A Simple Matambre

Literally hunger killer, matambre refers both to a cut of meat and to the series of dishes that are made from it. The cut, which doesn’t exist in North America, is a large, half-inch-thick rectangular muscle from the chest of the cow. Tough but flavorful, matambre is always served well done: The prolonged cooking helps break down the tough meat fibers.

The simplest version of matambre—the one served as an appetizer at estancias (ranches) and steak houses