Argentina Skirt Steak Matambre Recipe

Name: Argentina Skirt Steak Matambre
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 1 or more
Ingredients: 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)

Experience the authentic flavors of Argentina with this sizzling Skirt Steak Matambre! Inspired by Steven Raichlen's 'Barbecue Bible', this recipe uses tender skirt steak as a delicious North American substitute for the traditional Matambre cut. Marinated overnight in a vibrant blend of bell peppers, garlic, and zesty spices, the steak is then grilled to perfection, resulting in a juicy and flavorful appetizer or light main course. Prepare to impress your guests with this easy-to-make, yet incredibly satisfying dish – the perfect 'hunger killer'!

Prep Time 20 mins

Cook Time 20 mins

Calories 410.9 kcal

Protein 72g

Rating 5.0 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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

Fat

36g

Carbs

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Starters Appetizers & Snacks Main Courses Main Dish / Dinner Beef & Red Meat Steak Recipes The Americas Gluten Free Keto Paleo Summer Recipes Game Day Recipes Grilling & Bbq

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Very Low Carbs Main Dish Beef Barbecue South American Dietary Argentine High Protein Low Carb High In Something Low In Something Meat Steak Grilling Technique