Matambre Tierno
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.
🧂 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.)
👨🍳 Instructions
- 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.
💡 Pro Tips
- ✓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.
✨ Twist Ideas
Inspiration for your own version of this recipe
- 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.