dude! i feel honored... Thank you!!! just tow tips, and this is completly personal: i don't put the olives in the sauce while i'm making it... i just drop them when the cheese is melted at the end... And about the tendering milk boiling process we use to do that when we think the meat it's kinda hard, but if you start with a tender meat is not a necesary step... Saludos!!! desde Entre Ríos, Argentina.
Nice greg! Very accurate recipe. I would also recommend to boil the meat in the oven, covered with foil, so you don’t loose liquids. I also think flank cut would work better, see you need a really hard cut of meat for this recipe, so you can tenderized it in the milky process. Keep doing Argentinean recipes, and if some day you decide to come down here, let us know! Cheers from Buenos Aires.
Hi Greg! greetings from Argentina, love your videos, are great. What you cooked looks amazing, I’d love to try it. I do have something to add that might help for the next time, and it’s gonna make the whole boiling or macerated process more obvious. Matambre is not just the name of the dish, is a very specific cut of meat, there are not several cuts to choose from to make it, just the one, matambre, and I think it’s not very well known there, but I researched a little and, even being closer, it’s not exactly flank stake either, the cut that we call matambre, in USA, is known as ROSE MEAT, Elephant Ear or Fly Shaker, and only this one cut can be considered matambre, it’s a thin, very fibrous, large, cut of meat, looks kind of like a fabric. If not well cooked it’s a hard meat, very chewy, but properly cooked is a very tender, tasty piece of meat, just remarkably good, we eat cow matambre and pork matambre as well, both are great. Take out all the fat off first than anything. Given how fibrous it is, it’s important to let it macerate, or boil it, in milk before cooking, some people do both. Generally when it’s a la pizza, we make it in the oven, and when it’s grilled, goes like it comes, but I guess you can make it a la pizza and also grilled at the same time. It’s better to make it really slow, with a moderate fire, so it doesn’t get hard, with patience. Sorry for being so extensive, but as you know, sometimes it’s hard to transmit the uses of one part of the world to another. I really hope this helps, once again that looks great, and I’m sure that with the matambre you are gonna nail it just the same. Keep up with the cool videos, are awesome. Saludos desde Buenos Aires.
HI MAN IM FROM PARAGUAY RIGHT NEXT TO ARGENTINA. MANY TIMES WE DO THIS WITH PORK FLANK OR PORK ROULADE. MARINATE WITH THE SPICES OVER NIGHT WITH OUT BOILING IT. AND THEN REPEAT YOUR PROCESS.... A VARIATION WITH THE SAUCE IS USING MORE OF A VEGETABLES SAUTE LIKE PEPPERS, ONIONS, CHOPPED TOMATOES AND , MUSHROOMS UNTIL TENDER AND THE USE PROVOLONE OR MOZZARELLA CHEESE
Excellent and as you said, there is no way to do it and that is what makes it so tasty and special. Thank you very much for sharing part of our culture and greetings from Buenos Aires!
Hi man. Im felling so proud for this. The real fact is to cook the meat with milk but in the oven so you dont loose too manu flavour. Great recipe and keep making argentinian dishes. Grettings from Buenos Aires
I am from Argentina and I must say you nailed it!!! Another variation is pork insted of beef (no need to tenderize) or a la fugazzetta (a popular pizza style). That would be with grilled onions and cheese. Next time make costillar a la cruz
Im from argentina!! You executed the recipe very good haha! Its that type of dish that you dont have to do it sooo perfect, always taste good and its very typical here. The milk boil its because antoher type of cut is used, thinner and hard generally, some people thinks that its an error to boil it in milk, because its loses a lot of flavor, in my opinion just marinate on milk its enough, but here we say "about tastes, there is nothing written...". Nice video! Do more argentinian dishes , SALUDOS!
Another great recipe and video Greg. When I think pizza I usually don't think steak, but this takes it to another level! Such a simple concept!! I would certainly like to see this on menus!
Is too bad that you cant get actual matambre. But the beauty of the matambre a la pizza is that you can make it with the spin and toppings that you like the most! The variable with pork matambre is also great (and my favorite). Great work! Keep it up Greg!
Really nice, only thing i would do different is the fire. That was waaaayyy too hot. Try it with no flames, and half the amount of embers. Put your hand close to the grill, you should be able to count up to 8-10 before you feel pain. Aside from that, its perfect.
Hey Greg, Im Patricio from Argentina. My warning is that the cooking should be with burning embers and not with embers set on fire. the meat must be cooked very slowly by radiation from the embers. The fire should never be seen on the grill. I hope the comment is understood. Regards!!!
