Matambre a la pizza – beef topped like a pizza
Matambre, a thin, flat cut of beef, is first baked in milk until tender, then topped like a pizza with tomato sauce, mozzarella, peppers and olives. Serve it with chips, mash or a salad; it's also done on the grill.
- 1 h 50Time
- 24 minHands-on
- 4Portions
- 104 gprotein per portion
- 960kcal per portion
Ingredients for 4 portions
- 1Matambre (beef rose meat), trimmed of excess fat
- to tasteSalt
- to tasteBlack pepper
- 2 clovesGarlic, finely chopped
- 1 lMilk
- 300 gCrushed tomatoes
- 1 tbspOlive oil
- 2 tspOregano
- 300 gMozzarella, sliced
- 100 gJarred roasted red peppers, in strips
- 12Green olives
Method
- Heat the oven to 180 °C. Season the matambre with salt and pepper, rub it with the garlic and lay it in a roasting tin, fat side down.
- Pour over the milk to cover, cover the tin with foil and bake for 1 hour 15 minutes, until the meat is tender when pierced with a fork.
- Meanwhile, mix the crushed tomatoes with the olive oil, half the oregano and a pinch of salt.
- Turn the oven up to 220 °C. Pour off the milk, spread the sauce over the meat and top with the mozzarella, pepper strips and olives.
- Sprinkle with the rest of the oregano and bake for 10–12 minutes, until the cheese is melted and golden.
- Cut into portions and serve straight away.
