📝 About This Recipe
A legendary staple of the Argentine asado, Matambre a la Pizza transforms the 'hunger killer' rose meat into a decadent masterpiece by treating the beef as a pizza crust. This dish marries the smoky, charred intensity of the grill with the comforting, melted embrace of a classic Neapolitan pizza. It is a rustic, bold, and deeply satisfying celebration of South American fire-cooking that turns a thin cut of flank into a gourmet centerpiece.
🥗 Ingredients
The Meat
- 1.5 kg Matambre (Beef Rose Meat/Flank Steak) (trimmed of excess hard fat, but leaving a thin layer for flavor)
- 1 liter Whole Milk (for tenderizing the meat)
- 2 pieces Bay Leaves
- 2 tablespoons Coarse Sea Salt (to taste)
The Pizza Toppings
- 1.5 cups Tomato Passata (thick, high-quality crushed tomatoes)
- 400 grams Mozzarella Cheese (shredded or sliced)
- 1 tablespoon Dried Oregano (essential for the authentic aroma)
- 2 pieces Roasted Red Peppers (sliced into strips)
- 1/2 cup Green Olives (pitted and halved)
- 2 cloves Garlic (minced and mixed into the tomato sauce)
- 2 tablespoons Extra Virgin Olive Oil (for drizzling)
- 1 teaspoon Ají Molido (Argentine Red Chili Flakes) (or standard red pepper flakes)
👨🍳 Instructions
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1
Begin by tenderizing the matambre. Place the meat in a large pot or deep baking dish, cover it with the milk and bay leaves, and let it simmer on the stove for 30 minutes or soak in the fridge for 2 hours. This breaks down the tough fibers.
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2
Remove the meat from the milk and pat it thoroughly dry with paper towels. This is crucial for achieving a good sear on the grill.
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3
Prepare your grill (parrilla) for medium-high heat. If using charcoal, the coals should be covered in a light gray ash.
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4
Season the fatty side of the matambre generously with coarse sea salt.
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5
Place the meat on the grill, fat-side down first. Cook for about 10-15 minutes until the fat is golden brown and crispy.
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6
Flip the meat over carefully using tongs. The grilled fat side will now act as the 'crust' for your pizza toppings.
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7
Spread the tomato passata (mixed with minced garlic and a pinch of salt) evenly over the grilled surface of the meat.
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8
Layer the mozzarella cheese over the tomato sauce, covering the meat from edge to edge.
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9
Arrange the roasted red pepper strips and green olives on top of the cheese.
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10
Sprinkle the dried oregano and ají molido over the top. Drizzle with a little olive oil.
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11
Cover the grill with a lid or a large metal tray to create an oven effect. This helps melt the cheese without overcooking the bottom of the meat.
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12
Cook for another 10-12 minutes until the cheese is bubbly and slightly browned in spots.
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13
Carefully slide the matambre onto a large wooden cutting board. Let it rest for 5 minutes to allow the juices to redistribute.
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14
Slice into rectangular 'pizza' portions and serve immediately while the cheese is gooey.
💡 Chef's Tips
Always simmer the meat in milk first; matambre is a very thin, tough muscle that needs this step to become tender. If you don't have a lid for your grill, use a disposable aluminum tray turned upside down to trap the heat and melt the cheese. Make sure your grill isn't too hot when you flip the meat; you want the cheese to melt at the same rate the bottom finishes cooking. For an extra smoky flavor, add a few chunks of hardwood like oak or hickory to your charcoal. If you can't find 'matambre' at your butcher, a very well-trimmed flank steak or a thin brisket flat can work as a substitute.
🍽️ Serving Suggestions
Serve with a classic Argentine Ensalada Mixta (lettuce, tomato, and onion) to cut through the richness. Pair with a bold Malbec from Mendoza to complement the smoky beef and acidic tomato sauce. A side of crispy Papas Fritas (french fries) is the traditional companion in Buenos Aires bodegones. Provide a small bowl of Chimichurri on the side for those who want an extra herbaceous kick. Enjoy with a chilled glass of sparkling water with a slice of lemon for a refreshing palate cleanser.