Date Night · Argentine
Matambre a la Pizza
We grill flank steak and treat it like a pizza base, adding tomato sauce, ham, and melted cheese.
Why This Works
The thin cut of the flank steak is naturally tough, but high-heat grilling keeps it tender while the pizza toppings add indulgent creaminess.
The Upgrade
Add sliced roasted red peppers or green olives on top of the cheese for a classic Argentine presentation.
Chef's Secret
Michelin TechniqueUse a very thin matambre; if your piece is thick, pound it out with a mallet to ensure even cooking.
Ingredients
Total time including resting: 45 min
Directions
Preheat your grill or oven broiler to high heat (425°F).
5 minSeason the matambre liberally with salt and pepper on both sides.
1 minPlace the meat on the hot grill, cooking until charred and medium-rare inside.
8 minFlip the meat and immediately spread the tomato sauce over the cooked side.
1 minLayer the ham slices over the tomato sauce for added saltiness.
1 minCover the ham with the shredded mozzarella until it begins to melt.
3 minSprinkle with dried oregano and finish under the broiler until the cheese is bubbling and golden.
2 minWine Pairing
Bonarda
Red Wine
The BottleEl Enemigo Bonarda
Bonarda provides high acidity and dark berry flavors that cut through the richness of melted cheese and ham. It is an ideal Argentine pairing for a dish that mimics the complexity of a pizza.
Nutrition per Serving
550
calories
45g
protein
5g
carbs
35g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Mixed Green Salad
Toss arugula and cherry tomatoes with olive oil to provide a light, peppery contrast to the heavy, cheese-topped steak.
Ingredients
Directions
Place the washed and dried arugula into a large chilled mixing bowl.
Add the halved cherry tomatoes to the greens.
Whisk the olive oil and lemon juice together in a small ramekin until emulsified.
Drizzle the dressing over the salad immediately before serving.
Season with flaky salt and black pepper.
Toss gently with tongs to coat evenly and serve alongside the steak.
Side Dish
Grilled Vegetable Platter
Charred bell peppers and zucchini complement the pizza-style flavors of the steak with earthy sweetness.
Ingredients
Directions
Preheat grill to 450°F.
Whisk olive oil, thyme, salt, and pepper in a small bowl.
Brush vegetables thoroughly with the seasoned oil mixture.
Grill vegetables over direct heat for 4-5 minutes per side until charred and tender.
Transfer to a platter and arrange artistically.
Finish with a controlled drizzle of balsamic glaze before serving.
Member Reviews
How did it turn out?
Rate this recipe
Cooked it for guests over the weekend — everyone wanted the recipe.
Loved the short ingredient list. Everything was already in my pantry.
Great recipe — took me about 10 minutes longer than listed but worth it.
Made this tonight and it disappeared in minutes. Adding it to the rotation.