Matambre a la Pizza (Seared Flank Steak Topped with Tomato, Mozzarella & Oregano) – Authentic Argentina Recipe
Beloved Argentine asado specialty searing tender steak topped pizza-style with tomato and cheese.
- Country of Origin
- 🇦🇷 Argentina (South America, Americas)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 18 min
- Difficulty
- Easy
- Signature Staples
- Thinly butterflied flank steak, Rich tomato passata, Melted mozzarella, Oregano, Garlic
Ingredients for Matambre a la Pizza (Seared Flank Steak Topped with Tomato, Mozzarella & Oregano) (4 Servings)
- 1.25 lbs (or 2.5 cups) thinly butterflied flank steak, prepped into bite-sized pieces
- 1.5 cups rich tomato passata, washed and trimmed
- 1 cup melted mozzarella
- 1 medium onion and 3 cloves garlic, finely minced with oregano
- 1.5 tbsp traditional Argentina seasoning (garlic, green olives, cracked black pepper)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Whisk together oregano, garlic, green olives, cracked black pepper, cooking oil, and sea salt in a bowl to form a fragrant Argentina marinade.
- Coat thinly butterflied flank steak and rich tomato passata thoroughly in the seasoning and let sit for 10 minutes at room temperature.
- Heat a cast-iron grill pan or heavy skillet over high heat until smoking hot.
- Sear thinly butterflied flank steak and rich tomato passata for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
- Transfer to a warm platter, scatter with melted mozzarella, and serve immediately.