Rose Meat is known in Argentina as ‘’Matambre’’ which literally means, to ‘’kill the hunger’’. This name comes from the ancient gauchos, who used to take that part out of the cow first to cook it over the fire to kill their hunger, while they kept removing the rest of the meat from the animal.

To tenderise the meat, extend the Rose Meat over a long sheet of aluminum foil. Do some diagonal superficial cuts to the side that has the layer of fat.
Put some salt and pepper to both sides of the meat.
Fold the meat with the fat layer inside and close it using the aluminum foil to ensure that all sides of the meat are inside of it.
Grill the piece covered in aluminum foil for about 30min on each side and medium-high heat. This process will tenderise the meat using its own flavour and will break the fibers to the desired point.
Remove the piece from the grill and discard the aluminum foil. Place the meat back on the grill with the fat upwards at low-medium heat. While on the grill, spread the tomato sauce on top and then put on the grated mozzarella all over the meat. Once the cheese is melted, remove the meat from the grill.
Finish it including ham and olives on top.