The matambre is one of the must-haves of the Argentine asado: a thin layer of tasty meat that, cooked well, becomes one of the stars of the grill. Available portioned (about 800 g) or whole, ready for the grill or to make a classic rolled matambre.
How to cook it: on the grill, cook it over medium-low heat with patience, until golden and crisp outside and tender inside. It's also the base for rolled matambre (stuffed, tied and boiled or roasted) and for matambre a la pizza.
Perfect for: the start of the Argentine asado, a rolled matambre to serve cold, or a matambre a la pizza to share.
