Matambre a la Pizza
Matambre a la pizza is a showstopping Argentine beef roll that transforms a humble flank steak into something theatrical. The technique of butterflying and stuffing meat was born from practical necessity in Argentina's cattle country, where resourceful cooks maximized every cut. Here, the filling echoes pizza's essential trinity of tomato, cheese, and oregano, creating an unexpected bridge between two cuisines that share Italian immigrant roots.
Instructions
Prepare the Steak: Season the steak with salt and pepper.
Grill one side until half-cooked.
Add Toppings: Spread tomato sauce over the cooked side, then add cheese, oregano, and olives.
Finish Grilling: Grill until the cheese is melted and bubbly.
Serve: Slice and serve hot.
Pro Tips: Tenderize the matambre by scoring it lightly on both sides.
This helps it cook more evenly and absorb the flavors.
Precook the matambre on the grill before adding the toppings to ensure it's fully cooked without burning the cheese..
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