Matambre

Matambre is a thin cut of beef in Argentina and Uruguay, made with the muscle between the ribs and skin of a steer. While it can be served as a steak, it is more common prepared as matambre arrollado, made by filling a rolled-up matambre with vegetables and hard-boiled eggs, boiling or roasting it, and slicing it thinly, or as matambre a la pizza, where the meat is topped with pizza-style toppings.