Matambre a la Pizza
Flank steak under bubbling mozzarella and olives — Argentina's steak-as-pizza invention.
- Total
- 35 min
- Serves
- 4
Argentina's pizza-meets-steak invention: a thin flank steak topped with tomato sauce, mozzarella, oregano and olives, then grilled or baked until the cheese bubbles over the tender meat. Matambre a la pizza turns a humble cut into a crowd-pleaser. It's the parrilla's answer to pizza night — and a very good one.
Ingredients
- 1 kg Beef Flank Steak
- 200g Tomato Sauce
- 200g Mozzarella
- 1 tbsp Oregano
- 100g Green Olives
- To taste Salt
- To taste Pepper
Instructions
- Prepare the Steak: Season the steak with salt and pepper. Grill one side until half-cooked.
- Add Toppings: Spread tomato sauce over the cooked side, then add cheese, oregano, and olives.
- Finish Grilling: Grill until the cheese is melted and bubbly.
- Serve: Slice and serve hot.
- Pro Tips:
- Tenderize the matambre by scoring it lightly on both sides. This helps it cook more evenly and absorb the flavors.
- Precook the matambre on the grill before adding the toppings to ensure it's fully cooked without burning the cheese.
Nutrition (per serving)
- Calories
- 550
- Protein
- 45 g
- Fat
- 35 g
- Carbs
- 10 g
Adapted from munchery.com. Rewritten and re-photographed by MealIdeas.
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