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A Simple Matambre |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best A Simple Matambre recipe on the web!!ARGENTINA Advance Preparation: 4 to 8 hours for marinating the meat Matambre (literally, "hunger killer") refers both to a cut of meat and to the series of dishes that are made from it. The cut, which doesn’t exist in North America, is a large, 1/2-inch-thick rectangular muscle from the chest of the cow. Tough but flavorful, matambre is always served well done: the prolonged cooking helps break down the tough meat fibers. The simplest version of matambre-the one served as an appetizer at estancias (ranches) and steak houses in Argentina-consists of the flat piece of the meat sprinkled with spices, grilled, and cut into 1-inch squares to be served on toothpicks. To re-create it in North America, I like to use skirt steak. Skirt steak is a smaller cut than matambre, but the thinness and muscle structure are similar. Skirt steak is more tender, however, so you don’t need to cook it as long. To make a more elaborate matambre, the meat is stuffed and rolled into a compact cylinder and grilled over low heat for several hours. Instructions for making a stuffed matambre are found below. FOR THE STEAK AND MARINADE: _ 1/2 lb beef sirloin steaks, , skirt _ green bell pepper, medium size, stemmed, seeded and finely chopped _ clove garlic, minced ___ c olive oil _ tbs red wine vinegar _ tsp oregano, dried ___ tsp red pepper flakes, hot ___ tsp salt ___ tsp black pepper, finely ground _ bay leaves FOR THE SPICE MIXTURE: _ tsp oregano, dried ___ tsp hot pepper flakes, red ___ tsp salt ___ tsp black pepper, finely ground 1. Arrange the steaks in a nonreactive baking dish and set aside while you prepare the marinade. 2. Combine the bell pepper, garlic, oil, vinegar, oregano, pepper flakes, salt, and pepper in a small bowl and stir to mix well. Pour over the steaks in the baking dish and toss well to coat. Add the bay leaves, cover, and let marinate in the refrigerator, for at least 4 hours, preferably overnight. 3. Preheat the grill to high. 4. Combine the ingredients for the spice mixture in a small bowl. 5. When ready to cook, oil the grill grate. Drain the steaks and place on the hot grate. Sprinkle the steaks with half the spice mixture and grill, turning with tongs, until medium to medium-well done, about 4 minutes per side, sprinkling with the remaining spice mixture after turning. 6. Transfer the steaks to a cutting board and let stand about 3 minutes, then cut into 1-inch squares and serve on toothpicks. Serves 6 as an appetizer, 4 as a main course Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Grilled Prime Ribs of Beef With Garlic and Rosemary Brazilian Stuffed Rib Roast Steak in Garlic-Lime Marinade / Palomilla Stet's Steak Steak From Hell Rib Steaks With Red Wine Sauce And Marrow / Entrecote a' la Bordelaise Florentine-Style Steak / Bistecca alla Fiorentina Nicaraguan-Style Steak / Churrasco Korean Sesame-Grilled Beef / Bool Kogi Grilled Beef Oaxaca-Style A Simple Matambre Montevidean Stuffed Beef Roll / Matambre Grilled Beef With Peanut Flour / Kyinkyinga Peruvian Beef Kebabs / Anticuchos Bangali Shish Kebabs Russian Beef Kebabs / Shashlik Fiery Stick Meat / Suyas Quick Persian Beef Kebabs Bani Marine Street Beef Kebabs Madeira Beef and Bay Leaf Kebabs / Espetada Lemongrass Beef With Peanuts Lettuce Bundles With Grilled Beef Saigon Market Beef Sticks Aromatic Lemongrass Marinade Korean Grilled Short Ribs / Kalbi Kui Dinosaur Ribs Montevidean-Style Sweetbreads / Mollejas Asadas Argentinian Veal and Chicken Kebabs Grilled Oxtails / Kare Kare |
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