Vida Recetas Editorial
Matambre is a classic Argentine cut that, in this version, becomes a juicy and flavorful steak thanks to a chimichurri marinade. Originally from Argentina, this dish is a favorite at barbecues and family gatherings, and its name, meaning 'hunger killer,' reflects its hearty and satisfying nature. This recipe is ideal for those seeking a tasty and relatively simple option, perfect for beginner or intermediate cooks.
The key lies in the marinade: chimichurri, with its blend of garlic, vinegar, fresh herbs, and a touch of heat, tenderizes the meat and infuses it with an irresistible aroma. By grilling the flank steak over medium-high heat, you achieve a smoky exterior and a tender interior, perfect for slicing thinly and serving as a main dish or in sandwiches.
Prep
90 min
Servings
4
In a bowl, combine minced garlic, olive oil, red wine vinegar, water, chopped parsley, oregano, and red pepper flakes. Mix well to create the chimichurri sauce.
Season the flank steak generously with salt and pepper. Place it in a large resealable bag or dish and pour half of the chimichurri sauce over the steak. Seal the bag or cover the dish and refrigerate for at least 1 hour, or overnight for the best flavor.
Preheat the grill to medium-high heat. Remove the steak from the marinade and grill for 3-4 minutes per side for medium-rare, or longer to your desired doneness.
Remove the steak from the grill and let it rest for a few minutes.
Slice the steak thinly across the grain and serve with the remaining chimichurri sauce.
Enjoy your delicious Argentinian Matambre!
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 90 minutes and the cooking time is minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
