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A Simple Matambre |
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Serves: 4 ARGENTINAAdvance 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 1/2 pounds beef sirloin steaks, , skirt 1 green bell pepper, medium size, stemmed, seeded and finely chopped 2 cloves garlic, minced 1/4 cup olive oil 2 tablespoons red wine vinegar 1 teaspoon oregano, dried 1/2 teaspoon red pepper flakes, hot 1/2 teaspoon salt 1/2 teaspoon black pepper, finely ground 2 bay leaves FOR THE SPICE MIXTURE: 1 teaspoon oregano, dried 1/2 teaspoon hot pepper flakes, red 1/2 teaspoon salt 1/2 teaspoon black pepper, finely ground Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is!
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 Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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