted Potatoes

Matambre, a flavorful flank steak dish hailing from Argentina, is a beloved staple that showcases the rich culinary heritage of the region. This versatile cut of meat is typically marinated and grilled or roasted, making it both tender and packed with savory flavors. When paired with roasted potatoes, this dish transforms into a hearty meal, perfect for family gatherings or casual dinners with friends.

The combination of the grilled or roasted meat with the crispy, golden potatoes creates a delightful contrast in textures and tastes that everyone will enjoy.

In this recipe, we’ll guide you through preparing Matambre with Roasted Potatoes, guaranteeing that you achieve a beautifully cooked meal that’s both satisfying and delicious. The marinade is essential, as it infuses the meat with a medley of spices, herbs, and flavors, while the roasted potatoes provide a comforting side that complements the main dish.

With simple ingredients and straightforward instructions, you’ll be able to impress your guests with this traditional Argentine feast.

Ingredients (Serves 4-6)

• 2 lbs (900 g) flank steak (matambre)
• 4 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh oregano, chopped
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ cup olive oil
• 2 lbs (900 g) baby potatoes, halved
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon garlic powder

Cooking Instructions

1. Prepare the Marinade: In a bowl, combine the minced garlic, chopped parsley, oregano, paprika, cumin, salt, black pepper, and olive oil. Mix thoroughly until it forms a paste. This marinade will infuse the matambre with rich flavors.
2. Marinate the Matambre: Place the flank steak in a large resealable plastic bag or dish. Pour the marinade over the meat, making sure it’s evenly coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours, or ideally overnight to enhance the flavor.
3. Preheat the Oven: Preheat your oven to 425°F (220°C). This high temperature will help achieve a crispy texture on the roasted potatoes while cooking the meat thoroughly.
4. Prepare the Potatoes: In a large bowl, toss the halved baby potatoes with olive oil, chopped rosemary, and garlic powder. Season with salt and pepper to taste. Make sure the potatoes are well-coated for even roasting.
5. Roast the Potatoes: Spread the seasoned potatoes in a single layer on a baking sheet. Place them in the preheated oven and roast for about 25-30 minutes, or until golden brown and crispy, turning them halfway through for even cooking.
6. Cook the Matambre: While the potatoes are roasting, heat a grill or grill pan over medium-high heat. Remove the flank steak from the marinade, allowing any excess marinade to drip off. Grill the matambre for about 6-8 minutes on each side, or until it reaches your desired level of doneness. For best results, use a meat thermometer to check for an internal temperature of 135°F (57°C) for medium-rare.
7. Rest and Slice: Once cooked, remove the matambre from the grill and let it rest for about 5-10 minutes. This allows the juices to redistribute within the meat. After resting, slice the matambre against the grain into thin strips.
8. Serve: Arrange the sliced matambre on a serving platter alongside the roasted potatoes. Garnish with additional fresh herbs if desired.

Extra Tips

For maximum flavor, make sure you marinate the matambre for as long as possible; overnight is ideal, but even a few hours will help.

When roasting the potatoes, feel free to add your favorite vegetables to the mix for added flavor and variety. Additionally, using a meat thermometer will help you achieve the perfect doneness for the matambre, guaranteeing a juicy and tender result.

Finally, consider serving the dish with a side of chimichurri sauce for an extra burst of flavor that complements the meat beautifully. Enjoy your hearty and delicious Matambre with Roasted Potatoes!

Matambre Stir-Fry With Bell Peppers

Matambre, a flavorful cut of beef from the flank area, is a popular dish in Argentine cuisine. When prepared as a stir-fry, it takes on a delightful texture and pairs beautifully with the vibrant colors and sweetness of bell peppers. This dish isn’t only visually appealing but also packed with protein and nutrients, making it a fantastic choice for a family dinner or a gathering with friends.

The quick cooking method preserves the tenderness of the meat while allowing the fresh vegetables to shine, resulting in a delicious and satisfying meal.

In this recipe for Matambre Stir-Fry With Bell Peppers, we’ll combine marinated matambre with crisp bell peppers and aromatics to create a dish that bursts with flavor. Serve it over rice or with warm tortillas for a complete meal that everyone will enjoy. With just a few ingredients and simple techniques, you’ll have a meal that reflects the heart of traditional Argentine cooking.

