In the vast landscape of Argentine cuisine, where grilling is an art form and flavors are bold and unapologetic, Matambre a la Pizza emerges as a culinary symphony that captures the spirit of communal feasting. This dish, a marriage of succulent beef flank steak and the iconic pizza elements, exemplifies Argentina’s mastery of grilling and passion for robust flavors. Join us on a gastronomic journey as we unravel the secrets behind crafting the perfect Matambre a la Pizza, exploring the ingredients, preparation techniques, and the cultural significance that makes it a revered dish in Argentine barbecue culture.
Understanding Matambre a la Pizza: A Culinary Fusion:
Matambre, which translates to “kill the hunger,” refers to the lean flank steak cut, often used in Argentine grilling. Matambre a la Pizza ingeniously fuses this prized cut with the beloved elements of pizza, resulting in a flavorful masterpiece. This dish symbolizes the Argentine way of life, where barbecue gatherings, known as “asados,” become a celebration of friendship, family, and the art of the grill.
Ingredients for Argentine Matambre a la Pizza:
The beauty of Matambre a la Pizza lies in the simplicity and quality of its ingredients. Let’s delve into the components that come together to create this savory delight.
Matambre:
- Flank Steak (Matambre): 1 large flank steak, approximately 2-3 pounds, trimmed of excess fat. This cut is the canvas for the dish, offering a balance of lean meat and robust flavor.
Marinade:
- Garlic: 4-5 cloves, minced, infusing the meat with aromatic intensity.
- Oregano: 2 tablespoons of dried oregano, providing a hint of earthiness.
- Paprika: 1 tablespoon, adding smoky depth and a touch of color.
- Salt and Pepper: To taste, ensuring the steak is well-seasoned.
- Olive Oil: 1/4 cup, for a luscious mouthfeel and to aid in flavor absorption.
Pizza Topping:
- Tomato Sauce: 1 cup of rich tomato sauce, the foundation for the pizza topping.
- Mozzarella Cheese: 2 cups, shredded, for that gooey, melty goodness.
- Red Bell Peppers: 1 or 2, thinly sliced, adding sweetness and vibrant color.
- Black Olives: 1/2 cup, pitted and sliced, offering a briny kick.
- Fresh Basil: A handful of fresh basil leaves, torn, for a fragrant and herbaceous touch.
Dough:
- Pizza Dough: Store-bought or homemade, enough to cover the steak generously.
Preparation: Crafting the Perfect Matambre a la Pizza:
Matambre a la Pizza involves a dual process: marinating the flank steak to perfection and then grilling it with the classic pizza toppings. Let’s embark on the steps to create this Argentine culinary gem.
Step 1: Marinating the Matambre:
Prepare the Marinade: In a bowl, combine minced garlic, dried oregano, paprika, salt, pepper, and olive oil. This flavorful concoction will serve as the marinade for the flank steak.
Marinate the Steak: Place the flank steak in a large dish and generously coat it with the marinade, ensuring all sides are well-covered. Allow the steak to marinate for at least 2 hours, or preferably overnight in the refrigerator. This time allows the flavors to penetrate the meat, infusing it with a rich and savory profile.
Step 2: Grilling the Matambre:
Prepare the Grill: Preheat the grill to medium-high heat. Ensure the grates are clean and lightly oiled to prevent sticking.
Remove Excess Marinade: Take the marinated flank steak out of the refrigerator and let it come to room temperature. Remove excess marinade by scraping it off with a knife, leaving a thin coating for flavor.
Grill the Steak: Place the marinated flank steak on the preheated grill. Grill each side for approximately 8-10 minutes or until the desired doneness is achieved. For medium-rare, aim for an internal temperature of 130°F (54°C). Adjust the cooking time based on personal preferences.
Rest the Steak: Once grilled to perfection, transfer the Matambre to a cutting board and let it rest for about 10 minutes. This allows the juices to redistribute within the meat for a succulent texture.
Step 3: Assembling and Grilling the Pizza Topping:
Prepare Pizza Toppings: While the steak is resting, prepare the pizza toppings. Spread a generous layer of tomato sauce over the grilled side of the flank steak.
Add Cheese and Toppings: Sprinkle shredded mozzarella cheese evenly over the tomato sauce. Arrange sliced red bell peppers, black olives, and torn basil leaves on top of the cheese, creating a vibrant and flavorful pizza topping.
Grill the Toppings: Place the topped Matambre back on the grill, pizza-side up. Close the lid and grill for an additional 5-7 minutes or until the cheese is melted, bubbly, and slightly golden.
Serve and Slice: Carefully remove the Matambre a la Pizza from the grill and transfer it to the cutting board. Slice the steak into portions, allowing each piece to showcase the pizza toppings.
Tips for Perfect Matambre a la Pizza:
Marinating Time:
- Overnight Marination: For enhanced flavor, marinate the flank steak overnight. This allows the marinade to deeply penetrate the meat.
Grilling Technique:
- Medium-High Heat: Grill the Matambre over medium-high heat for a perfect sear, ensuring a flavorful crust while maintaining the desired doneness.
Toppings Placement:
- Even Distribution: Distribute the pizza toppings evenly to ensure a harmonious flavor in each bite.
Grilling Pizza Toppings:
- Quick Melting: Keep a close eye on the steak when grilling the pizza toppings to avoid overcooking. The heat from the grill will quickly melt the cheese.
Slicing Technique:
- Across the Grain: When slicing the Matambre, cut against the grain for tender and more manageable pieces.
Conclusion: Savoring Argentine Grill Mastery:
In conclusion, Matambre a la Pizza stands as a testament to Argentina’s prowess in grilling and its ability to seamlessly blend culinary influences. From the robust marinade that elevates the flank steak to the colorful pizza toppings that add vibrancy and flavor, every element harmonizes to create a dish that embodies the spirit of Argentine asados.
As you embark on your own culinary adventure to craft Matambre a la Pizza, relish in the symphony of flavors that unfolds with each bite. Whether shared among friends at a lively barbecue or served as a centerpiece at a family gathering, this dish encapsulates the essence of Argentine cuisine – a celebration of good food, camaraderie, and the art of the grill. So, fire up those grills, let the sizzle commence, and indulge in the savory delight that is Matambre a la Pizza.
