Entree: Argentina – Argentine Asado Belt – Matambre a la Pizza (Thin flank steak cooked and topped like a pizza with tomato sauce, cured ham, vegetables, and melted cheese)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Additional 5 min

Total 55 min

Ingredients

- 1 matambre (thin flank steak), approx. 2.5 lb (1.1 kg)
- 3 tbsp (45 ml) olive oil
- 3 cloves garlic, minced
- 1 tsp (5 g) coarse salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (1 g) dried oregano
- 1 cup (240 ml) tomato passata or crushed tomatoes
- 1 tbsp (15 ml) red wine vinegar
- 1 tsp (5 ml) sugar
- 6 oz (170 g) cooked ham, thinly sliced (about 8 slices)
- 10 oz (285 g) fresh mozzarella, sliced or shredded
- 1 small red onion, thinly sliced
- 1 red bell pepper, roasted and sliced
- 1/2 cup (75 g) pitted green olives, sliced
- 1/4 cup (15 g) chopped fresh parsley
- 1/2 tsp (1 g) red pepper flakes (optional)
- 2 tbsp (30 ml) extra olive oil for finishing

Instructions

1. Preheat oven to 425°F (220°C). If grilling, prepare medium-high heat and have an oven-safe tray ready.
2. Make the tomato topping: in a small saucepan, warm 1 tbsp (15 ml) olive oil over medium heat, add half the minced garlic and cook 30 seconds. Add tomato passata, red wine vinegar, sugar, oregano, salt and pepper; simmer 8–10 minutes to thicken slightly. Adjust seasoning and set aside.
3. Prepare the steak: pat the matambre dry. If very uneven, pound lightly to an even thickness about 1/4–1/2 inch. Rub both sides with remaining olive oil, remaining garlic, salt and pepper.
4. Quick-sear the steak on a hot grill or in a very large skillet 2–3 minutes per side to develop color but not fully cook through.
5. Transfer the seared matambre to an oven-safe baking sheet or tray. Spread the tomato topping evenly over the meat, then layer ham slices, roasted red pepper, onion slices, olives, and finally the mozzarella.
6. Bake in the preheated oven 8–12 minutes until cheese is melted and edges are bubbly and meat reaches desired doneness (for medium-rare remove sooner). If using a grill, move to indirect heat and close lid until cheese melts.
7. Remove from oven and let rest 5 minutes. Drizzle with 2 tbsp (30 ml) olive oil, sprinkle with chopped parsley and red pepper flakes if using.
8. Slice across the grain into portions and serve hot.