Traditional Argentine Matambre a la Pizza

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Trim the matambre and simmer it gently with onion, bay leaf, and salt until tender, 60 to 75 minutes; drain and pat dry.

Ingredients quick view

2 lb beef matambre or thin flank steak

1 onion, quartered

1 bay leaf

Salt

1 cup tomato sauce

10 oz mozzarella, sliced

1 tsp dried oregano

1/2 cup green olives

Tenderize the matambre before adding pizza toppings.

Keep the final cheese-melting stage brief.

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