Hi I am Damian from Argentina. try marinating the meat with whole milk Salt and ground pepper for 24 hours. And then put the meat in a tray with the milk from marinating, add a spoon of lemon juice and cook the meat in the oven or Grill but allways on the tray. very important, turns meat and puts seasonings of piza on the meat. served on a plate the matambre ala piza and with a spoon scraping the milk cooked with matambre and put in the plate. jum jum enjoy.
Greg, this is great stuff! Arg is so well known for their beef!! Brazil as well, that is where we just moved from and I am trying to put together a lot of content from things I ate there as well... The items you have created are amazing too, I look forward to making my Kettle better with your griddle!!
Hey Greg made a request the other day hope you can get to it. I used to live in denver and frequented this place called the 49th. They made a burger that used elk meat in the blend. Apparently the owner said 30% but I would see if you could email him to find out. It was one of the best burgers I'd ever had. It had bacon jam, swiss cheese, crispy onion straws, and a green apple.
Would you mind shooting me an email at ballisticbbq@cox.net ? I keep a folder of these requests and email is the best way to prevent them getting lost (or forgotten). Thanks!
milk steak boiled over hard!! can't believe theres a food that can actually require steak being boiled in milk! Great Job Greg, never heard of this dish but it looks delicious!!
Request: There is a place in Chicago called Small Cheval its the best burger i've ever had. I have no clue how they make it. Its simple but great. Might take some digging but if you can figure out their secrets I'd be interested in learning.
A very interesting recipe. It seems to me that you can actually make the same trick with any type of meat you like. And even with fish (salmon preferably). By the way, Greg, what type of milk have you used? Skim, semi-skim or whole?
dude! i feel honored... Thank you!!! just tow tips, and this is completly personal: i don't put the olives in the sauce while i'm making it... i just drop them when the cheese is melted at the end... And about the tendering milk boiling process we use to do that when we think the meat it's kinda hard, but if you start with a tender meat is not a necesary step...
Saludos!!! desde Entre Ríos, Argentina.
Dang, Greg. They've done it. This is the thing we've been training for. Meat pizza! Meat-za!
Dear Argentina,
YOU.ARE.AWESOME!
Sincerely,
Everyone Else
You totally nailed it!!
Greetings from Buenos Aires!
Nice greg! Very accurate recipe. I would also recommend to boil the meat in the oven, covered with foil, so you don’t loose liquids. I also think flank cut would work better, see you need a really hard cut of meat for this recipe, so you can tenderized it in the milky process. Keep doing Argentinean recipes, and if some day you decide to come down here, let us know! Cheers from Buenos Aires.
Hi Greg! greetings from Argentina, love your videos, are great. What you cooked looks amazing, I’d love to try it. I do have something to add that might help for the next time, and it’s gonna make the whole boiling or macerated process more obvious. Matambre is not just the name of the dish, is a very specific cut of meat, there are not several cuts to choose from to make it, just the one, matambre, and I think it’s not very well known there, but I researched a little and, even being closer, it’s not exactly flank stake either, the cut that we call matambre, in USA, is known as ROSE MEAT, Elephant Ear or Fly Shaker, and only this one cut can be considered matambre, it’s a thin, very fibrous, large, cut of meat, looks kind of like a fabric. If not well cooked it’s a hard meat, very chewy, but properly cooked is a very tender, tasty piece of meat, just remarkably good, we eat cow matambre and pork matambre as well, both are great. Take out all the fat off first than anything. Given how fibrous it is, it’s important to let it macerate, or boil it, in milk before cooking, some people do both. Generally when it’s a la pizza, we make it in the oven, and when it’s grilled, goes like it comes, but I guess you can make it a la pizza and also grilled at the same time. It’s better to make it really slow, with a moderate fire, so it doesn’t get hard, with patience. Sorry for being so extensive, but as you know, sometimes it’s hard to transmit the uses of one part of the world to another. I really hope this helps, once again that looks great, and I’m sure that with the matambre you are gonna nail it just the same. Keep up with the cool videos, are awesome. Saludos desde Buenos Aires.
Cunin Cohen congrats, perfectly explained. Cheers from Córdoba.
Dude that made me sooooo hungry! That melted cheese on there omg man! Awesome video brother!!
This video deserves at least another 15,000 views. Love your channel!
HI MAN IM FROM PARAGUAY RIGHT NEXT TO ARGENTINA. MANY TIMES WE DO THIS WITH PORK FLANK OR PORK ROULADE. MARINATE WITH THE SPICES OVER NIGHT WITH OUT BOILING IT. AND THEN REPEAT YOUR PROCESS.... A VARIATION WITH THE SAUCE IS USING MORE OF A VEGETABLES SAUTE LIKE PEPPERS, ONIONS, CHOPPED TOMATOES AND , MUSHROOMS UNTIL TENDER AND THE USE PROVOLONE OR MOZZARELLA CHEESE
you dont have to scream
The recipe inspires his passion. Let him let it out.
could be worse,could be an echo of a scream!!!
just because your mamma said so doesn't make it true!!! ;););)
Excellent and as you said, there is no way to do it and that is what makes it so tasty and special.
