Barbecue University™
Knowing about the restaurant’s mighty portions, I ordered a half serving of Palenque’s hunger-killer. The slice came as thick as a proverbial phone book. I don’t see how you could order this “appetizer” and still have room for the rest of the meal.
Because of the innate toughness of the cut of meat used in the dish, Matambre requires prolonged cooking to attain the proper tenderness. You might think that lengthy cooking would be difficult, if not impossible, via direct grilling. (Uruguayan grills don’t have lids.)
But South American grill masters have developed an ingenious method. They swaddle the Matambre in aluminum foil and cook it for several hours over a low fire. The foil prevents the outside of the meat from burning, while holding the Matambre neatly in shape.
We recently prepared Matambre at my Barbecue University® at the Alisal Ranch in Solvang, California. The only remotely tricky part of the recipes is butterflying the flank steak. And even that become easy if you hold the steak flat with one hand, while slicing in small increments with the other.
Matambre can be cooked ahead and reheated. For that matter, it can be served hot or cold. It’s a guaranteed showstopper at your next tailgate party or barbecue. Here’s how to make it.
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