Matambre a la PizzaPizza-Style Flank Steak

Name: Matambre a la Pizza (Pizza-Style Flank Steak)
Prep time: 35 min
Cook time: 1 h 15 min
Total time: 1 h 50 min
Yield: 6
Cuisine: Argentina
Ingredients: 900 g Beef Flank (butterflied); 9 g Salt; 2 g Black Pepper; 220 g Tomato Sauce; 260 g Mozzarella Cheese (grated); 10 g Garlic (finely chopped); 3 g Dried Oregano; 20 ml Extra Virgin Olive Oil; 60 ml Water

Matambre a la Pizza tops a tenderized flank-style cut with tomato, garlic, oregano, and cheese. This corrected method keeps the beef flat rather than rolling it, matching the defining pizza-style presentation.

Prep

35m

Cook

1h 15m

Serves

Estimated

Nutrition

Per serving

457kcal

Calories

42g

Protein

29g

Fat

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Meat

0.9kg
Beef Flank (butterflied)
9g
Salt
2g
Black Pepper

Filling

220g
Tomato Sauce
260g
Mozzarella Cheese (grated)
10g
Garlic (finely chopped)
3g
Dried Oregano
20ml
Extra Virgin Olive Oil

Braising

60ml
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Preheat the oven to 190°C (375°F). Lay the beef flank flat, cover it with parchment, and pound the thicker areas so the piece is an even thickness. Season with the salt and black pepper.
02
Stir together the tomato sauce, garlic, dried oregano, and extra virgin olive oil.
03
Place the beef flank in a snug baking dish, pour in the water, cover tightly, and bake until the meat is tender, about 50 to 60 minutes.
04
Uncover the beef flank and spread the tomato sauce mixture over the surface. Scatter the mozzarella cheese evenly on top.
05
Return the dish to the oven for 10 to 15 minutes, until the mozzarella cheese is melted and lightly browned and the beef is at least 63°C (145°F). Rest for 5 minutes before slicing across the grain.

Ratings & Reviews

No reviews yet.