How to Make Matambre a la Pizza (Rolled Flank Steak)
In Argentina, matambre a la pizza is a dish that combines the smoky magic of barbecue with the gooey goodness of pizza toppings—all layered over a tender slab of beef. This is not your average pizza: instead of dough, the base is a thin, juicy cut of beef (matambre), grilled or baked, then loaded with tomato sauce, mozzarella, and herbs. It’s pure Argentinian creativity at its finest. In this guide, we’ll show you how to master matambre a la pizza, from choosing the perfect cut to nailing the grill (or oven) method. What Is Matambre? Credits to El Mundo Eats Matambre refers to a thin cut of meat: • It comes from between the cow’s ribs and skin. • It’s known as flank steak or rose meat. • In Argentina, it’s prized for grilling, stuffing (matambre arrollado), or, in this case, turning into a “pizza” base. Ingredients for Matambre a la Pizza Credits to Over The Fire Cooking • 1 whole matambre (flank steak, ~2–3 pounds) • Salt and black pepper • 2 cups tom...
