Flap meat or flank steak is tenderized in milk and topped with a spicy tomato sauce and melted mozzarella in this Italian-influenced Argentine dish. Easy to make a great to eat!
Sauce Recipe:
2 tablespoons olive oil
1 medium yellow onion, fine dice
6 cloves garlic, fine mince
1 anchovy, minced
4 cups tomato puree
1 bay leaf
2 teaspoons dry oregano
1 teaspoon sugar
1 teaspoon red pepper flakes
1 tablespoon capers
3/4 cups sliced green olives
Salt and pepper to taste
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FOODporn.pl How To Make Matambre a la Pizza! | Argentine Pizza Steak Dish

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41 komentarzy

  • Coyote27981
    Reply

    Really nice, only thing i would do different is the fire. That was waaaayyy too hot. Try it with no flames, and half the amount of embers. Put your hand close to the grill, you should be able to count up to 8-10 before you feel pain. Aside from that, its perfect.

  • Santico
    Reply

    Im from argentina!! You executed the recipe very good haha!
    Its that type of dish that you dont have to do it sooo perfect, always taste good and its very typical here.
    The milk boil its because antoher type of cut is used, thinner and hard generally, some people thinks that its an error to boil it in milk, because its loses a lot of flavor, in my opinion just marinate on milk its enough, but here we say "about tastes, there is nothing written…".
    Nice video! Do more argentinian dishes , SALUDOS!

  • Pia's Permaculture Edu
    Reply

    You don't see this recipe on American menus for, sadly, political and trade agreement reasons… or, you could just call it pure ignorance or stupidity. I'm in NW Uruguay, where most people eat meat, a lot, and, tradition rules… there's little room for divergence from cultural history when meat is considered.

  • Diego Elo
    Reply

    nice recipe, but in Argentina we don't use flap meat neither the flank steak to prepare matambre a la pizza, here is the equivalence for US of the muscle used. It is a muscle called cutaneous trunci or Rose meat, it refers to the easily accessible cutaneous trunci muscle that lies on the outside of the carcass and spans from the chuck to the flank. The meat has a lighter red color than most of the interior muscles of the carcass. It is usually pulled in the fabrication area while the carcass is still hanging and before primal splitting. It is a very though muscle, that is the reason you need to boiled it in milk. Regards @diegoelo_beef

  • Pato Altavilla
    Reply

    Hey Greg, Im Patricio from Argentina. My warning is that the cooking should be with burning embers and not with embers set on fire. the meat must be cooked very slowly by radiation from the embers. The fire should never be seen on the grill. I hope the comment is understood. Regards!!!

  • Damian Molina
    Reply

    Hi I am Damian from Argentina. try marinating the meat with whole milk Salt and ground pepper for 24 hours. And then put the meat in a tray with the milk from marinating, add a spoon of lemon juice and cook the meat in the oven or Grill but allways on the tray. very important, turns meat and puts seasonings of piza on the meat. served on a plate the matambre ala piza and with a spoon scraping the milk cooked with matambre and put in the plate. jum jum enjoy.

  • Damian Molina
    Reply

    Hi I am Damian from Argentina. try marinating the meat with whole milk Salt and ground pepper for 24 hours. And then put the meat in a tray with the milk from marinating, add a spoon of lemon juice and cook the meat in the oven or Grill but allways on the tray. very important, turns meat and puts seasonings of piza on the meat. served on a plate the matambre ala piza and with a spoon scraping the milk cooked with matambre and put in the plate. jum jum enjoy.

  • Ezequiel Brauch
    Reply

    Dude I'm Argentinian I've to say that not even Argentinian chefs cook as well as you do it men :c it looks gorgeus but if you marinate it would be better. Try it next time

  • Bob D
    Reply

    Request: There is a place in Chicago called Small Cheval its the best burger i've ever had. I have no clue how they make it. Its simple but great. Might take some digging but if you can figure out their secrets I'd be interested in learning.

  • Chef Chef BBQ
    Reply

    Hi friend,
    I really like your video and the way that you introduce this dish as part of the Argentinian culture. Your sauce is top notch! (I guess maybe a little too many green olives for some people in American) But the meat that you used unfortunately did not need the process as the matambre requires. You can just grill that Bottom Sirloin Flap, that meat is tender, as you know. The matambre meat comes from the lower part of the cow and it is between the skin and the bones, in the area of the flank/plate of the carcass. You can find this cut in an Argentinean market. You are in San Diego area so it should not be an issue for you to find this cut since there are Argentinean butcher shops. And matambre… yes you will need to boil it to tenderize it…. It is tough! Thank you sir, for a good representation of this ethnic dish.

  • nemodot
    Reply

    there's also a vegan matambre a la pizza here in argentina and I'm being told it's the most requested dish in vegan rotiseries.

  • Barlow BBQ
    Reply

    Very cool recipe, Greg – reminds me of steak pizzaiola but without the cheese. That sauce looks wonderful! Thanks for doing this one! ✌️

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