Matambre & Flank Steak Masterclass: From Grilling to Global Plates

Matambre is the thin flank of the cow, usually around 1–1.5 inches thick. Look for a layer of fat on one side and a smooth, even grain. A leaner cut will dry out quickly, while too much fat can burn. The key is balance—think of it as a steak that needs a quick, high‑heat finish to lock in juices.

A good matambre marinades in 2–4 hours. Combine olive oil, lime zest, minced garlic, smoked paprika, and a splash of red wine vinegar. The acid cuts through connective tissue, while the oil keeps the surface moist. If you’re short on time, a quick 30‑minute soak with lime juice and soy sauce will still impart depth.

Preheat the grill to a hot, direct flame. Sear each side for 2–3 minutes until a brown crust forms. Then transfer the matambre to a 425°F oven for 5–7 minutes to finish cooking without over‑drying. Flip once to keep the texture even. Let it rest for 5 minutes before slicing against the grain.

Matambre can thrive in a slow cooker with a robust broth of tomatoes, onions, and bay leaves. Cook on low for 6–8 hours until the meat falls apart. The slow heat breaks down collagen, turning the cut into a melt‑in‑your‑mouth experience. Drain the liquid and reduce it into a sauce for extra flavor.

Flank steak comes from the abdominal muscles and has a pronounced grain, making it ideal for marinating. Skirt steak, from the diaphragm, is thinner and more fibrous. While both can be used in tacos, flank steak’s larger size allows for thicker slices, which hold up better in high‑heat cooking.

Thinly slice flank steak against the grain after a quick sear. Toss the pieces in a lime‑garlic salsa, then pile onto warm corn tortillas. Top with fresh cilantro, diced onions, and a squeeze of lime. The result is a tender, flavorful taco that rivals any street‑style version.

In Argentina, ‘Matambre a la Llama’ is a classic: the cut is marinated, wrapped in parchment, and roasted over coals. In Spain, chefs pair matambre with a chimichurri sauce and serve it thinly sliced as a tapa. These dishes emphasize the cut’s natural beefy taste while adding regional herbs and spices.

Cut matambre into bite‑sized strips and stir‑fry over high heat for 2–3 minutes. Add a splash of soy sauce, a pinch of sugar, and fresh vegetables. The quick cooking preserves the meat’s tenderness and lets the sauce cling to each piece.

After grilling, let matambre rest, then slice thinly against the grain. Layer on crusty bread with roasted peppers, a smear of horseradish mayo, and arugula. The meat’s chewiness pairs wonderfully with the peppery greens.

Two techniques guarantee a tender finish: marinate with acidic components and cook at a controlled temperature. For grilling, keep the heat moderate; for slow cooking, maintain low heat. Always rest the meat before slicing to redistribute juices.

Consider a reverse sear: cook the matambre low and slow until near the target internal temperature, then finish with a quick sear. This approach yields a uniform interior and a caramelized exterior. Alternatively, wrap the cut in foil with aromatics for a confit‑style roast that locks in moisture.