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argentinian matambre a la pizza recipe.

 

🍕 Matambre a la Pizza Recipe (Argentinian Flank Steak Pizza)

Description

Matambre a la Pizza is a wildly popular Argentinian dish that combines two favorites — steak and pizza!
It’s made by grilling or baking a thin flank steak (matambre) and topping it with tomato sauce, ham, melted mozzarella, and oregano. Juicy, cheesy, and packed with flavor, it’s a must-have for any Asado or weekend gathering.

🕒 Prep & Cook Time

  • Prep time: 20 minutes
  • Cook time: 45 minutes
  • Total time: 1 hour 5 minutes
  • Serves: 4–6 people

🥘 Ingredients

  • 2 lbs flank steak (matambre)
  • Salt and black pepper, to taste
  • 2 tbsp olive oil
  • 1 cup tomato sauce (or crushed tomatoes)
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 cup shredded mozzarella cheese
  • 4 slices of ham (optional but traditional)
  • Fresh basil or parsley, for garnish

👨‍🍳 Instructions

  1. Preheat the Grill or Oven:
    Heat your grill to medium or set your oven to 400°F (200°C).

  2. Prepare the Meat:
    Trim the flank steak of excess fat.
    Rub both sides with olive oil, salt, and pepper.

  3. Cook the Steak:

    • On the grill: Place matambre over indirect heat, fat side down, and cook for 25–30 minutes, turning once.
    • In the oven: Roast the steak on a baking tray for about 30 minutes, until nearly cooked through.

  4. Add the Toppings:
    Spread tomato sauce evenly over the cooked meat. Sprinkle with garlic powder and oregano.
    Layer ham slices and top with mozzarella cheese.

  5. Melt and Finish:
    Return to the grill (or oven) and cook for 10–15 minutes, until the cheese is melted and bubbly.

  6. Serve:
    Slice into pieces like a pizza, garnish with fresh basil or parsley, and serve hot!

🍽️ Serving Tips

  • Serve with Ensalada Rusa (Argentinian Potato Salad) or roasted vegetables.
  • Great for outdoor barbecues — grill the steak first, then add toppings over the embers.
  • Try variations like Matambre a la Provenzal (with garlic and parsley sauce).

❓ FAQs

Q1. What does “Matambre” mean?
A1. “Matambre” comes from “mata hambre,” meaning “hunger killer.” It’s a thin cut of beef (flank or between the ribs and skin).

Q2. Can I use chicken instead of beef?
A2. Yes! You can use chicken breast fillets for a lighter version called Pollo a la Pizza.

Q3. What’s the best cheese for Matambre a la Pizza?
A3. Mozzarella is the traditional choice, but you can mix it with provolone for extra flavor.

Q4. How do I make the tomato sauce?
A4. Simmer crushed tomatoes with garlic, olive oil, oregano, and salt for 10 minutes for a quick homemade sauce.

Q5. Can I make it ahead of time?
A5. You can pre-cook the steak, refrigerate it, and add toppings later before reheating.

🔗 Similar Recipes You Will Love :

  1. Asado (Argentinian BBQ) – A smoky classic and the perfect pairing for Matambre.
  2. Provoleta (Grilled Provolone Cheese) – A cheesy appetizer often served before grilled meats.
  3. Milanesa (Breaded Steak) – Another iconic beef recipe from Argentina.
  4. Chimichurri Sauce Recipe – The best dipping sauce for any grilled dish.
  5. Argentinian Baked Chicken (Pollo al Horno) – A comforting oven-roasted favorite.

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