Dish

Matambre a la pizza

Stuffed Flank Steak

Matambre a la pizza is made by pounding a flank steak until it is thin and then layering it with cheese, vegetables, and spices. The steak is then rolled up and baked in the oven with a layer of tomato sauce and more cheese on top. The result is a delicious and hearty dish that is perfect for a family dinner or special occasion.

Cuisine of the Americas› South American cuisine› Argentinian cuisine

Meat Dish

Origins and history

Matambre a la pizza is a popular dish in Argentina, where it is often served at family gatherings and special events. The name "matambre" means "hunger killer" in Spanish, which is fitting for this filling and satisfying dish.

Dietary considerations

This dish is not suitable for vegetarians. It contains lactose and is high in calories and fat, so it should be enjoyed in moderation.

Variations

There are many variations of matambre a la pizza, with different regions and families having their own unique recipes. Some versions include ham or bacon in the filling, while others use different types of cheese or vegetables.

Presentation and garnishing

To make the perfect matambre a la pizza, it is important to use high-quality ingredients and to roll the steak tightly so that the filling does not fall out during baking. The tomato sauce should be made fresh and seasoned to taste. Once baked, the dish can be presented sliced into rounds and arranged on a platter. It can be garnished with fresh herbs or sliced vegetables for added color and flavor.

Tips & Tricks

When rolling the steak, it is important to use toothpicks or kitchen twine to secure the filling inside. This will prevent the filling from falling out during baking. Additionally, the steak should be allowed to rest for a few minutes before slicing to allow the juices to redistribute.

Side-dishes

Matambre a la pizza is often served with a side of roasted potatoes or a fresh salad. It can also be paired with a full-bodied red wine such as Malbec or Cabernet Sauvignon.