How to Make Matambre

Native to Argentina, Uruguay, and Paraguay, this thinly-pounded flank steak is filled with a variety of vegetables and sometimes even eggs. Rolled up and roasted, the roulade is served sliced on a sandwich or with chimichurri.

Matambre from Underground Food Collective on Vimeo.

#mc_embed_signup{background:#fff; border: 3px double black; clear:left; font:14px Georgia,serif;  width:635px;}
/* Add your own MailChimp form style overrides in your site stylesheet or in this style block.
  We recommend moving this block and the preceding CSS link to the HEAD of your HTML file. */


Leave a Reply

Your email address will not be published.