Classic Matambre al libro

Classic Matambre al libro 🔥 the one that does not fail if you do it with this technique, the fat on the outside does all the work of tenderizing, cooking it slowly and without haste. Leaving it approx one hour x side. You will enjoy it without having to use any other technique and feel the real taste of the Matambre, I learned it from my grandfather, who used to put roasted peppers, a bit of mozzarella, parmesan cheese, chimichurri, salt and pepper. What do you think? Comment.
*
*
*
#food #meat #steak #bbq #foodlover #parrillero #bbqlover #meatlover #eat #asado #grill #barbecue #foodlover #overthefivecooking