Dinner · Easy
Matambre a la Pizza
Argentine-inspired pizza-style beef: a thin flank-steak substitute topped with plain tomato sauce, mozzarella, green olives and dried oregano; the meat, not bread, is the base.
- Protein
- 86g
- Energy
- 807 kcal
- Carbs
- 7g
- Fat
- 49g
- Time
- 35 min
- Serves
- 4
What you need
Ingredients
Measured for 4 servings.
- 1000 gBeef Flank Steak
- 200 gPlain tomato sauce (no added oil or sugar)
- 200 gMozzarella
- 3 g (about 1 tbsp)Dried oregano
- 100 gGreen Olives
- 2 gSalt
- 2 gBlack Pepper
Make it
Method
Trim the 1 kg flank steak and butterfly or flatten it to an even, thin layer; do not cut it into cubes. Score shallowly without cutting through. Season both sides with the measured 2 g salt and 2 g black pepper. Measure 200 g plain tomato sauce, 200 g mozzarella, 100 g drained green olives and 3 g dried oregano.
Heat a grill or heavy pan very hot. Sear steak on both sides; timing depends on thickness, so use a thermometer and continue through the topping stage until the centre reaches 63°C.
Spread tomato sauce over the cooked side, add mozzarella, olives and oregano. Cover or place under a hot grill until the cheese melts and the meat reaches 63°C; rest 3 minutes, cut across the grain and divide into four.
Per serving
Nutrition snapshot
Approximate values per serving; product brands and cooking losses can change them.
- Protein
- 86g
- Carbs
- 7g
- Fat
- 49g
- Energy
- 807 kcal
