Argentina Skirt Steak Matambre Recipe

Ingredients for Argentina Skirt Steak Matambre

• Skirt Steaks
• Green Bell Pepper
• Garlic Cloves
• Olive Oil
• Red Wine Vinegar
• 1 tablespoon dried oregano
• Red Pepper Flakes
• 1 teaspoon salt
• Black Pepper
• 2 bay leaves
• Hot Pepper Flakes

How to Make Argentina Skirt Steak Matambre

1. In a nonreactive baking dish, arrange skirt steaks.
2. 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.
3. Pour marinade over steaks, ensuring they are fully coated. Toss gently.
4. Add 2 bay leaves, cover the dish, and marinate in the refrigerator for at least 4 hours, or preferably overnight.
5. Preheat your grill to high heat. Clean and oil the grill grates.
6. 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.
7. Remove steaks from marinade, reserving the marinade. Place steaks on the hot grill grate.
8. Sprinkle half of the spice mixture evenly over each steak.
9. 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).
10. Transfer the cooked steaks to a cutting board. Let them rest for 3 minutes before slicing into 1-inch squares.
11. Serve immediately on toothpicks. Enjoy your authentic Argentine Matambre!