Entree: Argentina – Buenos Aires – Matambre a la Pizza (flattened flank steak topped and baked with pizza-style tomato sauce and melted cheese)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
20 min
Additional
5 min
Total
50 min
Ingredients
- 1 whole matambre (flank or skirt steak), approx. 3 lb (1.4 kg)
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 cup (240 ml) crushed tomatoes or passata
- 1 small yellow onion, finely chopped, approx. 4 oz (115 g)
- 2 cloves garlic, minced
- 1 tsp (1 g) dried oregano
- 1/4 tsp (0.5 g) red pepper flakes (optional)
- 8 oz (225 g) shredded mozzarella
- 1/4 cup (25 g) grated Parmesan or Reggianito
- 8 to 10 green olives, pitted and sliced, approx. 1 oz (30 g) (optional)
- 2 tbsp (30 ml) chopped fresh parsley for garnish
- Chimichurri, for serving (optional)
Instructions
1. Preheat the oven to 425°F (220°C). Pat the matambre dry and trim excess fat or silver skin so it lies flat; if uneven, gently pound with a meat mallet to even thickness.
2. Heat 1 tbsp (15 ml) olive oil in a large ovenproof skillet over high heat. Season the steak on both sides with salt and pepper and sear 1–2 minutes per side until nicely browned. Transfer steak to a rimmed baking sheet or keep in the skillet if ovenproof.
3. In a medium saucepan, heat the remaining 1 tbsp (15 ml) olive oil over medium heat. Add the chopped onion and sauté until translucent, about 4–5 minutes. Add the garlic and cook 30 seconds. Stir in crushed tomatoes, dried oregano, red pepper flakes if using, and 1/4 tsp (1.5 g) salt. Simmer 8–10 minutes to thicken and balance flavors.
4. Spread the tomato sauce evenly over the seared matambre. Top with shredded mozzarella, sprinkle Parmesan, and scatter olives if using.
5. Roast in the preheated oven until the cheese is melted and begins to brown, about 10–15 minutes. For a more blistered top, finish 2–3 minutes under the broiler, watching closely.
6. Remove from oven and let rest 5 minutes. Garnish with chopped parsley and slice thinly across the grain into portions. Serve warm, optionally with chimichurri on the side.
