Rolled Pizza-Style Matambre with Mild Chimichurri

Instructions

1. 1

   Place the beef matambre in a large pot and cover with water. Add the onion, 2 garlic cloves, bay leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil, reduce to a gentle simmer, and cook partially covered for 90 minutes, until tender but still firm enough to roll.

2. 2

   While the meat cooks, mix the crushed tomato, tomato paste, 2 tablespoons olive oil, 1 teaspoon dried oregano, sweet paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl. Set this thick sauce aside.

3. 3

   Make the mild chimichurri by combining the fresh parsley, the remaining 2 garlic cloves finely chopped, red wine vinegar, 3 tablespoons olive oil, 1 teaspoon dried oregano, crushed chili flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let it rest so the flavors meld.

4. 4

   Preheat the oven to 220 °C / 425 °F. Lightly oil a baking dish with 1 tablespoon olive oil.

5. 5

   Remove the matambre from the pot and let it cool for 10 minutes. Pat it dry carefully and lay it flat on a board, inside facing up. If any area is thicker, gently press it to even it out.

6. 6

   Scatter the breadcrumbs in a thin layer over the matambre. Spread the tomato sauce on top, leaving a 2 cm / 3/4 inch border. Add the mozzarella, roasted red bell pepper strips, and green olives. Roll it up tightly from the long side, jelly-roll style.

7. 7

   Tie the roll with kitchen twine in several spots so it keeps its shape. Place it in the oiled baking dish, brush it with the remaining tablespoon of olive oil, and sprinkle with a little extra oregano if desired.

8. 8

   Bake the rolled matambre for 20 to 25 minutes at 220 °C / 425 °F, until the cheese is melted and the outside is lightly browned. For deeper color, broil for 2 to 3 more minutes, watching closely.

9. 9

   Let it rest for 10 minutes before slicing. Remove the twine, cut into thick slices, and serve with the mild chimichurri spooned over or on the side.