Matambre

matambre

Argentina is a country that is renowned for its delicious cuisine. One of the most popular dishes in the country is Matambre, which is a flavorful beef dish that is typically served as a main course. The dish is name Matambre, which translates to “hunger killer” in Spanish, because it is so filling and satisfying.

The dish is made from a cut of beef that comes from the lower part of the cow’s chest, also known as the flank. The meat is flattened out and then stuffed with a variety of flavorful ingredients, including vegetables, herbs, and spices. Once the meat is stuffed, it is rolled up and tied with string to keep the stuffing securely inside.

The Matambre is then cooked slowly in a pot of water or broth until it is tender and juicy. Some recipes call for the Matambre to be seared in a pan before it is cooked in the broth, which helps to seal in the flavors and juices.

There are many different variations of the Matambre recipe, and each region in Argentina has its own unique twist on the dish. In some parts of the country, the Matambre is stuffed with cheese and ham, while in others it is filled with garlic, onions, and bell peppers.

One of the most popular ways to serve Matambre is by slicing it thinly and serving it on a platter or in a sandwich. It can also be served as a main course, typically accompanied by mashed potatoes or a side salad.

In addition to being delicious, Matambre is also a very healthy dish. Because it is made from a lean cut of beef and is stuffed with vegetables and herbs, it is packed with protein and nutrients. This makes it a great option for anyone who is looking to eat a healthy diet without sacrificing flavor.

Overall, Matambre is a staple of Argentine cuisine that has been enjoyed for generations. Its rich flavor and filling nature have made it a favorite among locals and tourists alike, and it is sure to please even the most discerning palates. Whether prepared as a traditional family recipe or with a modern twist, Matambre is a dish that will always be at the heart of Argentine culture.

Ingredients:

  • 1.5 lbs matambre (thin flank steak)
  • 1/2 cup chopped onions
  • 1/2 cup chopped red bell pepper
  • 3 garlic cloves, minced
  • 1/2 cup chopped parsley
  • 1/2 cup chopped green onions
  • 2 tbsp dried oregano
  • Salt and pepper, to taste
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar

Instructions:

  1. Trim any excess fat from the matambre and butterfly it by slicing it horizontally, opening it like a book.
  2. In a small bowl, mix together the chopped onions, red bell pepper, garlic cloves, parsley, green onions, oregano, salt, and pepper.
  3. Spread the mixture on one side of the matambre and roll it tightly.
  4. Tie the matambre with kitchen twine to secure it.
  5. In another small bowl, whisk together the olive oil and red wine vinegar.
  6. Brush the mixture over the matambre and let it marinate for at least 2 hours, turning occasionally to coat both sides.
  7. Preheat the grill to medium heat.
  8. Grill the matambre for about 20-25 minutes, turning occasionally, or until it is cooked to your desired doneness.
  9. Remove the matambre from the grill and let it rest for 10 minutes.
  10. Slice the matambre into thin slices and serve. Enjoy!