WHAT IS MATAMBRE?
Matambre is a cut of beef that is commonly found in the cuisine of Argentina and Uruguay. It is a rose colored muscle taken between the skin and the ribs of the steer, a sort of flank steak.
Literally translated from Spanish, the word “matambre” is a combination of two words: “matar” and “hambre”.
“Matar” means “to kill”, and “hambre” means “hunger”. Therefore, “matambre” is literally a “hunger killer”.
It is thought that this thin cut of meat was so named because it cooked quickly on a hot grill, making it the perfect appetizer to serve while the other meat is cooking.
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