Grilling The Argentine Flank Steak Pizza (Matambre a La Pizza) 🇦🇷🍕

Описание: #flanksteak #flanksteakgrilled #Matambrealapizza #matambre #argentineasado

Matambre a la Pizza - Flank Steak with Pizza Toppings. An Argentine delicacy, the Matambre a la Pizza (Flank Steak) is a delicious, mouth-watering grilling experience! If you are a fan of Argentine cuisine or simply love to explore new flavors, this recipe is a must-try.

Key Moments from the Video

00:00 – Introduction to the “Hunger Killer” cut and its story
02:10 – Explaining the two sides of the matambre and why you should never remove the fat
04:45 – Preparing the seasoning: coarse salt, sweet chili, and the tomato mix
07:15 – The Book Method explained and folded matambre hits the grill
10:50 – Jason shows how to build a proper Argentine fire with pikachín wood
13:30 – Adding toppings: tomato sauce, ham, cheese, basil, and cherry tomatoes
16:45 – The moment of truth: melted cheese, crispy edges, and final tasting

The combination of tender flank steak with classic pizza toppings creates a unique and flavorful dish that will surely impress your taste buds. So fire up the grill and get ready to enjoy a culinary journey to Argentina right in your own backyard!


Full recipe on my website is here: https://argentineasado.com/matambre-a...

Ingredients

For the matambre:

1 whole matambre (flank steak), about 1.5 to 2 kg
Coarse sea salt (sal gruesa)
A light brush of sweet chili or mild pepper sauce (optional)

For the pizza topping:

1 cup tomato purée or crushed tomato sauce
1 teaspoon paprika
½ teaspoon curry powder
Freshly ground black pepper
2 cloves garlic, minced
200 g sliced ham
200 g fresh cheese such as mozzarella or cremoso
50 g blue cheese (optional for depth)
A handful of cherry tomatoes, halved

Step-by-Step Guide

Season the matambre: Rub both sides with coarse salt. You can add a light layer of sweet chili or your favorite spice mix.
Grill folded first: Place the meat fatty side down and cook for about 25 minutes per side.
Open it up: After both sides are golden, unfold the matambre and lay the meat side down.
Prepare the sauce: Combine tomato purée with paprika, curry powder, black pepper, and garlic.
Add toppings: Spread the sauce on the fatty side, then layer the ham, cheese, cherry tomatoes, and fresh basil.
Final cook: Let the Matambre a la Pizza cook for another 25 to 30 minutes, until the cheese melts and the edges crisp up.
When done right, the meat stays juicy underneath while the top becomes a bubbling, golden masterpiece.

Local Tips from the Parrilla

Never trim the fat. It is the natural barrier that keeps your matambre tender.
Patience wins. Medium heat and time will always beat a fast, hot flame.
Use hardwood, not charcoal. Woods like pikachín, espinillo, or ñandubay bring out that authentic Argentine aroma.
Slice across the grain. Always cut thin slices perpendicular to the muscle fibers for the most tender results.



Check out my Blog for full recipes and other options for Argentine Grilling: https://argentineasado.com/ #Asado #Argentina #Matambre #flanksteak

#Asado #Argentina #Matambre #flanksteak