Recipe adapted from Mark Bittman
What the hell is matambre?
As it happens, I asked myself the same question when I first ran across a recipe for it. Saveur’s version calls it “Vegetable-Stuffed Rolled Flank Steak” which conveniently enough is exactly what matambre is: a giant slab of beef loaded with veggies and rolled up. According to the internet this is an Argentinian dish that has been around for a long time. I was all set to make Saveur’s recipe when I was menu planning two weeks ago, but I had picked up Mark Bittman’s “How To Cook Everything” and he had a recipe too, and one a bit less complicated than Saveur’s.
