Matambre, one of the most flavorful and versatile cuts of meat, shines in this recipe where it's baked in milk to achieve a tender, creamy texture. This dish is not only easy to prepare but also ensures the meat remains juicy and flavorful. The addition of garlic and parsley enhances...
Ingredients
beef matambre (flank steak)1 1/2kg
milk1L
salt
pepper
garlic5clove
parsley
Nutrition (per serving)
Calories
755.0kcal (37.75%)
Protein
67.5g (100%)
Carbs
8.2g (2.97%)
Sugars
8.2g (16.34%)
Healthy Fat
23.4g
Unhealthy Fat
23.7g
% Daily Value based on a 2000 calorie diet
How to make Matambre in Milk
- Step 1
Wash the meat, pat it dry, and trim the excess fat, leaving a thin layer to ensure proper cooking.
- Step 2
Season the meat with salt and pepper.
- Step 3
Finely chop the garlic cloves and parsley.
- Step 4
Place the matambre in a lightly oiled baking dish with the fat side facing up.
- Step 5
Cover the meat with the chopped garlic and parsley.
- Step 6
Pour 2 cups of milk over the meat.
- Step 7
Let the preparation rest in the refrigerator for about 8 hours to allow the flavors to concentrate and tenderize the meat.
- Step 8
Preheat the oven to medium heat and bake the matambre for 1 to 1.5 hours.
- Step 9
Halfway through cooking, add the remaining milk.
- Step 10
Remove the dish from the oven when the meat is tender and golden brown.
Nutrition (per serving)
Nutrition (per serving)
Calories
755.0kcal (37.75%)
Protein
67.5g (100%)
Carbs
8.2g (2.97%)
Sugars
8.2g (16.34%)
Healthy Fat
23.4g
Unhealthy Fat
23.7g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Trim the excess fat but leave a thin layer to prevent the meat from drying out during cooking.
Allow the meat to marinate in the milk and seasoning for at least 8 hours to enhance tenderness and flavor.
Use medium heat to ensure even cooking and avoid overcooking the meat.
Serve with mashed potatoes or a side of your choice for a complete meal.
FAQS
What is matambre?
Matambre is a flavorful cut of beef, also known as flank steak. It is versatile and can be grilled, baked, boiled, or stuffed.
Why is milk used in this recipe?
Milk helps tenderize the meat and gives it a creamy texture, ensuring it remains juicy and flavorful.
Can I use other cuts of meat for this recipe?
While this recipe is designed for matambre, you can try it with other cuts like flank steak or brisket, but cooking times may vary.
How long should I marinate the meat?
It's recommended to marinate the meat in the milk and seasoning for at least 8 hours to allow the flavors to infuse and tenderize the meat.
What sides pair well with matambre in milk?
Mashed potatoes, roasted vegetables, or a fresh salad are excellent sides to complement this dish.
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