While it may sound complicated, this recipe can be assembled in fifteen minutes. When people see the results, they’ll think you’ve been working for hours. The cut called for here is flank steak, but I’ve also made it with brisket. If you’re not comfortable with your knifesman-ship, ask your butcher to butterfly the meat. You’ll find more about matambre.
Heavy-duty aluminum foil; metal skewers or butcher’s string for securing the matambre
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