Argentina Skirt Steak – Matambre: A Culinary Journey South

The first time I tasted Matambre, I was at a bustling parrilla in Buenos Aires. The air crackled with the scent of wood smoke and sizzling meat. My friend’s abuela had insisted we try it, and at first, I was hesitant – a thin cut of grilled beef didn’t seem like much. But one bite, and I was transported. The rich, savory flavor, the slight chew, and the simplicity of the preparation were utterly captivating. It was a taste of Argentina, a celebration of humble ingredients transformed by fire and passion. It was that memory that has stuck with me, and is why I am excited to share this dish with you today.

Recipe Overview

• Prep Time: 20 minutes (plus 4+ hours marinating)
• Cook Time: 8 minutes
• Total Time: 4 hours 28 minutes (minimum)
• Servings: 6 (as an appetizer), 4 (as a main dish)
• Yield: Variable, depending on the size of the skirt steaks.
• Dietary Type: Gluten-Free, Dairy-Free

Ingredients

For the Steak and Marinade:

• 1 ½ lbs beef skirt steaks
• 1 medium size green bell pepper, stemmed, seeded, and finely chopped
• 2 garlic cloves, minced
• ¼ cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• ½ teaspoon hot red pepper flakes
• ½ teaspoon salt
• ½ teaspoon finely ground black pepper
• 2 bay leaves

For the Spice Mixture:

• 1 teaspoon dried oregano
• ½ teaspoon hot red pepper flakes
• ½ teaspoon salt
• ½ teaspoon finely ground black pepper

Equipment Needed

• Nonreactive baking dish
• Small bowl
• Grill
• Tongs
• Cutting board

Instructions

1. Prepare the Marinade: In a small bowl, combine the chopped green bell pepper, minced garlic, olive oil, red wine vinegar, dried oregano, hot red pepper flakes, salt, and black pepper. Stir well to ensure all ingredients are evenly distributed. This vibrant marinade will not only tenderize the skirt steak, but also infuse it with a complex and aromatic flavor.

2. Marinate the Steak: Arrange the skirt steaks in a nonreactive baking dish. Pour the prepared marinade over the steaks, making sure to coat them thoroughly. Tuck the bay leaves in amongst the steaks. Cover the baking dish tightly with plastic wrap or a lid. Let the steaks marinate in the refrigerator for at least 4 hours, but preferably overnight. The longer the steaks marinate, the more flavorful and tender they will become. The marinade works its magic slowly, breaking down the tough fibers of the skirt steak and permeating it with flavor.

3. Prepare the Spice Mixture: While the steak is marinating, prepare the spice mixture. In a small bowl, combine the dried oregano, hot red pepper flakes, salt, and black pepper. Mix well and set aside. This simple yet potent blend will add a final layer of flavor to the grilled steak.

4. Preheat the Grill: Preheat your grill to high heat. A hot grill is essential for achieving a good sear on the skirt steak, locking in the juices and creating a beautiful crust.

5. Oil the Grill Grate: Before placing the steak on the grill, oil the grill grate to prevent sticking. Use a high-heat oil, such as vegetable or canola oil, and apply it to the grate using a brush or a paper towel soaked in oil.

6. Grill the Steak: Drain the marinated skirt steaks, discarding the marinade and bay leaves. Place the steaks on the hot grill grate. Sprinkle half of the spice mixture evenly over the steaks. Grill for about 4 minutes per side, turning with tongs. After turning, sprinkle the remaining spice mixture over the steaks. Cook the steaks to medium to medium-well doneness. This will ensure that the steak is cooked through without becoming too tough. Skirt steak is best enjoyed when it still has a slight pinkness in the center.

7. Rest and Slice: Transfer the grilled steaks to a cutting board and let them rest for about 3 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. After resting, cut the steaks into 1-inch squares.

