Matambre tiernizado calabresa, a la panceta y veggie

flank steak

🥗Healthier: sirloin

💰Cheaper: chuck roast

Sirloin is leaner, while chuck roast is more economical.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives are often healthier and canned olives are cheaper.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Non-alcoholic wine provides flavor without alcohol, grape juice is cheaper.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, while seasoned water is budget-friendly.

Start by boiling the flank steak in a pot with 1 liter of milk and 1 liter of beef broth for 1.5 hours to tenderize it.

After boiling, remove the flank steak and let it cool.

Heat olive oil in a skillet until hot, then place the flank steak in the skillet to brown it on both sides.

Once browned, prepare the toppings by chopping onion and adding a pinch of salt.

Add vegan chorizo to the skillet with the onion and sauté until cooked.

Layer the sautéed onion and chorizo on top of the browned flank steak.

Optionally, add some tomato sauce over the toppings.

Top with mozzarella and blue cheese, if desired.

Finish cooking the steak in the oven or on the grill until the cheese is melted and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens