Entree: Argentina – Central Culinary Region – Matambre a la Pizza (Thin flank steak prepared and topped like a pizza with tomato sauce, cheese, and classic Argentine seasonings)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 5 min

Total 35 min

Ingredients

- 2.5 lb (1.1 kg) matambre (flank steak), trimmed and pounded thin
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 3 tbsp (45 ml) olive oil, divided
- 2 cloves (6 g) garlic, minced
- 1 cup (240 ml) tomato sauce or crushed tomatoes, seasoned
- 8 oz (225 g) shredded mozzarella cheese
- 4 oz (115 g) sliced provolone or deli-style provolone
- 1 small red onion, thinly sliced
- 1 small red bell pepper, thinly sliced
- 1/4 cup (40 g) pitted black olives, sliced
- 1 tbsp (15 ml) dried oregano
- 1/2 tsp (1 g) red pepper flakes, optional
- 2 tbsp (30 ml) chopped fresh parsley
- Lemon wedges for serving

Instructions

1. Preheat your grill to medium-high or your oven to 425°F (220°C). Lightly oil a baking sheet if using the oven.
2. Pat the matambre dry and season both sides with salt and pepper. In a small bowl combine 1 tbsp (15 ml) olive oil and the minced garlic; brush over both sides of the steak.
3. If grilling: sear the matambre 3–4 minutes per side until browned but not fully cooked through. If baking: sear briefly in a hot skillet 2 minutes per side, then transfer to the prepared baking sheet.
4. Spread the tomato sauce evenly over the top side of the matambre, leaving a small border. Sprinkle oregano and red pepper flakes over the sauce.
5. Layer the shredded mozzarella and provolone evenly across the sauced steak. Arrange onion, bell pepper, and olives on top of the cheese.
6. Transfer to the oven (or move the oiled steak to a cooler part of the grill), and cook 8–12 minutes until cheese is melted and bubbly and edges of the meat are crisping.
7. Remove and let rest 3–5 minutes. Sprinkle with chopped parsley, drizzle remaining 2 tbsp (30 ml) olive oil if desired, slice into portions across the grain, and serve with lemon wedges.