8. Serve: Serve the Matambre squares immediately on toothpicks as an appetizer, or as a main dish.

Expert Tips & Tricks

• Don’t overcook the steak. Skirt steak is best served medium to medium-well. Overcooking will result in a tough and dry steak. Use a meat thermometer to check the internal temperature. For medium, aim for 130-140°F (54-60°C). For medium-well, aim for 140-150°F (60-65°C).
• For a smokier flavor, add wood chips to your grill. Mesquite or hickory chips would pair nicely with the Argentine flavors.
• If you don’t have a grill, you can cook the skirt steak in a hot cast-iron skillet on the stovetop. Be sure to properly ventilate your kitchen, as it can get smoky.
• Make-ahead tip: The marinade can be prepared a day in advance. This allows the flavors to meld and develop even further. The skirt steak can also be marinated overnight for maximum flavor.
• Consider using Chimichurri as an alternative to the dry spice rub. Chimichurri is a herbaceous, bright, and flavorful sauce that is served with grilled meats in Argentina.

Serving & Storage Suggestions

Serve the Matambre hot off the grill, cut into bite-sized squares and presented on toothpicks for easy enjoyment. A squeeze of fresh lemon or a side of chimichurri sauce can add a bright and herbaceous counterpoint to the rich flavors of the steak.

Leftover Matambre can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the steak in a skillet over medium heat or in the microwave. Be careful not to overcook it during reheating, as it can become tough. For best results, add a splash of water or broth to the skillet or microwave to help keep the steak moist.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	410.9 kcal	N/A
Calories from Fat	248 g	61%
Total Fat	27.6 g	42%
Saturated Fat	7.2 g	36%
Cholesterol	110.6 mg	36%
Sodium	697.7 mg	29%
Total Carbohydrate	2.6 g	0%
Dietary Fiber	0.8 g	3%
Sugars	0.8 g	3%
Protein	36.3 g	72%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Spicy Kick: For an extra spicy version, add more red pepper flakes or a pinch of cayenne pepper to both the marinade and the spice mixture.
• Herbaceous Twist: Add fresh herbs like parsley or cilantro to the marinade for a more vibrant flavor.
• Citrus Zing: Add the zest and juice of one orange or lemon to the marinade for a bright and tangy twist.
• Different Cut of Meat: While skirt steak is the recommended cut, you can also use flank steak or hanger steak as a substitute. Adjust the cooking time accordingly.
• Vegetarian Option: Large Portobello mushrooms can be marinated in a similar fashion and grilled for a vegetarian option.

FAQs (Frequently Asked Questions)

Q: Can I marinate the steak for longer than overnight?
A: While overnight is ideal, marinating for up to 24 hours is fine. Any longer, and the acids in the marinade may start to break down the meat fibers too much, resulting in a mushy texture.

Q: What is a nonreactive baking dish?
A: A nonreactive baking dish is one that won’t react with the acids in the marinade, such as glass, ceramic, or stainless steel. Avoid using aluminum or copper dishes, as they can impart a metallic taste to the meat.

Q: How do I know when the grill is hot enough?
A: You should be able to hold your hand about 6 inches above the grill grate for only 2-3 seconds before it becomes too hot.

Q: Can I use a different type of vinegar?
A: While red wine vinegar is recommended, you can substitute it with white wine vinegar or apple cider vinegar if needed.

Q: What should I serve with Matambre?
A: Matambre pairs well with a variety of sides, such as grilled vegetables, mashed potatoes, or a simple salad. A glass of Malbec, Argentina’s signature wine, would also be a perfect accompaniment.

Final Thoughts

Argentina Skirt Steak – Matambre is a simple yet incredibly flavorful dish that captures the essence of Argentine cuisine. The combination of tender, marinated skirt steak, smoky grill flavors, and a zesty spice mixture creates a culinary experience that is both satisfying and memorable. Don’t be intimidated by the marinating time; the result is well worth the wait. So fire up your grill, gather your ingredients, and embark on a culinary journey to Argentina! I hope you enjoy this taste of my travels. Let me know in the comments below how you enjoy the recipe!