Ingredients (serving size: 4-6 people):

• 1 lb (450g) matambre (flank steak), thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 tablespoon sesame oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1 teaspoon paprika
• Fresh cilantro, for garnish (optional)

Cooking Instructions:

1. Marinate the Matambre: In a medium bowl, combine the thinly sliced matambre with soy sauce, black pepper, salt, and paprika. Allow it to marinate for at least 30 minutes. This will enhance the flavor of the beef and make it tender.
2. Prepare the Vegetables: While the matambre is marinating, slice the bell peppers and onion into thin strips. Mince the garlic and set all the vegetables aside. This step guarantees that everything is ready for a quick stir-fry.
3. Heat the Pan: In a large skillet or wok, heat the olive oil and sesame oil over medium-high heat. The combination of oils adds depth to the flavor and prevents the meat from sticking.
4. Cook the Matambre: Once the oil is hot, add the marinated matambre to the pan. Stir-fry for about 5-7 minutes, or until the meat is browned and cooked through. Make sure to stir frequently to ascertain even cooking.
5. Add the Vegetables: After the matambre is cooked, add the sliced bell peppers, onion, and minced garlic to the skillet. Stir-fry for another 3-5 minutes, allowing the vegetables to soften slightly while retaining their crunch.
6. Final Seasoning: Taste the stir-fry and adjust seasonings if necessary. If you desire a little extra flavor, you can add a splash more of soy sauce.
7. Serve and Garnish: Remove the stir-fry from heat and serve it hot, garnished with fresh cilantro if desired. Pair it with rice or tortillas for a complete meal.

Extra Tips: For added depth of flavor, consider marinating the matambre overnight. This will intensify the taste and make the beef even more tender.

Additionally, feel free to mix in other vegetables like snap peas or carrots for more variety. If you prefer a bit of heat, add sliced jalapeños or a dash of chili flakes during the stir-fry. Enjoy your savory Matambre Stir-Fry With Bell Peppers!

Baked Matambre With Garlic and Rosemary

Baked Matambre With Garlic and Rosemary is a delightful Argentine dish that showcases the rich flavors of flank steak, often referred to as “matambre.” This cut of meat is known for its tenderness and is perfect for baking, especially when infused with aromatic garlic and fresh rosemary. The combination of these ingredients not only amplifies the natural taste of the beef but also creates an enticing aroma that will fill your kitchen as it bakes.

This recipe is perfect for gatherings, serving 4-6 people, and is an excellent choice for a hearty family meal or a special occasion. The preparation is straightforward, and the result is a beautifully roasted cut of meat with a crispy exterior and juicy interior. Pair it with a fresh salad or roasted vegetables for a complete meal that everyone will enjoy.

Ingredients:

• 2 pounds of flank steak (matambre)
• 6 cloves of garlic, minced
• 2 tablespoons of fresh rosemary, chopped
• 1/4 cup of olive oil
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1 tablespoon of red wine vinegar
• 2 cups of beef broth
• Optional: lemon wedges for serving

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that the meat will cook evenly and thoroughly once placed inside.
2. Prepare the Marinade: In a mixing bowl, combine the minced garlic, chopped rosemary, olive oil, salt, black pepper, and red wine vinegar. Mix well until all ingredients are fully incorporated, creating a flavorful marinade that will enhance the matambre.
3. Marinate the Meat: Place the flank steak in a large baking dish or a resealable plastic bag. Pour the marinade over the meat, guaranteeing it’s well-coated on all sides. Cover the dish with plastic wrap or seal the bag, and let it marinate in the refrigerator for at least 1 hour, or ideally overnight for maximum flavor.
4. Prepare for Baking: After marinating, remove the matambre from the refrigerator and allow it to come to room temperature for about 30 minutes. This step helps the meat cook more evenly.
5. Add Broth to the Dish: Pour the beef broth around the marinated matambre in the baking dish. This will help keep the meat moist during cooking and add depth to the dish.
6. Bake the Matambre: Cover the baking dish with aluminum foil to prevent drying out. Place it in the preheated oven and bake for about 1.5 to 2 hours, or until the meat is tender and easily pulls apart with a fork. For the last 20-30 minutes, remove the foil to allow the top to brown and crisp up.
7. Rest and Serve: Once cooked, take the matambre out of the oven and let it rest for 10-15 minutes before slicing. This resting period allows the juices to redistribute, resulting in a juicier final product. Serve with optional lemon wedges for an extra burst of flavor.

