Embark on a culinary journey to Argentina with our Matambre a la Pizza recipe. This unique dish combines the rich flavors of beef flank steak with the delightful toppings of a pizza. By expertly grilling and gratinating with cheeses, this recipe offers a mouthwatering main course perfect for sharing with friends and family.
Ingredients
š„© 1 large matambre vacuno beef flank steak
š 3 lemons
š¶ļø 1 red bell pepper
š§
2 onions caramelized or roasted
š§ Salt
š¶ļø Black pepper
š§ 300 g mozzarella cheese grated
š§ 200 g provolone cheese cubed and grated
š§ 100 g blue cheese crumbled
š
Tomato slices
šæ Oregano
Instructions
1- Prepare the Matambre:
- Clean the matambre by trimming excess fat, leaving a thin layer intact.
- Season generously with salt.
- Slice 3 lemons into thin rounds and lay them in the center of the matambre.
- Fold the matambre in half, with the fat side enveloping the lemon slices.
2- Grill the Matambre:
- Heat the grill to medium. To test, hold your hand 5 cm above the grate for 8-10 seconds without burning.
- Place the folded matambre on the grill.
- Cook for 30 minutes per side, ensuring even cooking.
3- Prepare the Toppings:
- Roast the red bell pepper directly over the flames until charred. Place in a sealed bag for a few minutes to steam.
- Peel, deseed, and slice the bell pepper into strips.
- Grate the mozzarella and provolone. Crumble the blue cheese.
- Slice tomatoes into thin rounds.
4- Assemble and Gratinate:
- Open the grilled matambre to reveal the lemons.
- Evenly distribute the mozzarella, provolone, and blue cheese over the meat.
- Cover with a baking tray or metal plancha, adding hot coals atop to create an oven effect.
- Cook for 15 minutes or until cheeses have fully melted.
5- Final Toppings and Serve:
- Transfer to a cutting board. Top with tomato slices and roasted bell pepper strips.
- Sprinkle with oregano and black pepper.
- Slice and serve immediately.
Prep Time: 30 minutes
Cook Time: 1 hour and 15 minutes
Total Time: 1 hour and 45 minutes
Servings: 6
Calories: Approximately 650
Protein: 55 g
Fats: 38 g
Carbohydrates: 15 g
Equipment: Traditional charcoal grill, wooden cutting board, chef's knife, metal tongs, box grater, baking tray/plancha, metal shovel, small bowl, fork
Cooking Tips
- Tenderizing Technique: The lemon-fused folding helps naturally tenderize the beef with acidity.
- Grilling Method: Ensures juicy meat and perfect cheese gratination with the "oven effect."
- Pepper Peeling Made Easy: The bag steam trick aids in peeling roasted peppers.
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Posted by Waivio guest: @waivio_hivecooking
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