Matambre A La Pizza (Argentinian Flank Steak Pizza)

Name: Matambre A La Pizza (Argentinian Flank Steak Pizza)
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6 people
Ingredients: 2 lb Certified Angus Beef® brand flank steak; salt and pepper; 1 c milk; 1 tsp olive oil; 1 small onion; 1 large clove garlic; 1 (28 oz) can crushed tomatoes; 1 tsp oregano; 1 tsp paprika; ¼ tsp crushed red pepper flakes; ¼ tsp salt; 4 oz mozzarella cheese; 1-2 small tomatoes; roasted red pepper; sliced deli ham; green olives; oregano

User Reviews

5.0

9 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Marinade Time
12 hrs
Total Time
40 mins
Servings
6 people
Course
Appetizer
Cuisine
South American

Matambre A La Pizza (Argentinian Flank Steak Pizza)

John House

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Matambre a la Pizza is a fun Argentinian grilled steak appetizer that will be the star of your next summer cookout. Whether you serve it as an appetizer or dinner, this flank steak pizza is a guaranteed winner!For best flavor and tenderness, the flank steak needs to be marinated overnight. Yield: 1 (2 lb) matambre

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Ingredients

Servings

To Prepare The Steak (Ahead Of Time)

2 lb Certified Angus Beef® brand flank steak, pounded to ½ inch thick
salt and pepper
1 c milk

For The Sauce*

1 tsp olive oil
1 small onion, minced
1 large clove garlic, minced
1 (28 oz) can crushed tomatoes
1 tsp oregano
1 tsp paprika
¼ tsp crushed red pepper flakes
¼ tsp salt

Putting It All Together

4 oz mozzarella cheese (sliced or shredded)
1-2 small tomatoes, sliced (optional)
roasted red pepper (optional)
sliced deli ham (optional)
green olives (optional)
oregano (to top)

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Instructions

To Prepare The Steak (Ahead Of Time)

Place the pounded steak into a large baking dish. Season the steak with salt and pepper and cover it with milk. (Add a little extra milk if the steak is not completely covered.)
Cover the dish and refrigerate for 8-12 hours.

For The Sauce

Heat the oil in a medium saucepan over medium-high heat. Add the minced onion and garlic, and saute until softened, about 5 minutes.
Reduce the heat to medium and add the tomatoes, oregano, paprika, chile flakes, and salt. Bring the sauce to a simmer. Cook, stirring occasionally, until the sauce has thickened, 10-12 minutes.

Putting It All Together

Remove the marinating meat from the refrigerator 1 hour before you want to grill it, to let it come to room temperature.
Preheat grill to a medium-high heat.
Drain the milk from the steak, discarding the milk. Pat the steak dry.
Place the steak on your preheated grill and grill the first side for 5-7 minutes, uncovered.
Flip the flank steak.
Spread the cooked side with your prepared pizza sauce. Spread the mozzarella cheese over the sauce, and top with the tomatoes (and other toppings if desired).
Cover the grill and cook for an additional 3-5 minutes, until the steak is done and the cheese has melted.
Remove the steak from the grill and let it stand for 5 minutes before slicing, to let the juices settle.
Garnish the matambre a la pizza with oregano to serve (if desired). Serve with roasted (or grilled) potatoes and grilled bread.

Notes

*This sauce recipe makes more than you will need for your matambre. Use the leftover sauce to dip your grilled bread and potatoes or as extra sauce for your steak. (If you don’t want to make your own pizza sauce, you will need about 1 c of thick pizza sauce.)