Thank you very much for sharing part of our culture and greetings from Buenos Aires!
Hi man. Im felling so proud for this.
The real fact is to cook the meat with milk but in the oven so you dont loose too manu flavour.
Great recipe and keep making argentinian dishes.
Grettings from Buenos Aires
Wow! Can’t wait to give that a try! Thanks Greg!
Argentinian are the best.. greetings from Argentina
This looks like a must try recipe. Well done!
I love the comments on your videos! Please update when you critique this recipe, I will try this. Thanks Greg!
Fusion cuisine at it's finest. This is an amazing recipe. It looks so good. Cheers Greg!
Man that looked fantastic. What’s not to love? Steak and pizza in one!
That looks beyond good!! I actually think I can taste it thru the screen!!
i look at a lot of grilling videos, but this one did it for me. So hungry for this right about now!!!! well done
I am from Argentina and I must say you nailed it!!! Another variation is pork insted of beef (no need to tenderize) or a la fugazzetta (a popular pizza style). That would be with grilled onions and cheese. Next time make costillar a la cruz
It looks beautiful and sure amazing taste
Wow Greg that’s a really cool dish. Can’t say I’ve ever seen it before, awesome video!
Se ve muy bueno! Saludos desde Argentina!!
That looks like a killer dish... Mouth is over here watering
Matambre a la parrilla¡¡¡ next time you can cook "pollo al disco". There are a lot of recipes you can do. Abrazo from Argentina
Guido Grandi que se haga un asado asi aprende lo q es bueno
fraan jajajjaa claro papa
Un costillar al asador y se acaba la barbacoa¡¡¡ saludos muchachos
You totally rocked this dish Greg! Much better than what some argies do! Top notch stuff as always. Cheers from Buenos Aires.
Holly molly brother that's insane Thank you thank you!! Keep bringing new menus
Im from argentina!! You executed the recipe very good haha!
Its that type of dish that you dont have to do it sooo perfect, always taste good and its very typical here.
The milk boil its because antoher type of cut is used, thinner and hard generally, some people thinks that its an error to boil it in milk, because its loses a lot of flavor, in my opinion just marinate on milk its enough, but here we say "about tastes, there is nothing written...".
Nice video! Do more argentinian dishes , SALUDOS!
cheers from Argentina! well done.
This looks delicious!.
I may try it as a steak sandwich being so tender.
Another great recipe and video Greg. When I think pizza I usually don't think steak, but this takes it to another level! Such a simple concept!! I would certainly like to see this on menus!
Looks so good!
Being on the keto diet I been wanting pizza, thanks for uploading this I now have something to look forward to
Great video! Saludos desde Argentina
Very cool recipe, Greg - reminds me of steak pizzaiola but without the cheese. That sauce looks wonderful! Thanks for doing this one! ✌️
Man I gotta try this!! Thanks for sharing!!
Looks delicious
This looks absolutely amazing! Cheers
THAT LOOKED ABSOLUTELY DELICIOUS!!!!!
Is too bad that you cant get actual matambre. But the beauty of the matambre a la pizza is that you can make it with the spin and toppings that you like the most! The variable with pork matambre is also great (and my favorite). Great work! Keep it up Greg!
Now that looks like an awesome cook. I'm definitely going to have to give this one a try on my Weber kettle
I’m from Argentina, I’m going to try your recipe! Or I’ll get my husband to do it 😀.
Another grate cook, I can't wait to try this one... thank you !
Greg it looked so good that I had to watch the vid twice.. thanks.
Great recipe Greg! I will be trying this one.
Sunday dinner this week. Greg another killer recipe
Outstanding Greg! Excellent Work! Greetings from Argentina :D
Looks great bro
Cheers from Mendoza Argentina!!!
This is by far the strangest thing I've ever seen on this channel. It looks absolutely amazing!
Love it. Thanks
This is a must try
Life just keeps getting better!! :)
I've been waiting for this!
Ok im sold. Dang I gotta try this with a hobo spin.
@@elHobo from an argetine friend to a meat lover..... try this dish with some cheddar covered fries and a home made beer, is heaven
Thank you, that looked delicious!
That's one creative recipe right there. Those look delicious
Very nice!
Great Job Greg, as always !
looked really good
Wow! that looks amazing!!!!
That's a great recipe.Rock On Greg!
The olives and capers killed it for me. Still loved the video. 👌🏾👏
kill em with KINDNESS I agree with you it needed more olives and more capers.