Extra Tips:

When preparing Baked Matambre With Garlic and Rosemary, consider using fresh herbs for the best flavor. Additionally, feel free to customize the marinade by adding spices such as smoked paprika or a touch of red pepper flakes for some heat.

If you have leftovers, matambre can be sliced thinly and used in sandwiches or salads for a delicious next-day meal. Enjoy your culinary creation!

Marinated Matambre Skewers

Marinated Matambre Skewers are a delightful and flavorful dish that highlights the rich taste of flank steak, a cut that’s known for its tenderness and ability to absorb marinades. This Argentine specialty is perfect for grilling and is often served at barbecues or family gatherings. The marinade typically includes a mix of herbs, spices, and citrus, which not only tenderizes the meat but also infuses it with a vibrant taste that complements the natural flavors of the beef.

To create the perfect Marinated Matambre Skewers, it’s crucial to choose fresh ingredients and allow the meat to marinate for several hours, or even overnight, to achieve maximum flavor. The skewers can be served with a variety of sides, such as grilled vegetables, chimichurri sauce, or a fresh salad. This dish isn’t only satisfying but also a great way to impress your guests at your next cookout.

Ingredients (Serves 4-6)

• 2 lbs flank steak (matambre)
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 4 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon red pepper flakes
• Salt and pepper to taste
• Skewers (soaked in water if wooden)

Cooking Instructions

1. Prepare the Marinade: In a mixing bowl, combine olive oil, red wine vinegar, minced garlic, chopped parsley, oregano, thyme, red pepper flakes, salt, and pepper. Whisk the ingredients together until well blended.
2. Marinate the Flank Steak: Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, making sure it’s well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
3. Preheat the Grill: Before you start skewering the meat, preheat your grill to medium-high heat. This will guarantee a nice sear on the meat and help lock in the juices.
4. Cut the Flank Steak: After marinating, remove the flank steak from the refrigerator. Pat it dry with paper towels to avoid excess moisture. Cut the steak into 1-inch wide strips across the grain, which will help maintain tenderness.
5. Assemble the Skewers: Thread the strips of steak onto the skewers, making sure to leave a little space between each piece for even cooking. If desired, you can add vegetables such as bell peppers or onions between the pieces of meat for additional flavor.
6. Grill the Skewers: Place the skewers on the preheated grill and cook for about 8-10 minutes, turning occasionally, until the meat reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).
7. Rest and Serve: Once cooked, remove the skewers from the grill and let them rest for about 5 minutes. This allows the juices to redistribute throughout the meat. Serve hot with your choice of sides.

Extra Tips

For the best flavor, make sure to marinate the flank steak overnight if possible. This will enhance the meat’s tenderness and infuse it with the aromatic herbs and spices.

Additionally, if you’re using wooden skewers, soaking them in water for at least 30 minutes before grilling will prevent them from burning. Feel free to experiment by adding your favorite vegetables or spices to the skewers to personalize the dish to your taste!

Matambre in Red Wine Sauce

Matambre, a traditional Argentine dish, is often made with flank steak, which is marinated and then grilled or braised. In this recipe, we’ll elevate the flavor of matambre by cooking it in a rich red wine sauce that infuses the meat with deep, aromatic flavors. The combination of the tender meat with the robust sauce makes for a comforting and indulgent meal that’s perfect for gatherings or special occasions.

Preparing matambre in red wine sauce isn’t only about the cooking process; it’s an experience that brings together the warmth of family and the joy of sharing good food. The slow cooking method allows the meat to become incredibly tender while absorbing the delightful essence of the wine and spices. Serve it with a side of roasted vegetables or creamy mashed potatoes to complete this exquisite dish.

Ingredients (serving size: 4-6 people)

• 2 to 3 pounds of matambre (flank steak)
• Salt and pepper to taste
• 1 tablespoon of olive oil
• 1 large onion, sliced
• 2 carrots, chopped
• 3 garlic cloves, minced
• 1 cup of red wine (preferably a Malbec or Cabernet Sauvignon)
• 1 cup of beef broth
• 2 tablespoons of tomato paste
• 1 teaspoon of dried thyme
• 1 bay leaf
• Fresh parsley for garnish

