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Matambre a La Parrilla
Matambre a la Parrilla is a beloved Argentine dish that showcases the rich culinary traditions of South America. This grilled flank steak is marinated in a vibrant blend of herbs and spices, resulting in a tender, flavorful meat that is perfect for outdoor gatherings. Served with a zesty chimichurri sauce, it captures the essence of Argentine asado culture, where friends and family come together to enjoy delicious grilled food. Whether you're hosting a barbecue or enjoying a cozy dinner, this dish is sure to impress.
Ingredients
- Flank steak
- 2 pounds
- Garlic
- 4 cloves, minced
- Fresh parsley
- 1/4 cup, chopped
- Dried oregano
- 2 teaspoons
- Red pepper flakes
- 1 teaspoon
- Olive oil
- 1/3 cup
- Lemon juice
- 2 tablespoons
- Salt
- 1 teaspoon
- Black pepper
- 1/2 teaspoon
Instructions
- In a bowl, combine the minced garlic, chopped parsley, dried oregano, red pepper flakes, lemon juice, olive oil, salt, and black pepper to create the marinade.
- Place the flank steak in a large resealable bag and pour the marinade over it. Seal the bag, ensuring the steak is well coated, and refrigerate for at least 2 hours, or overnight for best results.
- Preheat the grill to medium-high heat.
- Remove the flank steak from the marinade and discard the excess marinade.
- Grill the flank steak for about 8-10 minutes per side, or until it reaches your desired level of doneness.
- Remove the steak from the grill and let it rest for a few minutes before slicing.
- Slice the steak against the grain into thin strips and serve with chimichurri sauce drizzled over the top or on the side.
Tips
- For enhanced flavor, let the steak marinate overnight.
- You can also add a dash of smoked paprika to the marinade for an extra layer of flavor.
- Serve the Matambre a La Parrilla with grilled vegetables or a fresh salad for a complete meal.
Dietary Information
Servings: 4-6 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 20 minutes Calories: 400 Fat: 28g Carbs: 6g Protein: 36g Sodium: 600mg Sugar: 0g
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