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Matambre a la Pizza

Serves 6 Entree meat

Matambre a la Pizza

Matambre a la Pizza is a creative twist on the classic Argentine asado, where a cut of beef known as matambre is transformed into a pizza-like delight. Traditionally prepared during weekend gatherings or festive occasions, this dish showcases the Argentine passion for grilling and communal dining. It is a dynamic centerpiece at the asado, offering a playful nod to pizza with its tomato sauce and melted mozzarella topping.

The experience is a delightful blend of textures: the savory, tender beef contrasts with the creamy, melted cheese and tangy tomato sauce. A sprinkle of oregano adds a fragrant, herbal note, enhancing the rich flavors. As it's sliced at the table, the cheese stretches, inviting eager anticipation from all who are gathered, making it a deliciously interactive dish.

Ingredients

  • 1matambre, about 1.2 kg (2.6 lb)
  • 200 ml (3/4 cup)tomato sauce
  • 250 g (9 oz)mozzarella, sliced
  • to tasteoregano
  • to tastesalt

Method

  1. Preheat your parrilla to medium-high heat. Lay the matambre, about 1.2 kg (2.6 lb), on the grill with the fat side down. Sprinkle salt to taste evenly over the surface. Grill the matambre, turning occasionally, until it is nearly done. The meat should be browned on the outside and slightly firm to the touch, indicating it's almost cooked through.
  2. Once the matambre is nearly done, spread 200 ml (3/4 cup) of tomato sauce evenly over the top side. Use a spoon to ensure the sauce covers the entire surface, reaching the edges for full flavor.
  3. Arrange 250 g (9 oz) of sliced mozzarella over the tomato sauce. Distribute the slices evenly so that the cheese will melt uniformly. Sprinkle oregano to taste over the cheese for an aromatic finish.
  4. Cover the grill or move the matambre to indirect heat. This will allow the cheese to melt without burning the bottom of the meat. The cheese should be fully melted and slightly bubbly, with a hint of golden color at the edges.
  5. Remove the matambre from the grill and let it rest for a minute. This brief resting period allows the juices to redistribute within the meat, enhancing its tenderness.
  6. Slice the matambre into strips directly on the board. Use a sharp knife to make clean cuts, ensuring each slice has a generous topping of sauce and cheese. Serve immediately, allowing the cheese to stretch as you plate each piece.