Slow-Cooked and Legendary: Discover Matambre a la Leche

In the heart of Argentine culinary tradition lies a dish that’s lesser-known to the outside world, but beloved by those who’ve grown up with the smell of slow-cooked beef wafting from the kitchen on a Sunday afternoon. Matambre a la Leche, or flank steak cooked in milk, is one of those recipes that doesn’t just feed—it comforts, connects, and conjures memories of home.

At Argentine Asado, we’re passionate about showcasing recipes that carry stories. And this one? It’s a hidden gem.

Behind the Video: Why This Dish Deserves Your Attention 

This isn’t just another steak recipe. In our latest YouTube video, we dive into how this traditional dish transforms simple ingredients—milk, flank steak, and spices—into a melt-in-your-mouth experience you’ll want to recreate again and again.

We break it all down for you:

• What cut of meat to choose (and why flank steak is ideal)
• The spice blend that makes this dish unmistakably Argentine
• A cooking method that results in beef so tender, it falls apart with a fork

What You’ll Need:

• 1–2 litres of milk (skimmed works well)

• 2–3 kilos of beef flank

• 10g salt, 5g sweet chilli or paprika, 5g ground black pepper, 5g whole peppercorns, 5g coriander

• A touch of olive oil

But more than that, you need time and patience. This is a slow-cooked recipe, one that rewards you for taking it easy. It’s an experience in slowing down and letting the flavors evolve.

A Quick Look at the Steps 

1. Rest the meat outside of the fridge for 2–3 hours before cooking. This allows it to tenderize naturally.
2. Preheat your oven to 180–190°C.
3. Massage with olive oil and coat both sides of the meat generously with spices.
4. Cover in milk. All of it. The beef should be fully submerged.
5. Cook low and slow for 2 hours and 20 minutes—until the milk transforms into a rich, thick sauce and the beef reaches ultimate tenderness.

The Soul of the Dish: Why Milk? 

You might be wondering—why milk?

It’s not just for tenderness. The milk acts as both a marinade and a sauce. During the slow cooking process, it breaks down the meat fibers while infusing it with a mild, slightly sweet creaminess that pairs beautifully with the savory spice mix.

It’s old-school Argentine cooking at its best—simple, honest, flavorful.

What You’ll Learn in the Video 

This isn’t a flashy, fast-forwarded food video—it’s a real-time, informative guide created with passion for cooking and storytelling. When you watch, you’ll:

• Learn why preparation matters more than just ingredients
• Understand the balance of heat, time, and patience in Argentine cooking
• Discover small cultural cues about how meat is handled in Argentina

Whether you’re a food lover, a meat enthusiast, or someone just craving comfort food, this dish belongs in your kitchen.

What to Serve It With 

Matambre a la Leche is rich and comforting. We recommend pairing it with:

• Rustic mashed potatoes
• Grilled vegetables or provoleta (grilled cheese)
• A bold Malbec—because what’s an Argentine meal without wine?

More Than Just a Meal 

At Argentine Asado, our mission is to preserve and share Argentina’s most beloved culinary traditions. This dish is a love letter to slow Sundays, family gatherings, and food made with soul.

Matambre a la Leche is more than a recipe—it’s a story. And we invite you to be part of it.