Flap meat or flank steak is tenderized in milk and topped with a spicy tomato sauce and melted mozzarella in this Italian-influenced Argentine dish. Easy to make a great to eat!
For sauce: | ||
Olive oil | 2 Tablespoon | |
Yellow onion | 1 Medium , finely chopped | |
Garlic | 6 Clove (30 gm) , mince | |
Anchovy | 1 , mince | |
Tomato puree | 4 Cup (64 tbs) | |
Bay leaf | 1 | |
Dry oregano | 2 Teaspoon | |
Sugar | 1 Teaspoon | |
Red pepper flakes | 1 Teaspoon | |
Capers | 1 Tablespoon | |
Sliced green olives | 3/4 Cup (12 tbs) | |
Salt | To Taste | |
Pepper | To Taste | |
For matambre a la pizza marination: | ||
Steak | 500 Gram | |
Garlic | 4 Clove (20 gm) | |
Whole milk | 4 Cup (64 tbs) | |
Paprika | 2 Teaspoon | |
Black pepper corn | 1 1/2 Teaspoon | |
Bay leaf | 1 | |
Crushed red pepper | 1 1/2 Teaspoon | |
Salt | To Taste | |
Mozarella cheese | 4 Tablespoon ((((use while cooking the steak)))) | |
Dry parsley | 1 Tablespoon ((((for garnish)))) |
Please watch the video for directions!