My New Years romance has started, folks. It’s “matahambre,” an Argentine delicacy,  a roulade of meat that is seasoned with vegetables and eggs. Loosely translated, the dish means “kill hunger.” Trying to prepare it at home, previously, results were mixed; maybe it was the cut-of-meat.  I used flank steak rather than “vascio,” leading to a tougher chew. More recently, I talked to some Argentine friends, took their advice, went back to the kitchen and, voila… matahambre! They loved it. Carne centric chef!