Grilled Flank Steak Pizza (Matambre a la Pizza)
Matambre a la pizza Say it: mah-TAHM-breh ah lah PEE-sah
Matambre a la pizza is Argentina’s ingenious take on a steak dinner and a pizza in one. A thin cut of beef, traditionally matambre, is grilled until browned, then spread with tomato sauce and covered with mozzarella, ham, roasted peppers, and olives. The toppings melt into a bubbling, savory layer while the beef stays juicy. It is a beloved weekend grill dish, often shared at asados, and tastes rich, tangy, and smoky, with the cheese and oregano tying it all together.
Grilled Flank Steak Pizza (Matambre a la Pizza)
Matambre a la pizza
Pronounced mah-TAHM-breh ah lah PEE-sah
- Serves
- 4
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the steak
For the tomato sauce
For the topping
Method
Make the sauce. heat the olive oil in a small saucepan over medium heat, add the garlic, and cook for about 30 seconds, until fragrant but not browned. Add the tomato purée, oregano, salt, and pepper, then simmer for 10 to 12 minutes, stirring occasionally, until slightly thickened. Remove from the heat.
Pat the steak dry and rub it with olive oil, salt, and pepper. Let it sit at room temperature for 15 minutes while you finish the sauce.
Heat a grill, griddle, or cast-iron skillet over high heat. Grill the steak for 2 to 3 minutes per side, until well browned and it releases easily from the grates; it will still be rare in the center.
Transfer the steak to a rimmed baking sheet or grill-safe pan. Spread 3/4 cup (180 ml) of the tomato sauce over the steak, leaving a 1/2-inch (1 cm) border. Layer on the ham, roasted peppers, mozzarella, and olives, then sprinkle with the remaining oregano.
Broil 4 to 6 inches (10–15 cm) from the heat for 3 to 5 minutes, until the cheese is melted, bubbling, and lightly golden at the edges. If finishing on the grill, close the lid and cook over indirect heat until the cheese melts.
Rest the steak for 5 minutes, then slice thinly against the grain. Serve with the reserved tomato sauce.
Regional variants
Some cooks add sliced mushrooms or replace mozzarella with Provolone; on the grill, close the lid over the topped steak to melt the cheese.
Cook's notes
- Pound the meat to an even thickness so it cooks evenly and stays juicy under the toppings.
- Grill the steak before adding the sauce and cheese so the beef browns rather than steams.
- Always slice flank steak across the grain; this keeps it tender.
Serve with
Crisp green salad, grilled potatoes, and a glass of Malbec or cold beer.
Make ahead and storage
The tomato sauce can be made up to 3 days ahead and refrigerated; assemble and broil the steak just before serving.
