1. Tenderize the Steak

Place the flank steak in a large baking dish. Scatter the sliced garlic over the meat, season with salt, pepper, and oregano, then pour the milk over it until the steak is completely submerged. Cover and refrigerate for at least 8-12 hours. This is the secret to a tender matambre.

2. Make the Garlic Sauce

While the meat is marinating, prepare the sauce. Heat the olive oil in a saucepan over medium heat. Add the minced garlic and cook for about a minute until fragrant, being careful not to burn it. Pour in the crushed tomatoes, oregano, and red pepper flakes. Season with salt and pepper. Bring to a simmer and let it cook for 15-20 minutes, allowing the flavors to meld. Stir in the fresh basil at the end.

3. Grill the Steak

Preheat your grill to a medium-high heat for direct grilling. Remove the steak from the milk marinade and pat it dry. Discard the marinade. Place the steak on the hot grill and cook for about 8-10 minutes on the first side, until nicely charred.

4. Assemble Your "Pizza"

Flip the steak over. Generously spread the garlic-tomato sauce over the cooked surface. Arrange the mozzarella slices on top. Add any other desired toppings like olives.

5. Melt and Serve

Close the grill lid to allow the cheese to melt and become bubbly, which should take about 3-5 more minutes. The internal temperature of the steak should be around 135°F (57°C) for medium-rare.

6. Rest and Slice

Carefully remove the Matambre a la Pizza from the grill and let it rest for a few minutes. Garnish with fresh oregano, slice it up like a pizza, and serve immediately.

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Recipes

The Ultimate Meat-Lover's Dream: Argentinian Garlic Steak Pizza (Matambre a la Pizza)

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