Hello! Here's the step-by-step recipe for preparing Matambre a la Pizza, a unique way to serve this cut of beef, which can sometimes turn out a bit dry unless prepared as matambre. However, cooked this way, it will not only be tender but also much juicier, making it a truly hearty dish. If you've never made Matambre a la Pizza, don't miss this super simple recipe, perfect for a weekend barbecue using your home grill,...
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Clean the matambre by removing all the fat. Season with salt to taste and place it on the grill with very few coals, starting with the fattier side of the meat facing down.
Chop the garlic and onion, and sauté them in a saucepan with olive oil for one minute. Add the tomatoes, peeled and chopped.
Cook the sauce over very low heat for 30 minutes, seasoning with oregano, chopped basil, black pepper, and crushed chili flakes. Remove from heat and set aside.
Once the matambre is cooked on one side, flip it over. Spread the tomato sauce evenly over the meat.
After about 10 minutes, add the sliced ham and mozzarella, cut into strips.
Once the cheese has melted, remove the matambre from the grill.
Ensure the grill has very few coals to cook the matambre slowly and evenly.
Peel the tomatoes before chopping them to achieve a smoother sauce texture.
Serve the dish with mashed potatoes for a classic pairing.
What is matambre?
Matambre is a thin cut of beef taken from the flank of the cow. It is often used in Argentine cuisine and can be prepared in various ways.
Can I use store-bought tomato sauce?
Yes, you can use store-bought tomato sauce as a shortcut, but homemade sauce will provide a fresher and more authentic flavor.
What type of grill is best for this recipe?
A charcoal grill is ideal for this recipe, as it provides the slow cooking needed for tender matambre and adds a smoky flavor.
Can I substitute mozzarella cheese?
Yes, you can use other melting cheeses like provolone or gouda, but mozzarella is traditional for this dish.
How do I know when the matambre is cooked?
The matambre is cooked when it is tender and has a golden crust on the surface. The cheese should also be fully melted.
