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    You are in: Home / Recipes / Argentina Skirt Steak - Matambre Recipe
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    Argentina Skirt Steak - Matambre

    Average Rating:

    2 Total Reviews

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    • on June 26, 2013

      6/11/2013 It took a while to find skirt steak...this is my first time cooking it...I let mine marinade overnight...we really like the flavor but not the steak...I let mine cook for 6 minutes per side and got a nice crispy outside coating...but the steak was really tough and chewy...hubby only ate the outside edges of his squares...I think I will try the marinade on flank steak next time because it really is tasty... Update: 6/26/2013 I tried this with flank hubby loved it...(he didn't even know that it was the same recipe)...this time the meat was very tender but the flavor was still there...we really do enjoy the touch of heat from the red pepper flakes...this is now a keeper...=)

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    • on June 09, 2011

      I really enjoyed this! Rich, juicy steak; bold flavors of vinegar, oregano, and chile; what's not to love! Normally, I cook my steak VERY rare, but for this cut, you really have to cook it through, or it's like chewing on a rubber band- tasty, but way to chewy. The smoky char you get on the edges of the steak makes it worth cooking for those extra few minutes. I marinated this for about 10 hours, and the flavors were wonderful. Made for ZWT7-Emerald City Shakers

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    Nutritional Facts for Argentina Skirt Steak - Matambre

    Serving Size: 1 (149 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 410.9
    Calories from Fat 248
    Total Fat 27.6 g
    Saturated Fat 7.2 g
    Cholesterol 110.5 mg
    Sodium 697.6 mg
    Total Carbohydrate 2.6 g
    Dietary Fiber 0.8 g
    Sugars 0.8 g
    Protein 36.3 g


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