Matambre a la Leche
Flank Steak Cooked in Milk
Yes, with a tweak: ensure no flour or cornstarch is used to thicken the sauce. About 9g net carbs per serving, on the higher side for Argentinian food, so watch the portion.
What it is
A tender cut of flank steak (matambre) slow-cooked in milk with herbs until incredibly tender and flavorful. The milk creates a rich, creamy sauce.
Key ingredients
Matambre (beef flank steak), whole milk or cream, garlic, bay leaves, oregano, salt, pepper. (May include small amounts of onion/bell pepper).
How to make it keto
Ensure no flour or cornstarch is used to thicken the sauce. Request no potatoes or other starchy vegetables if typically served alongside.
Watch out for
Some recipes might add a small amount of flour to thicken the sauce. Be aware of any high-carb vegetables added to the cooking liquid, though typically it's minimal.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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