When different celebrations take place in Argentina the grill is very important when we think about how we are going to feed our family and friends, specially in Christmas or New Year’s eve. One of the most common tendencies is to cook an Asado, and probably one of those two important days is not going to be all about the Best Argentine Beef, that night pork will be the star, a whole pig cooked at the heat of the embers over the grill.

But today, I am going to talk about one important pork cut that has become an important part in Asados and to have this one we don’t wait for special celebrations. This part of the pig is Matambre de Cerdo, known as Pork Flank Steak in English, and the “Matambrito de Cerdo” (a friendly way to refer to it in Argentina) has become a must at every traditional Argentine steakhouse, you can have it just grilled with just salt, but usually comes in different presentations accompanied by different ingredients, pick your favorite!

Matambre de Cerdo a la Provenzal: Cover your piece of matambrito with provenzal and place it directly on the grill. Provenzal is a sauce that is frequently used during Asados. It is made with parsley, garlic and oil. The garlic and parsley is cut in small pieces, then you add oil to be macerated (to achieve a more intense taste let it macerate a few days in the fridge).

Matambre de Cerdo a la Provenzal

Matambre de Cerdo al Chimichurri: not that frequently used but gaining popularity, generally this is a sauce that is more of a friend of beef or chorizo. But for the people who like their meat with a slight spicy flavor, to cover the matambrito with Chimichurri is a delight. The “chimi” is a sauce made with a base of minced dried chili peppers,parsley, garlic, vinegar and salt.

Matambre de Cerdo al Chimichurri

Matambre de Cerdo a la Pizza: the person who invented this way of having the Matambrito deserves a monument. Imagine a pizza with mozzarella, tomato sauce, tomato slices, olives, oregano….Now imagine that the crust is made of this delicious grilled pork flank steak. Well, that is real, and is amazing! Cook on the grill one side, turn it and place tomato sauce, cheese and your favorite pizza ingredients on top of it, wait for the other side to be done and there you have your Matambre de Cerdo a la Pizza.

Matambre de Cerdo a la Pizza

This are some of the most popular ways to cook the pork flank steak in Argentina. You can also try using lemon juice or mustard or any other thing that you would have with pork, the grill and the embers will do the rest.

Now you know why Matambre de Cerdo has become one popular part of the Argentine tradition at asados. What are you waiting to experience this at home?? Or if you are in a Buenos Aires tour don’t hesitate to ask for one of this at any steakhouse. Me? I just can’t wait till my next Matambrito a la Pizza! Chau my Beef loving amigos!