If you love steak and pizza, why not combine the two? Matambre a la Pizza is a fun Argentinian grilled steak appetizer that will be the star of your next summer cookout. Whether you serve it as an appetizer or dinner, this flank steak pizza is a guaranteed winner!
(DISCLOSURE: This post is sponsored by the Certified Angus Beef ® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are our own.)
Argentinian Flank Steak
Matambre is a widely known and loved cut of meat in Argentina. Here in the States, we know the cut better as a “flank steak”. This cut of meat comes from just over the cow’s ribs, right under the hide.
It is typically known as a tougher cut, which is often rolled with fillings and slow cooked, as in the Argentinian dish Matambre Arrollado.
However, Argentinians also love to grill this steak.
The name “matambre” means “hunger killer”. The cut is so named because it cooks quickly on a hot grill, so it is perfect for curbing the hunger of your dinner guests while they wait for the larger cuts to finish cooking.
Matambre A La Pizza
One of their favorite ways to prepare this hunger-killing cookout appetizer is matambre a la pizza.
Apparently, Argentinians love pizza. (Who doesn’t?)
But, they also love their meat.
Some BRILLIANT soul came up with the idea to combine the two. And, we’re seriously surprised that this concept hasn’t gained more wide-spread popularity.
Steak + pizza
What’s not to love?
How To Tenderize Flank Steak
But, despite the fact that we’re making pizza, we are GRILLING a notoriously tough cut of meat.
What’s with that?
Well, Argentinians do love their matambre, and they’ve figured out a way to make it work for them.
We have a few things going for us here.
First, we start with Certified Angus Beef® brand flank steak. The 10 quality standards of Certified Angus Beef® brand beef mean that we always know their flank steak is going to be incredibly flavorful and of great quality.
Starting with a quality steak makes all the difference.
Second, we marinade the flank steak in milk. This is the traditional Argentinian method to transform matambre into a cut that is perfect for throwing for a quick stint on the grill.
(A little geek-out here: this works because the calcium in the milk reacts with an enzyme in the meat, softening the meat proteins. Milk isn’t as harsh a tenderizer as acidic liquids are, so it tenderizes the meat without drying it out or making it mushy.)
As a bonus, after these steps, we pound the meat to a 1/2 inch thickness to make sure it cooks evenly on the grill and for additional tenderizing.
Our Flank Steak Pizza Recipe
After you prepare your flank steak and marinade it, the rest of this recipe is so incredibly easy.
You’re just making pizza on the grill!
We grilled our steak on the first side to a medium done-ness, and then flipped it over. While the second side was cooking, we layered on the pizza sauce, mozzarella cheese, and tomato slices.
Traditional matambre a la pizza can have as few toppings as just sauce and cheese, but can also include some unique toppings:
- sliced tomoatoes
- sliced deli ham
- green olives
- roasted red peppers
We went simple this time, but we can’t wait to try some more combinations!
However you choose to top your flank steak pizza, be careful taking it off of the grill. And make sure you let the steak rest for at least 5 minutes before cutting into it. This will let the juices settle, so they don’t run as much when you slice into your pizza!
How To Serve Flank Steak Pizza
You can serve the matambre a la pizza as an appetizer, or you could always serve it as a main dish!
Whichever way you choose, it’s traditional to serve the flank steak pizza with roasted potatoes and grilled bread. (Both of which go great with any extra pizza sauce you happen to have!)
What are you waiting for?
You know you want this one, so get grilling!
Matambre A La Pizza (Argentinian Flank Steak Pizza)
To Prepare The Steak (Ahead Of Time)
- 2 lb Certified Angus Beef® brand flank steak, pounded to ½ inch thick
- Salt and pepper
- 1 c milk
For The Sauce*
- 1 tsp olive oil
- 1 small onion, minced
- 1 large clove garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 tsp oregano
- 1 tsp paprika
- ¼ tsp crushed red pepper flakes
- ¼ tsp salt
Putting It All Together
- 4 oz mozzarella cheese (sliced or shredded)
- 1-2 small tomatoes, sliced (optional)
- Roasted red pepper (optional)
- Sliced deli ham (optional)
- Green olives (optional)
- Oregano (to top)
To Prepare The Steak (Ahead Of Time)
- Place the pounded steak into a large baking dish. Season the steak with salt and pepper and cover it with milk. (Add a little extra milk if the steak is not completely covered.)
- Cover the dish and refrigerate for 8-12 hours.
For The Sauce
- Heat the oil in a medium saucepan over medium-high heat. Add the minced onion and garlic, and saute until softened, about 5 minutes.
- Reduce the heat to medium and add the tomatoes, oregano, paprika, chile flakes, and salt. Bring the sauce to a simmer. Cook, stirring occasionally, until the sauce has thickened, 10-12 minutes.
Putting It All Together
- Remove the marinating meat from the refrigerator 1 hour before you want to grill it, to let it come to room temperature.
- Preheat grill to a medium-high heat.
- Drain the milk from the steak, discarding the milk. Pat the steak dry.
- Place the steak on your preheated grill and grill the first side for 5-7 minutes, uncovered.
- Flip the flank steak.
- Spread the cooked side with your prepared pizza sauce. Spread the mozzarella cheese over the sauce, and top with the tomatoes (and other toppings if desired).
- Cover the grill and cook for an additional 3-5 minutes, until the steak is done and the cheese has melted.
- Remove the steak from the grill and let it stand for 5 minutes before slicing, to let the juices settle.
- Garnish the matambre a la pizza with oregano to serve (if desired). Serve with roasted (or grilled) potatoes and grilled bread.