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Matambre Tierno

Name: Matambre Tierno
Prep time: PT15 minutes
Cook time: PT35-45 minutes
Total time: PT50-60 minutes
Yield: 4
Cuisine: Argentina
Ingredients: 800 g Matambre (flank steak) (Look for a piece that is not too thick, ideally around 1-1.5 inches (2.5-4 cm) thick. If it's very thick, you may need to adjust grilling time.); generous Coarse sea salt or kosher salt (Enough to generously coat both sides of the matambre.); for serving Chimichurri sauce (Homemade or store-bought. A classic accompaniment.)

Tender Grilled Flank Steak

A classic Argentine dish featuring tender, thinly sliced flank steak (matambre) grilled to perfection. This recipe focuses on a simple preparation to highlight the quality of the beef, served with a vibrant chimichurri sauce.

準備時間15 minutes

調理時間35-45 minutes

合計時間50-60 minutes

分量4

難易度Easy

2件の編集· Feb 8

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Matambre Tierno - Argentina traditional dish

🧂 材料

800 g Matambre (flank steak)(Look for a piece that is not too thick, ideally around 1-1.5 inches (2.5-4 cm) thick. If it's very thick, you may need to adjust grilling time.)
generous Coarse sea salt or kosher salt(Enough to generously coat both sides of the matambre.)
for serving Chimichurri sauce(Homemade or store-bought. A classic accompaniment.)

👨‍🍳 作り方

1
Prepare the matambre: Pat the flank steak dry with paper towels. This helps the salt adhere and promotes a better sear. Generously season both sides of the matambre with coarse salt. Let it sit at room temperature for about 10-15 minutes while you prepare your grill.
⏱️ 10-15 minutes
2
Preheat the grill: Prepare your grill for medium-low, indirect heat. For charcoal grills, arrange coals to one side. For gas grills, turn on one side to medium-low and leave the other side off or on low. Aim for an internal grill temperature of approximately 150-160°C (300-325°F).
⏱️ 10 minutes
3
Grill the matambre: Place the salted matambre on the cooler side of the grill (indirect heat). Close the lid and cook for about 20-25 minutes. You want the meat to cook gently and evenly without burning.
⏱️ 20-25 minutes
4
Sear the matambre: After the initial cooking time, move the matambre to the direct heat side of the grill. Sear for about 5-7 minutes per side, or until a nice crust forms and the internal temperature reaches your desired doneness. For medium-rare, aim for 54-57°C (130-135°F); for medium, 60-63°C (140-145°F).
⏱️ 10-15 minutes
5
Rest and slice: Remove the matambre from the grill and let it rest on a cutting board for at least 10 minutes. This is crucial for juicy meat. Slice the matambre thinly against the grain. The grain will run lengthwise, so slice across it.
⏱️ 10 minutes rest
6
Serve: Arrange the sliced matambre on a platter and serve immediately with chimichurri sauce on the side.

調理履歴を記録する

💡 プロのコツ

✓Ensure your grill is clean to prevent sticking.
✓The key to tender matambre is not to overcook it. Use a meat thermometer for accuracy.
✓Slicing against the grain is essential for tenderness. Look for the direction of the muscle fibers and cut perpendicular to them.
✓Matambre is traditionally grilled without being rolled.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Marinate the matambre in chimichurri for at least 30 minutes (or up to 2 hours) before grilling for a more intense flavor.
For a more charred exterior, increase the heat slightly during the searing stage, but be careful not to burn the meat.
Add other spices like garlic powder or paprika to the salt rub.