Entree: Argentina – Cuyo – Matambre a la Pizza (Thin grilled flank steak topped and baked with pizza-style tomato sauce, ham and melted cheese)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 7 min

Total 47 min

Ingredients

- 3 lb (1.4 kg) matambre (flank steak), whole and trimmed
- 2 tsp (10 g) coarse salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 3 cloves garlic, minced (9 g)
- 1 small onion, thinly sliced — about 4 oz (115 g)
- 1 cup (240 ml) tomato sauce (pureed tomatoes or passata)
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 g) dried oregano
- 1/2 tsp (1 g) red pepper flakes (optional)
- 8 oz (225 g) cooked ham, thinly sliced
- 8 oz (225 g) shredded mozzarella (or a mix mozzarella/provolone)
- 2 tbsp (30 g) grated Parmesan or Reggianito cheese
- 1 tbsp (15 ml) red wine vinegar or 1 tbsp (15 ml) lemon juice
- 2 tbsp (30 ml) chopped fresh parsley (optional)
- Salt and black pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C). Pat the matambre dry and season both sides evenly with the coarse salt and black pepper.
2. In a small bowl, mix the tomato sauce, tomato paste, minced garlic, sliced onion, oregano, red pepper flakes, red wine vinegar, and a pinch of salt and pepper; set aside.
3. Heat the olive oil in a large cast-iron skillet or heavy ovenproof pan over high heat until shimmering. Sear the matambre 2–3 minutes per side until browned to develop flavor but not fully cooked.
4. Transfer the skillet to a baking sheet if your pan is not ovenproof. Spread the tomato mixture evenly over the top side of the seared matambre.
5. Arrange the sliced ham over the sauce and top with the shredded mozzarella and grated Parmesan, pressing lightly to adhere.
6. Bake in the preheated oven 10–15 minutes, until cheese is fully melted and bubbly and the meat reaches desired doneness (medium-rare to medium is traditional).
7. Remove from oven and let rest 5–7 minutes. Sprinkle with chopped parsley if using, slice thinly against the grain, and serve immediately.