Cooking Instructions

1. Prepare the Matambre: Begin by trimming any excess fat from the matambre, then season it generously with salt and pepper on both sides. This will enhance the flavor of the meat as it cooks.
2. Sear the Meat: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the matambre and sear it for about 4-5 minutes on each side until a golden-brown crust forms. This step locks in the juices and adds depth to the flavor.
3. Sauté the Vegetables: Remove the matambre from the skillet and set it aside on a plate. In the same skillet, add the sliced onion and chopped carrots. Sauté for 5-7 minutes until the vegetables are softened and the onions are translucent. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
4. Deglaze with Wine: Pour in the red wine, scraping the bottom of the skillet to release any browned bits. This deglazing process adds even more flavor to the sauce. Allow the wine to simmer for 2-3 minutes until it reduces slightly.
5. Combine Ingredients: Stir in the beef broth, tomato paste, dried thyme, and bay leaf. Mix well to combine. Return the seared matambre to the skillet, ensuring it’s submerged in the liquid.
6. Slow Cook the Dish: Cover the skillet or Dutch oven with a lid and reduce the heat to low. Let the matambre simmer for 2 to 3 hours, or until the meat is tender and easily pulls apart with a fork. Check occasionally, and add more broth if the sauce becomes too thick.
7. Serve: Once cooked, remove the matambre from the skillet and let it rest for a few minutes. Slice it against the grain and serve it topped with the rich red wine sauce, garnished with fresh parsley.

Extra Tips

For the best flavor, consider marinating the matambre overnight in a mixture of olive oil, garlic, and herbs before cooking. This will impart even more depth to the meat.

When selecting your red wine, choose one that you enjoy drinking, as the flavor will be prominent in the sauce.

Finally, don’t rush the cooking process; allowing the meat to simmer slowly will result in a more tender and flavorful dish. Enjoy your matambre in red wine sauce with your favorite sides for a truly satisfying meal!

Matambre Salad With Fresh Greens

Matambre Salad With Fresh Greens is a delightful dish that combines the rich, flavorful matambre with the crispness of fresh vegetables. Originating from Argentina, matambre refers to a cut of beef that comes from the flank area of the cow. This salad isn’t only a feast for the eyes with its vibrant colors but also a medley of textures and flavors, making it a perfect addition to any meal or a standalone dish for a light lunch.

To prepare this salad, the matambre is marinated and grilled, giving it a smoky flavor that pairs beautifully with fresh greens. The addition of vegetables like bell peppers, tomatoes, and onions creates a rejuvenating contrast, while a zesty dressing brings everything together. Whether served at a barbecue or as a part of a family dinner, this salad is sure to impress your guests and leave them craving more.

Ingredients (Serves 4-6):

• 1.5 lbs matambre (flank steak)
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon smoked paprika
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 4 cups mixed salad greens (arugula, spinach, and romaine)
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, sliced
• 1 small red onion, thinly sliced
• 1/4 cup fresh cilantro or parsley, chopped
• 1 avocado, sliced (optional)
• Lemon wedges, for serving

Cooking Instructions:

1. Marinate the Matambre: In a bowl, combine the olive oil, red wine vinegar, smoked paprika, minced garlic, salt, and pepper. Place the matambre in a large resealable plastic bag or a shallow dish, then pour the marinade over the meat. Seal the bag or cover the dish, and let it marinate in the refrigerator for at least 2 hours, preferably overnight for maximum flavor.
2. Grill the Matambre: Preheat your grill to medium-high heat. Remove the matambre from the marinade, allowing the excess liquid to drip off. Place the meat on the grill and cook for about 4-5 minutes on each side, or until it reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 135°F (57°C). Once cooked, remove the matambre from the grill and let it rest for 10 minutes before slicing.
3. Prepare the Salad: While the meat is resting, wash and dry the mixed salad greens. In a large bowl, combine the salad greens, cherry tomatoes, sliced bell pepper, and red onion. Toss gently to mix the ingredients evenly.
4. Slice the Matambre: After resting, slice the matambre against the grain into thin strips. This will ensure tenderness in each bite.
5. Assemble the Salad: Add the sliced matambre on top of the mixed greens and vegetables. Sprinkle with fresh cilantro or parsley and top with avocado slices, if using. Drizzle with additional olive oil and a squeeze of lemon juice for extra flavor.
6. Serve: Serve the salad immediately with lemon wedges on the side for an added zesty touch. Enjoy your Matambre Salad With Fresh Greens!

Extra Tips:

For an even more flavorful experience, consider making the marinade a day ahead and allowing the matambre to marinate overnight. This not only enhances the flavor but also tenderizes the meat.

Additionally, feel free to customize the salad with your favorite vegetables or add some cheese for creaminess. A sprinkle of feta or queso fresco can elevate the dish further.