Zutaten für Argentina Skirt Steak Matambre
- 2 lbs skirt steaks
- 1 red bell pepper, finely chopped
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon dried oregano
- 1 teaspoon red pepper flakes
- 1 1/2 teaspoons salt (divided)
- 1/2 teaspoon black pepper
- 2 bay leaves
- 1 teaspoon red pepper flakes
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
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Zubereitung von Argentina Skirt Steak Matambre
- In a nonreactive baking dish, arrange skirt steaks.
- In a small bowl, whisk together 1 red bell pepper (finely chopped), 4 cloves garlic (minced), 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon dried oregano, 1 teaspoon red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Pour marinade over steaks, ensuring they are fully coated. Toss gently.
- Add 2 bay leaves, cover the dish, and marinate in the refrigerator for at least 4 hours, or preferably overnight.
- Preheat your grill to high heat. Clean and oil the grill grates.
- In a small bowl, prepare your spice rub: Combine 1 tablespoon paprika, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper (optional), and 1/2 teaspoon salt.
- Remove steaks from marinade, reserving the marinade. Place steaks on the hot grill grate.
- Sprinkle half of the spice mixture evenly over each steak.
- Grill for 4 minutes per side for medium-rare, or longer for your desired doneness, turning once and sprinkling with the remaining spice mixture after turning. (Use a meat thermometer to ensure your desired internal temperature).
- Transfer the cooked steaks to a cutting board. Let them rest for 3 minutes before slicing into 1-inch squares.
- Serve immediately on toothpicks. Enjoy your authentic Argentine Matambre!
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
3g
Fat
36g
Carbs
0g
