Grilled Tender Matambre with Warm Tomato Chimichurri and Rosemary Smashed Potatoes

Instructions

1. 1

   Preheat the oven to 160 °C / 325 °F.

2. 2

   Place the beef matambre in a baking dish. Season it with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon sweet paprika, and half of the chopped garlic. Add the beef stock or water, cover the dish tightly with aluminum foil, and bake for 2 hours at 160 °C / 325 °F, until tender.

3. 3

   Meanwhile, cook the potatoes in a pot of water with a pinch of salt for 20 to 25 minutes, until tender but not falling apart. Drain and let them cool slightly.

4. 4

   Place the potatoes on a lightly oiled baking tray. Gently smash them with a cup or spatula. Drizzle with 3 tablespoons olive oil, then add the fresh rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bake at 220 °C / 425 °F for 35 to 40 minutes, until golden and crisp.

5. 5

   For the warm sauce, combine the plum tomatoes, red onion, remaining garlic, fresh parsley, dried oregano, ground chili flakes, Dijon mustard, red wine vinegar, 5 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl.

6. 6

   Transfer the sauce mixture to a small skillet and warm it over low heat for 2 to 3 minutes, just until the onion loses its raw edge and the tomato is warmed through without breaking down. Set aside.

7. 7

   Remove the matambre from the oven and drain it. Brush it with 1 tablespoon olive oil. Sear the matambre on a very hot grill, griddle, or grill pan for 3 to 4 minutes per side, until nicely browned with toasted edges.

8. 8

   Let the matambre rest for 5 minutes and slice it into strips. Serve with the rosemary smashed potatoes and finish with the warm tomato chimichurri spooned over the top or on the side.