Flavorful Argentine Matambre a la Pizza with Mozzarella and Basil
This dish combines the richness of Argentine matambre with the favorite elements of pizza, offering a flavorful treat for your dinner table. It features a juicy flank steak topped with mozzarella and
Preparation
Get these tasks done before you start cooking.
Marinating the Matambre
- 1
Prepare the Marinade
In a small bowl, mix olive oil, minced garlic, salt, and pepper.
- 2
Marinate the Steak
Place the matambre in a shallow dish and coat it with the marinade. Cover and refrigerate for at least 1 hour.
Tip: Ensure your matambre isn’t over-marinated, as it may toughen.
- 3
Rest the Steak
Remove the matambre from the fridge 30 minutes before cooking to bring it to room temperature.
Preparing the Sauce
- 1
Combine Ingredients
In a saucepan, combine tomato sauce, oregano, red pepper flakes, and salt.
- 2
Simmer Sauce
Simmer on low heat for 10 minutes to enhance the flavors.
- 3
Cool Sauce
Remove from heat and let it cool slightly.
Tip: Add a splash of balsamic vinegar to your sauce for extra depth of flavor.
How to Make Flavorful Argentine Matambre a la Pizza with Mozzarella and Basil
Total time: 3 h 20 min · Yields 4 servings
- 1
Grilling the Matambre
Preheat your grill and cook the matambre for about 5-7 minutes on each side until cooked to your desired doneness.
- 2
Topping the Steak
Spread the sauce over the cooked matambre, sprinkle with mozzarella, and top with olives and basil leaves.
- 3
Final Melting
Place under a broiler or in an oven at 400°F until the cheese is bubbly and golden.
Chef's Tips
Frequently asked questions
How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead?
Yes, you can prepare the sauce and marinate the beef a day in advance.
What can I use as a substitute for flank steak?
Skirt steak or thinly sliced top round can be used as substitutes.
Can I make this spicy?
Add extra red pepper flakes or serve with a spicy chimichurri for more heat.
Is there a vegetarian version of this dish?
For a vegetarian take, use eggplant slices as the base instead of matambre.
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