Featured Recipe

Argentine Matambre Twist

Name: Argentine Matambre Twist
Prep time: 300 min
Cook time: 10 min
Total time: 310 min
Yield: 4 servings
Ingredients: 500 g hampe steak; 1 medium green bell pepper, stemmed, seeded, finely chopped; 2 large garlic cloves, minced; 45 ml olive oil; 25 ml sherry vinegar; 5 ml dried oregano; 2.5 ml smoked paprika; 2.5 ml crushed red pepper flakes; 2.5 ml salt; 2.5 ml freshly ground black pepper; 2 fresh thyme sprigs; 2 bay leaves

By Kate

Created on 14 August 2025

A grilled beef hampe marinated with green pepper, garlic, and red wine vinegar, spiced with oregano and chili flakes. Modified quantities and steps for better flavor balance. Added smoked paprika and fresh thyme for depth. Marinated longer for tender bite. Cooked over direct high heat, spices sprinkled mid-grill to avoid burning. Rested briefly before cubing for finger-friendly serving with toothpicks. Substitutions include sherry vinegar and crushed red pepper. Technique focuses on sensory cues not just timers, addressing common mistakes like drying out or under-seasoning.

Prep: 300 min

Cook: 10 min

Total: 310 min

Serves: 4 servings

beef grill Argentine marinade party food

Introduction

Hampe steak takes some patience. A piece that demands respecting its fibers and fat content. Not your typical quick grill target. Wildly flavorful when treated right. Green pepper and garlic in marinade release aroma that hits before meat even touches flame. Choose hampe for that thin, long muscle packed with chew and satisfying snap. But tenderizing needed. Slow soak in sharp and oily mix softens it without mushy mush. Red wine vinegar swapped out here for sherry vinegar — tighter acid, nutty hint. Herbs? Added smoked paprika and fresh thyme bring smoky depth plus complexity that old-school oregano-piment flakes alone won’t deliver. Technique matters. Too fast and you burn spices, too slow and dry meat. Get grill hot and work fast but precisely. Sprinkle spices mid-way, let flames kiss them pretty without carbonizing. Timing is a feel plus look game. Resting before slicing keeps juices in, final cubes bite-sized for communal nibbling with toothpicks. Disability friendly. Use cast iron if no grill, adjust times accordingly. Hampe’s a challenge, a payoff worth every minute invested.

Ingredients

500 g hampe steak

1 medium green bell pepper, stemmed, seeded, finely chopped

2 large garlic cloves, minced

45 ml olive oil

25 ml sherry vinegar

5 ml dried oregano

2.5 ml smoked paprika

2.5 ml crushed red pepper flakes

2.5 ml salt

2.5 ml freshly ground black pepper

2 fresh thyme sprigs

2 bay leaves

About the ingredients

Hampe is lean but tough. Marinade needs fat and acid combo to loosen fibers – hence olive oil plus vinegar or lemon. Green bell pepper adds freshness and subtle bitterness that balances richness. Garlic amps savory tones but prevent raw harshness by fine chopping. Smoked paprika adds smokiness without extra fire. Thyme and bay leaves build herbaceous layers, bay leaf infuses slowly so longer marinade time helps. Sherry vinegar swapped from red wine vinegar – less sharp, deeper flavor profile but interchangeable. Salt measured carefully; too much pulls moisture excessively – start lower if unsure. Crushed red pepper can be adjusted; omit or reduce if heat sensitive. To avoid drying hampe, marinate minimum 5 hrs but preferably overnight. Bring meat close to room temperature before cooking to ensure even searing. Dish should be non-reactive to avoid off-flavors during long marinade. Oil the grill well, key step for clean flips.

