Matambre à la Pizzaiolo
An Argentine dish made from beef tenderloin, grilled with tomato sauce, mozzarella, and olives. This unusual combination of meat and pizza toppings delivers an unforgettable flavor.
Ingredients
- 1 kg Beef tenderloin (matambre)
- 200 g Tomato sauce
- 200 g Mozzarella
- 1 tbsp Oregano
- 100 g Green olives
- to taste Salt
- to taste Black pepper
Instructions
- Make shallow cuts on both sides of the matambre — this helps the meat cook evenly and absorb flavors better. Season generously with salt and black pepper on both sides.
- Heat the grill and place the meat on it. Cook the first side until medium-rare, until an appetizing crust forms.
- Flip the matambre. Generously spread tomato sauce over the cooked side, sprinkle with fresh oregano, arrange mozzarella slices and olives on top.
- Continue grilling until the meat is cooked through and the cheese is melted. The cheese should turn golden and bubble slightly.
- Remove the matambre from the grill, let it rest for 2–3 minutes, then slice and serve hot.