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Two Powers Greet

We Argentines love meat, but we also love pizza. So what do we do? Of course I do! : slam to pizza. Have you been tempted yet?


As if the killer wasn't wonderful enough on its own, someone thought he could match another of the great Argentine passions : pizza . This is how one of the most applauded dishes in restaurants and houses is born: the pizza matambre. Grilled is the summum of pleasure, but it is also the bench very well baked. Do you want to do it? Here goes the recipe.


For the Slaughterman

  • 2 pork matambres
  • 300 g muzzarella cheese
  • 200 g cooked ham
  • 2 tomatoes
  • 2 eggs
  • Oregano
  • oil
  • olive Olives (green, black or both!)
  • Salt and pepper, to taste

For sauce

  • 200 g tomato puree
  • 2 onions
  • Olive oil
  • Salt and pepper, to taste


  1. Place the matambre on the grill with the fat upside down for 25 minutes on moderate heat.
  2. Meanwhile, make the sauce: chop the onion and reogala with a little olive oil. Add tomato puree, seasonings and let it cook.
  3. On the grill, turn the matambre and pepper it.
  4. Add the mozzarella in pieces (or grated) ham, sliced tomatoes and chopped boiled eggs.
  5. I kept cooking over moderate heat until the cheese melts. Add oregano, a little olive oil and olives. And that's it! Kill the pizza for everyone.

Do you want to make it even more tender?

If you have time, there is a step before throwing the meat on the grill. You have to boil the matambre in water and milk with bay leaf, garlic, onion and chimichurri. Leave it for about an hour and a half, and then, yes, straight on the grill. Or baked, if you're not lucky enough to have one.

We suggest you continue reading the following notes:

matambreMatambre to the plate and something else

Publication Date: 28/05/2020

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