Traditional Argentine Matambre a la Pizza
Matambre a la pizza pairs a thin Argentine flank cut with tomato, mozzarella, oregano, and olives after the meat has first been tenderized by simmering or slow grilling.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Trim the matambre and simmer it gently with onion, bay leaf, and salt until tender, 60 to 75 minutes; drain and pat dry.
- 2
Heat a parrilla or oven broiler and brown the cooked matambre on both sides.
- 3
Place the meat fat-side down on a tray or cooler area of the grill.
- 4
Spread with tomato sauce and cover with mozzarella.
- 5
Cook until the cheese melts and bubbles, then scatter with oregano and olives.
- 6
Rest briefly and slice across the grain.
Cook notes
Tips
Tenderize the matambre before adding pizza toppings.
Keep the final cheese-melting stage brief.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Cool leftovers promptly and refrigerate in a covered container for up to 3 days.
- Reheat cooked savory dishes gently; keep baked sweets tightly covered.
What to Serve With
- French fries
- Mixed salad
Common Mistakes
- Raw flank steak will not become tender in a short covered bake.
- The classic topping is tomato, mozzarella, oregano, and olives—not a pile of bell peppers.
Recipe FAQ
What defines Traditional Argentine Matambre a la Pizza?
Matambre a la pizza pairs a thin Argentine flank cut with tomato, mozzarella, oregano, and olives after the meat has first been tenderized by simmering or slow grilling.
What should I avoid when making Traditional Argentine Matambre a la Pizza?
Raw flank steak will not become tender in a short covered bake.
Kitchen tools
Helpful Tools for This Recipe
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Baking sheet
Useful for roasting, baking, broiling, and sheet-pan prep.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
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