Matambre a la Pizza is a beloved Argentine specialty that artfully combines the robust flavors of grilled beef with the comforting essence of pizza toppings. Traditionally made using matambre, a thin flank steak, the dish showcases the technique of grilling the meat first, then layering it with tomato sauce, mozzarella, oregano, and olives before finishing it off on the grill until bubbly and irresistible. This dish holds cultural significance in Argentina where matambre is valued for its tenderness and versatility. It's often enjoyed during family gatherings or casual barbecues, pairing wonderfully with a crisp salad, a glass of Malbec, or even a light beer. Its playful take on pizza makes it a crowd-pleaser for both meat lovers and pizza aficionados alike. When preparing Matambre a la Pizza, it's essential to balance the smoky, charred notes of the grilled beef with the fresh, tangy tomato sauce and creamy melted cheese. The oregano and olives add a Mediterranean flair, creating layered flavors that excite the palate. This dish is perfect as a hearty main course and can be served sliced as finger food for gatherings.
Instructions
Prepare the Steak: Begin by seasoning the flank steak generously with salt and pepper on both sides. For best results, gently score the surface of the steak with shallow cuts, this tenderizes the meat and helps it absorb the seasoning and toppings more evenly. Grill the steak over medium-high heat on one side until it’s about halfway cooked through, achieving a beautiful sear that locks in the juices. This initial grilling step is crucial to ensure the steak is cooked thoroughly once the toppings are added. Add Toppings: Carefully flip the steak over and immediately spread a generous layer of rich tomato sauce across the grilled surface. Next, evenly sprinkle the shredded mozzarella cheese to cover the sauce, followed by a dusting of fragrant oregano and a scattering of halved green olives. These toppings bring a lovely balance of tanginess, creaminess, and briny punch. Finish Grilling: Return the steak to the grill and cook on this topped side until the cheese melts completely and becomes bubbly and golden, about 8-10 minutes. Keep an eye on the heat to prevent the cheese or olives from burning, adjusting where necessary. Serve: Remove the Matambre a la Pizza from the grill and let it rest for a couple of minutes. Then, slice it into portions and serve hot, allowing everyone to enjoy the fusion of juicy grilled beef and savory pizza toppings. Pro Tips: - Scoring the steak lightly on both sides helps it cook evenly and take on the flavors more deeply. - Pre-cooking the steak on the grill before adding toppings prevents undercooked meat and ensures the cheese melts without burning. - Serve alongside a simple green salad or grilled vegetables to complement this hearty dish.
