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Matambre a la pizza
Flank steak with tomato and mozzarella
Matambre a la pizza: flank steak grilled until tender, then topped with tomato sauce and mozzarella
ArgentinianWeekend asados around Buenos Aires usually end with a show-off dish from the grill, and matambre a la pizza is the one that makes children cheer: a whole sheet of matambre (the thin flank cut that sits under the skin) cooked slowly until tender, flipped, then spread with tomato sauce, oregano and mozzarella and left on the grill until the cheese bubbles. Parrillas in the suburbs sell it cut into squares. Many cooks first simmer the meat in milk, which keeps the lean cut juicy and soft; that is the method here, finished under a hot grill or in the oven if you have no barbecue. Matambre is eaten well done and tender rather than pink. The usual mistake is grilling it straight away like a steak, which leaves it leathery: slow cooking first is what makes it tender. Chef's tip: score the membrane on the fatty side in a criss-cross before cooking, so the sheet stays flat instead of curling up when it hits the heat.
- Total time
- 120 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the meat
- 3 ⅓ lb matambre or flank steakin one sheet, membrane scored
- 4 ¼ cups whole milk
- 3 garlic clovescrushed
- 1 bay leaf
- 1 ½ tsp salt
For the topping
- 1 cup tomato passata
- 2 tsp dried oregano
- ½ tsp dried chilli flakes
- 10 ½ oz mozzarellalow-moisture, sliced or grated
- 12 green olives (optional)
- 1 roasted red pepper (optional)in strips
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Method
0/6 doneStep 1: Put 3 ⅓ lb matambre or flank steak in a wide roasting tin or deep pan, fat side up. Pour over 4 ¼ cups whole milk, add 3 garlic cloves, 1 bay leaf and half of ¾ tsp salt, and add water to just cover.
Step 2: Simmer over a low heat, or bake covered at 350°F (300°F fan), for 1¼ hours, until a fork slides into the thickest part easily.
75 minStep 3: Lift out the meat and pat it dry. Simmer 1 cup tomato passata with half of 1 tsp dried oregano, ½ tsp dried chilli flakes and the rest of ¾ tsp salt for 10 minutes, until thick.
10 minStep 4: Cook the meat over a hot charcoal grill, or under a very hot oven grill, fat side towards the heat, for 8–10 minutes, until browned and crisp. It should be cooked through with no pink, as matambre is served well done.
10 minStep 5: Turn it over, spread with the tomato sauce, cover with 10 ½ oz mozzarella and dot with 12 green olives and 1 roasted red pepper if using.
2 minStep 6: Grill for 5 more minutes, with the barbecue lid down or under the oven grill, until the cheese melts and bubbles. Sprinkle over the rest of 1 tsp dried oregano and cut into squares.
5 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 62 g
- Carbs
- 9 g
- Fat
- 30 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does matambre a la pizza take?
- About 120 minutes in total: 15 minutes to prepare and 105 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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