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"Matahambre" redirects here. For the Cuban town, see Minas de Matahambre.

Matambre is a the name of a very thin cut of beef in Argentina, Paraguay and Uruguay, taken from between the skin and the ribs,[1] a sort of flank steak.


The same word (or matambre arollado[2] or matambre relleno) is also used for a dish made of a matambre meat roll stuffed[1] with vegetables, hard-boiled eggs and herbs, then boiled or oven-roasted. It is served sliced—with the fillings making a colourful display—either hot or cold. It is often eaten with chimichurri sauce. It is a rather fatty meat and is usually eaten with vegetables. Pork matambre is also used.


Matambre is cut from the same place that the flank steak is cut from in US cuts. It is taken from the lower part of the cow and is part of the diaphragm muscle of the cow. It is the outer portion of the muscle where the muscle attaches to the body wall.

Argentine Variances[edit]

In Argentina, the matambre is served as a steak, but is not the common method for serving matambre. The more common way that matambre is used in serving it as "matambre relleno". The ingredients vary some from province to province, but the most common ingredients for matambre are whole carrots, whole, hard-boiled, eggs, and plenty of black pepper. These ingredients are then rolled up inside of the matambre sheet and sewn or pinned together to keep the rolled matambre from coming unrolled. It is then boiled in milk, sometimes just water, and roasted in the oven. After it is removed from the oven and cooled, it is sliced into thin pieces of lunch meat and served inside of a toasted French roll with mayonnaise, and sometimes Argentine chimichurri, as a condiment.

The name matambre is a portmanteau word, "matar" + "hambre"[1] ("kill hunger").

Matambre can also be eaten flat, often with mozzarella cheese and a tomato sauce—matambre a la pizza.[3]

See also[edit]


External links[edit]

Media related to Matambre at Wikimedia Commons