Felicidades you nailed it !!! Completely 100% like the real deal. Try it with skirt steak "churrasco"
Really nice, only thing i would do different is the fire. That was waaaayyy too hot. Try it with no flames, and half the amount of embers. Put your hand close to the grill, you should be able to count up to 8-10 before you feel pain. Aside from that, its perfect.
wow i have made these , but i used goat it is best ever .tks for sharing ...
Hey Greg, loving the creative recipe. This should really be served across North America - looks like a chicken parm only way better!
Totally hits the notes we dig on here in the states! Thanks for watching!
Greg I am making this. Awesomeness
I can see a AWESOME sandwich out of that recipe!
This looks so good great job Greg
Nice one! Interesting fusion dish going to have to try it out
Looks great! Question....who makes that grill grate system on your weber? Thanks!
Nice job
Great channel
Hey Greg, Im Patricio from Argentina. My warning is that the cooking should be with burning embers and not with embers set on fire. the meat must be cooked very slowly by radiation from the embers. The fire should never be seen on the grill. I hope the comment is understood. Regards!!!
Hi I am Damian from Argentina. try marinating the meat with whole milk Salt and ground pepper for 24 hours. And then put the meat in a tray with the milk from marinating, add a spoon of lemon juice and cook the meat in the oven or Grill but allways on the tray. very important, turns meat and puts seasonings of piza on the meat. served on a plate the matambre ala piza and with a spoon scraping the milk cooked with matambre and put in the plate. jum jum enjoy.
Greg, this is great stuff! Arg is so well known for their beef!! Brazil as well, that is where we just moved from and I am trying to put together a lot of content from things I ate there as well... The items you have created are amazing too, I look forward to making my Kettle better with your griddle!!
Looks really good Greg. Still enjoying your smasher brother. Works perfect.
Aguante argentina locoooo!!! Proba hacerlo con matambre de cerdo tambien, queda un manjar, te lo recomiendo!!!
One of the most delicious recipe from my country
It this had a taco on the side it would be all my favorites on one plate😂Steak and pizza together = heaven😍Looked so delicious, thanks for sharing😃
Hey Greg made a request the other day hope you can get to it. I used to live in denver and frequented this place called the 49th. They made a burger that used elk meat in the blend. Apparently the owner said 30% but I would see if you could email him to find out. It was one of the best burgers I'd ever had. It had bacon jam, swiss cheese, crispy onion straws, and a green apple.
Would you mind shooting me an email at ballisticbbq@cox.net ? I keep a folder of these requests and email is the best way to prevent them getting lost (or forgotten). Thanks!
Awesome dude. I think I'd add some caramelized onions after the sauce, then the cheese.
what an interesting recipe....great cook Greg thanks for sharing. Did you miss the pizza crust? lol
What a solid looking general concept---I reckon you could leverage this a fair few different ways at that with some experimenting. Nice work!
there's also a vegan matambre a la pizza here in argentina and I'm being told it's the most requested dish in vegan rotiseries.
Great looking dish bro. I would take this as my pizza any day 😁. Awesome job.
Looks hella good I would add pepperoni
you can, BUT only at the final 10 min cooking, cause may you will soft the pepp
Milk steak!
Someone tell the Always Sunny guys!
milk steak boiled over hard!! can't believe theres a food that can actually require steak being boiled in milk! Great Job Greg, never heard of this dish but it looks delicious!!
My first thoughts as well.
He forgot the side of jelly beans though.
I'm a full-on-rap-ist
Saludos de Argentina. La próxima una milanesa a la napolitana bien argentina
Yasss! I’m coming over to your house.
Awesome i am from Córdoba Argentina you can make a really cool sandwich lomito that is popular in Córdoba combine that with fernet con coca and enjoy
Bruh, this looks fire!
I see you follow Locos x el asado! Love your channel, greetings from Uruguay
"Now that's what you call a meat lover Pizza awesome job! 🍕
Super meal Greg. Seriously hungry now :)
You are right, the sauce reminds me of Marthas recipe also. Although you ahve a few more ingredients!
Looks epic, thanks for the vid ;)
Exactly... Why *don't* we see this in America? I'd be all over it! 😆
Request: There is a place in Chicago called Small Cheval its the best burger i've ever had. I have no clue how they make it. Its simple but great. Might take some digging but if you can figure out their secrets I'd be interested in learning.
Nice
A very interesting recipe. It seems to me that you can actually make the same trick with any type of meat you like. And even with fish (salmon preferably). By the way, Greg, what type of milk have you used? Skim, semi-skim or whole?
Great video brother 🔥🔥🔥❤️❤️🙏🙏🙏!!!