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matambre
Matambre is the name of a very thin cut of beef in Argentina, Paraguay and Uruguay, taken from between the skin and the ribs,〔Dictionary of the Real Academia Española〕 a sort of flank steak.
==Overview==
The same word (or ''matambre arollado''〔(Clarín newspaper: recipe for matambre arrollado, with a piece of matambre meat and fillings ) 〕 or ''matambre relleno'') is also used for a dish made of a matambre meat roll stuffed〔 with vegetables, hard-boiled eggs and herbs, then boiled or oven-roasted. It is served sliced—with the fillings making a colourful display—either hot or cold. It is often eaten with chimichurri sauce.
It is a rather fatty meat and is usually eaten with vegetables. Pork matambre is also used.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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