Matambre is a thin, long cut located between the hide and the ribs of the cow, widely used on the Argentine grill. Unlike matambre arrollado, which is stuffed and rolled before cooking, this version is grilled flat, straight over the embers.
Being a thin piece of meat, it cooks faster than other barbecue cuts and browns evenly on both sides, as long as you keep the heat moderate so it doesn’t dry out.
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Argentine Grilled Flank
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 5 servings
- Category: Main Course
- Cuisine: Argentine
Description
A thin cut from between the hide and the ribs, grilled flat and unrolled over the embers.
Ingredients
Nutrition
- Calories: 350
Ingredients
- 1.5 kg of whole matambre, unrolled (one whole piece)
- to taste of coarse salt
- to taste of ground black pepper (optional)
- 2 tablespoons of lemon juice, for marinating (optional)
Instructions
- Trim the meat, remove excess fat and thick membranes from the matambre, leaving a thin layer of fat so it doesn’t dry out while cooking.
- Season or marinate, generously salt both sides; if you like, marinate it a couple of hours ahead with lemon juice and pepper.
- Get the embers ready, light the charcoal or wood ahead of time until you reach a moderate fire with no direct flame.
- Lay the matambre flat, place the piece flat on the grill, unrolled, fat-side down first.
- Cook on both sides, let it cook for 15 to 20 minutes per side, flipping only once, until well browned outside and juicy inside.
- Rest and slice, remove the matambre from the grill, let it rest for a few minutes, and slice it into thin strips against the grain to serve.
Grilling tips
- Don’t cook matambre over very high heat: being thin, it dries out quickly if the heat is too intense.
- Leaving a thin layer of fat helps keep the meat juicy during cooking.
- Slicing against the grain after resting is key to keeping it tender.
- If you prefer a milder flavor, marinate it with lemon and herbs before grilling.
Traditional variations
- It’s also commonly prepared stuffed and rolled (matambre arrollado), though this flat version is quicker and more direct.
- Some families marinate it with garlic, oregano, and vinegar instead of lemon.
How to serve
Matambre a la parrilla is served sliced into thin strips, fresh off the grill, as part of a full asado spread.
It’s usually served alongside other cuts, with chimichurri and salad.
Recommended sides
- Chimichurri
- Criollo salad
- Crusty bread
- Cheese
Did you know?
Matambre gets its name from the expression “mata el hambre” (“kills the hunger”), since it was traditionally an affordable, generous cut eaten while waiting for the rest of the asado.
It’s one of the most versatile cuts in Argentine cooking: besides being grilled flat, it’s the base for the classic matambre arrollado, stuffed with vegetables and egg.
Frequently Asked Questions
Matambre a la parrilla is grilled flat with no filling, while matambre arrollado is stuffed with vegetables, egg, or other ingredients and rolled before cooking, usually boiled or baked.
Because that layer of fat protects the meat during cooking and keeps matambre from drying out, since it's a thin cut that cooks quickly.
Generally 15 to 20 minutes per side over moderate heat, depending on the thickness of the piece and the intensity of the embers.
Yes, it's common to marinate it a few hours ahead with lemon juice, garlic, or herbs for extra flavor, though it can also be prepared with just salt.
