These cuts are closely equivalent — the same or nearly identical cut across different butchery traditions.
Both are thin, flat cuts from the belly area suited to quick cooking or stuffing, but matambre is taken from between the skin and ribs and is thinner than flank steak.
Matambre
Beef · Chuck
Matambre is a thin, flat cut of beef taken from between the skin and the ribs of the cow. The name literally means 'hunger killer' in Spanish. It is uniquely popular in Argentina…
Flank steak is a flat, broad muscle from the abdominal area with long, coarse muscle fibers and very little fat. It has an intense, beefy flavor but can be chewy if not properly…