The Ultimate Meat-Lover's Dream: Argentinian Garlic Steak Pizza (Matambre a la Pizza)
Details
When a steak and a pizza fall in love, this glorious, garlic-heavy dish is the result.
Ingredients
For the Steak
For the Garlicky Tomato Sauce
For the Topping
Instructions
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.
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.
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.
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.
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.
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.
Recipe tags
Ingredient tags
Recipe reviews
Leave a review
Sign in to share your review.
Reviews
More recipes
From the Dordogne Valley Classic French Garlic Potatoes Pommes de Terre Sarladaises
Transport your kitchen to the Dordogne Valley with this classic French dish. Crispy potatoes, fragrant garlic, and rich duck fat come together in a symphony of savoury perfection.
A Taste of Anatolia: Creamy Turkish Carrot and Garlic Yogurt Dip (Havuç Tarator)
Unlock the vibrant flavours of Anatolia with this ridiculously creamy carrot dip. The secret? A generous kick of garlic that perfectly complements the sweet carrots and tangy yogurt.