Tender Braised Flank Matambre with Creamy Corn and Warm Zucchini Lemon Salad

Name: Tender Braised Flank Matambre with Creamy Corn and Warm Zucchini Lemon Salad
Prep time: 30 min
Cook time: 135 min
Total time: 165 min
Yield: 4
Cuisine: Argentina
Ingredients: 2 lb beef matambre flank cut; 1 1/2 cups onion; 1 cup carrot; 4 cloves garlic; 3/4 cup white wine; 2 cups beef stock; 2 leaves bay leaf; 2 tsp sweet paprika; 1 tsp dried oregano; 3 tbsp olive oil; 1 1/2 tsp salt; 1 tsp black pepper; 3 cups corn kernels; 1 cup milk; 1 1/2 tbsp butter; 1/3 cup grated sardo cheese; 14 oz round zucchini; 2 tbsp lemon juice; 1/4 cup fresh parsley; 1 tbsp wheat flour

An original Argentine-inspired dish: beef matambre slowly cooked until tender, served over a rustic creamy corn base and paired with sautéed zucchini, lemon, and parsley. It combines criollo flavors, soft textures, and an elegant homestyle character.

30 minPrep

135 minCook

165 minTotal

4Servings

High Protein

Ingredients

Adjust servings

900 g beef matambre flank cut (piece whole)
200 g onion (en pluma)
120 g carrot (sliced finas)
12 g garlic (chopped)
180 ml white wine (dry)
500 ml beef stock (or cantidad necesaria)
2 units bay leaf
4 g sweet paprika
2 g dried oregano
45 ml olive oil (divided)
8 g salt (or a taste)
2 g black pepper (freshly ground)
400 g corn kernels (fresh or congelados)
250 ml milk
20 g butter
40 g grated sardo cheese
400 g round zucchini (en medias lunas)
30 ml lemon juice (freshly squeezed)
15 g fresh parsley (chopped)
12 g wheat flour (for espesar the cream of choclo)

Nutrition facts

per serving

612 kcal

Calories

45 g

Protein

23 g

Carbs

36 g

Fat

3.8 g

Fiber

19.2 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairySulfites

Instructions

1
1. Pat the matambre dry with paper towels and season it with 1 teaspoon salt, black pepper, sweet paprika, and dried oregano.
2
2. Heat a large pot over medium-high heat with 1 1/2 tablespoons olive oil. Brown the matambre for 3 to 4 minutes per side until nicely colored. Remove and set aside.
3
3. In the same pot, add the onion, carrot, and garlic. Cook for 5 minutes until they begin to soften. Add the white wine and scrape the bottom to release the browned bits.
4
4. Return the matambre to the pot, add the beef stock, and the bay leaves. The liquid should come about halfway up the meat; add a little more stock if needed. Cover and cook over low heat for 1 hour 45 minutes, turning the meat halfway through, until tender.
5
5. Meanwhile, make the corn cream. In a medium skillet or small saucepan, melt the butter with 1/2 tablespoon olive oil over medium heat. Add the corn kernels and cook for 3 minutes.
6
6. Add the wheat flour and stir for 1 minute. Gradually pour in the milk, stirring to avoid lumps. Cook for 8 to 10 minutes over medium-low heat until thickened. Add the grated sardo cheese and 1/4 teaspoon salt. Blend partially or mash part of the corn for a rustic texture. Keep warm.
7
7. For the warm salad, heat the remaining olive oil in a large skillet over medium-high heat. Add the zucchini and sauté for 4 to 5 minutes until tender but still firm. Season with the remaining salt, add the lemon juice and fresh parsley, toss, and turn off the heat.
8
8. When the matambre is done, remove it from the pot and let it rest for 5 minutes. If you want a more concentrated sauce, boil the cooking liquid uncovered for 3 to 5 minutes. Remove the bay leaves.
9
9. Slice the matambre into portions. Spoon a base of creamy corn onto each plate, place the matambre on top, and coat with a few spoonfuls of its cooking juices. Serve with the warm zucchini salad on the side.
10
10. If you prefer to finish the dish in the oven, place the matambre in a baking dish with a little of its juices and warm it for 10 minutes at 180 °C / 350 °F before slicing and serving.

Chef tips

Ask your butcher for an evenly thick matambre so it cooks uniformly. If the cut feels especially fibrous, extend the cooking time by 15 to 20 minutes over low heat.

Substitutions

You can replace sardo cheese with a similar aged hard cheese. If round zucchini is unavailable, use regular zucchini. The white wine can be replaced with extra stock, though the flavor will be less complex.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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