Matambre a la Pizza
“Thin beef topped with tomato sauce and cheese, cooked like a pizza.”
Where it comes from
This dish blends Argentine beef culture with Italian pizza toppings, highlighting the fusion of cuisines.
On the Palate
How it's made
5 steps · Show ↓27 min active
How it's made
5 steps · Show ↓- 15 min
Preheat your grill to a medium-high heat. The grill should be hot enough that you can hold your hand above it for no more than 5 seconds.
- 210 min
Season the beef flank generously with salt and pepper on both sides. Place it on the grill, cooking until it develops a deep, golden-brown crust, about 5 minutes per side.
Watch outEnsure the grill marks are dark and the meat releases easily from the grill, indicating a good sear.
- 32 min
Remove the beef from the grill and place it on a baking sheet. Spread a generous layer of tomato sauce over the top, covering the beef evenly.
- 43 min
Sprinkle mozzarella cheese liberally over the tomato sauce, followed by a dusting of oregano. The cheese should cover the sauce completely.
- 57 min
Transfer the baking sheet to a preheated oven at 400°F. Bake until the cheese is melted and bubbly, about 5-7 minutes.
Watch outWatch for the cheese to bubble and start to turn golden brown; avoid letting it burn.
