Matambre

Matambre is the name of a very thin cut of beef in Argentina, Uruguay, Rio Grande do Sul and also Paraguay.

It is a rose colored muscle taken between the skin and the ribs of the steer,[1] a sort of flank steak.

It is a thin rose colored muscle, also known in packing houses as "fly shaker" or "elephant ear".

After it is removed from the oven and cooled, it is sliced into thin pieces of lunch meat and served in a toasted French roll with mayonnaise, and sometimes Argentine chimichurri, as a condiment.

In Uruguay, and to a lesser extent in Argentina, matambre is marinated in milk, baked flat in the oven, and covered with the marinade, with the addition of lightly beaten eggs and cheese at the end of the cooking period.