Method

Meat prep and marinade

Pat hampe dry with paper towel. Place in non-reactive dish. You want surface almost dry or marinade won’t stick.
Combine bell pepper, garlic, olive oil, sherry vinegar, oregano, smoked paprika, crushed red pepper, salt, and black pepper in small bowl. Don’t overmix – leave some texture.
Pour marinade over meat. Add thyme sprigs and bay leaves. Turn steak so it's evenly coated. Press marinade into steak gently with hands. Cover with plastic wrap.
Refrigerate at least 5 hours, preferably 8-10. Longer marinade breaks down tough fibers in hampe, resulting in more tender bites.

Spice blend

Mix extra oregano, smoked paprika, crushed red pepper, salt and pepper in small bowl. Use for seasoning mid-grill to avoid bitterness from charring herbs in marinade.

Grilling prep

Heat grill for direct high heat. Clean grates well with wire brush then oil with paper towel dipped in oil and tongs. Essential to prevent sticking.
Take hampe out 30 minutes before grilling to approach room temperature. Helps sear quickly without drying inside.

On the grill

Drain excess marinade but don’t wipe meat dry. You want some marinade oils to sizzle and smoke on contact.
Place steak on hot grill. Listen for strong crackle – signals correct surface temp.
After about 3 minutes, sprinkle half of dry spice mix on top side. Flip after 4 minutes (edges will show nice brown crust). Repeat sprinkle with rest of spices on other side.
Cook about 4 more minutes for medium-well, depending on thickness and grill heat. Meat should firm up but still give slightly to touch. Use finger press and eye the juices: clear or faintly pink, not red or bloody.

Rest and serve

Transfer steak to cutting board, tent loosely with foil to keep warmth but let steam escape.
Rest 4-5 minutes minimum. Juices redistribute and firm meat a bit, making it easier to cut cubes without crumbling.
Cut into 2.5 cm cubes. Serve with toothpicks.

Backup and tips

No grill? Use hot cast iron skillet with same steps, watch smoke carefully.
No bay leaves or thyme? Substitute rosemary sprigs, but watch cooking time as strong herbs can char quickly.
Vinegar swap possible with lemon juice but lowers marinade time as acidity is higher.
If meat is dry, next time lower grill temp and marinade longer. Hampe is lean but has connective tissue needing time.
If too salty, reduce added salt or rinse meat lightly post-marinade then pat dry.

Technique Tips

Start by drying meat surface. Wet meat won’t soak marinade well, marinade could slide off or cause steaming instead of marinating. Mix marinade ingredients, don’t pulverize peppers to paste – keep texture for bites. Coat meat evenly and press marinade in. The longer it soaks, the better texture. The dry spice blend gets used strategic – half sprinkled early on hot grill side, half after flipping. This layering avoids early burning of spices, a common beginner’s mistake leading to bitter bites. Grill needs to be hot enough for sizzle but not so hot it chars bare herbs immediately. Sound is your guide: loud crackle means grill temp and moisture hitting right moment. Flip only once to preserve crust. Rest time is crucial; skipping it means juices pool unevenly and cubes fall apart or taste dry. Cutting carefully to uniform cubes helps bite size and presentation. If no grill, use indoors cast iron skillet preheated well, sear each side with oil, sprinkle spices similarly. Watch for smoke and move meat quickly to prevent burning. Timing always flexible; check by eye, touch, and smell rather than clock alone. This improvisation skill saves kitchens daily.

Chef's Notes

💡 Use a non-reactive dish for marinating. Avoid aluminum. Even glass works. Metal can cause off-flavors during long soak. Use durable, clean container.
💡 Prepping your grill matters. Clean grates well; oil them to prevent sticking. Think of it as essential care. Get that sizzle point right.
💡 Sprinkle spices mid-grill. Layering keeps those spices alive longer. Prevent burning. Strategic timing crucial. Avoid early char. Flavor management.
💡 Look for textures during cooking. Firmness indicates doneness. Don’t rely on clocks. Use finger press and observe juices. Clear is go; any red not good.
💡 Rest your steak post-grill. Let it sit few minutes. Juices redistribute. Avoid cutting immediately. Right rest makes for better cubes without crumbling.

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