This tenderized flank steak (matambre tiernizado) is a highly appreciated cut in Argentina, and this variant with green onions (scallions) competes in popularity with the flank steak pizza, another classic recipe. The sauce based on green onions and heavy cream is a very tasty accompaniment that pairs perfectly with the meat.
Tag: south america
Argentine tenderized flank steak pizza (matambrito a la pizza)
This tenderized beef flank steak (matambre o matambrito tiernizado in Spanish) is one of the favorite dishes of Argentinians. Flank steak is the abdominal part of the cow, full of flavor but also quite fibrous. That’s why this cut requires certain specific knowledge to succeed with the cooking, but at the end of this article, you will know all the secrets to prepare it at home without any problem.
Secrets of the best Argentinian milanesas (breaded cutlet)
One of the star dishes of Argentinian cuisine. A milanesa is a steak (beef, chicken or pork), sliced very thinly, which is then battered with breadcrumbs and finally fried or baked. Its preparation requires some not very complicated steps, and by following a few secrets, you can reach that level of milanesas that makes tourists who visit Argentina fall in love with this dish.
The secrets of Argentinian pizza
Anyone who has visited Buenos Aires knows that pizza is a cult symbol there. Unlike the Italian version, the main peculiarity of Argentine pizza is that its dough is very high and is generously covered with mozzarella. Since pizzeria ovens reach 400 degrees, it’s very difficult to replicate traditional pizzas in a home oven. But with the secrets detailed here, we can achieve a very good result that will give a lot of satisfaction to those who suffer from “pizza nostalgia”.
Lentil stew (guiso de lentejas)
The lentil stew, in its countless variants, is a very popular dish both in Spain and in (almost) all Latin America. It is one of the so-called “spoon dishes” par excellence, and it is as tasty as comforting, especially in the winter months.
Original meat and potato pie (pastel de papa)
This meat and potato pie is a traditional recipe from Argentina, but it is also present in many South American countries. Its preparation is quick and uncomplicated and it’s absolutely worth trying, since the simple combination of minced meat and mashed potatoes is just delicious.
The traditional pizzerias in Buenos Aires everybody should visit
Anyone who has visited Buenos Aires knows well that Argentinian pizza is different from all the others. Don’t expect to find the typical Italian pizza with very thin dough, and delicate touches of tomato and mozzarella. Absolutely not. On the contrary, in Buenos Aires you will find a high dough, called “media masa”, with a significant amount of cheese. And you probably won’t be able to eat more than 2 or 3 slices!
Veal tongue vinaigrette, a classic Creole starter
This is a cold dish typical of Argentine holidays, especially Christmas and New Year. A cold dish in December? This may be surprising for the public in the northern hemisphere, but remember that in South-America these are summer festivities!
How to prepare the best homemade Argentinian chimichurri
The quintessential sauce from Argentina, always present in a good barbecue or “asado” to accompany both meat and a “choripán” (sausage sandwich). Follow these tips to prepare a quality homemade chimichurri very easily as if you were a true Argentinian from the Pampas!
Argentinian aubergine “escabeche” preserve
“Escabeche” is a typical Ibero-American preserve. It consists of marinating cooked meat or vegetables vinegar and oil. And these aubergines in escabeche are a delicious starter normally present in Argentine barbecues. Its preparation does not present great difficulties and they are always an excellent appetizer to enjoy with a good bread while waiting for the great main course.