I came across this recipe for an Argentinian matambre or “hunger killer” when I was reading about guachos in Savuer and had to try it. I was a little apprehensive about cooking it for three hours and so were the guys at Staubitz who butterflied the flank steak, but it worked well. There was another version on the site where the steak is seared first then cooked in the oven for a shorter time which I plan on trying soon. I choose this one first mostly because it was attributed to Rosa Angelita Castro de Flores from El Bordo de las Lanzas. I love a recipe with a landscape and with no immediate plans to go away this summer, it temporarily quieted my travel pangs.