Suadero

Matambre, sometimes referred to as suadero in parts of Latin America, is a distinctive cut of beef cherished in Argentina, Paraguay, and Uruguay. This thin slice of meat is taken from the area between the skin and the ribs of the cow, setting it apart from the more commonly known flank steak in the United States. The term "matambre" derives from the Spanish words "matar" (to kill) and "hambre" (hunger), which together translate to "hunger killer."

This rosy-hued muscle, also known as the cutaneous trunci, helps the cow twitch and shake off flies, endowing it with nicknames like "fly shaker" or "elephant ear." Matambre isn't merely a cut of meat; it's also the centerpiece of a delectable dish where the meat is rolled up with vegetables, eggs, and herbs, then either boiled or roasted. Often, this dish is accompanied by a tangy chimichurri sauce.

In Argentina, matambre is frequently prepared as "matambre arrollado." Here, the meat is rolled with fillings like carrots and eggs, cooked, and then sliced into flavorful rounds. In Uruguay, a popular method involves marinating the matambre in milk, baking it, and topping it with eggs and cheese. An imaginative variation is "matambre a la pizza" where the meat is adorned with pizza toppings instead of being rolled.

These diverse recipes underscore the versatility of matambre, showcasing how different regions add their unique flair to this delicious cut of beef.