Matambre a la Pizza - Grill Argentine Steak Pizza Tonight!

Ever dreamt of pizza night, but with a sizzling, smoky twist? Get ready for Matambre a la Pizza! This isn't just any grilled beef; it's an iconic Argentine masterpiece where a tender flank steak (or skirt steak) transforms into the most incredible "pizza crust" you've ever tasted. Imagine: juicy, flavorful steak meat, slathered with rich tomato sauce, melted mozzarella, and classic toppings, all kissed by the flames of your grill. It's the ultimate fusion of a backyard cookout and a comforting pizza feast.
Originating from Argentina's vibrant parrilla (grilling) culture, Matambre a la Pizza is a beloved dish that brings people together. While traditionally made with a specific cut called "matambre," we're going to show you how to recreate this authentic experience right at home using readily available beef flank or beef skirt steak on your regular grill. This recipe cuts through the confusion with one clear, step-by-step method, ensuring your Argentine grilling adventure results in perfectly tender, juicy protein beef topped with gooey, melty cheese. Whether you're planning a fun backyard BBQ or a special steak night, this Matambre a la Pizza recipe delivers all the flavor and fun you could ask for.

Ingredients

• For the Steak Base:
• 1 (2 to 2.5 pounds) flank steak (or skirt steak), about 1-inch thick
• 1 tablespoon Kosher salt, plus more for seasoning
• 1 teaspoon freshly ground black pepper, plus more for seasoning
• 2 cups whole milk (for marinating)
• 1 tablespoon neutral oil (like canola or vegetable oil), for grilling
• Choosing the Right Cut: Flank steak is our top recommendation for its balanced flavor and texture. Look for a piece that's relatively uniform in thickness and has some good marbling. If you can't find flank, skirt steak (inside or outside) or a thinly sliced sirloin can work. Skirt steak tends to be thinner and cooks a bit faster, so keep an eye on it!
• For the Pizza-Style Tomato Sauce:
• 1 tablespoon olive oil
• ½ small yellow onion, minced
• 2 cloves garlic, minced
• 1 (15-ounce) can crushed tomatoes or tomato purée
• 1 teaspoon dried oregano
• ½ teaspoon paprika
• ¼ teaspoon red pepper flakes (optional, for a little kick)
• ½ teaspoon salt
• ¼ teaspoon granulated sugar
• Quick Note: If you're really short on time, a good quality, thick jarred pizza sauce can be used. Just make sure it's a robust, savory flavor to stand up to the beef.
• For the Toppings:
• 1 ½ cups shredded or thinly sliced mozzarella cheese (low-moisture, part-skim works best)
• 4 ounces sliced deli ham, cut into strips or small squares
• 1 medium tomato, thinly sliced
• ¼ cup green olives, sliced (pitted)
• ½ cup roasted red peppers, drained and sliced
• 1 teaspoon dried oregano or fresh oregano/parsley/basil, for finishing
• Canonical Toppings: This combination of mozzarella, ham, tomatoes, olives, and roasted red peppers is considered the classic Matambre a la Pizza topping in Argentina. While variations exist, we're sticking to the beloved original for this definitive recipe!

Directions

1. Equipment & Grill Setup Basics: You'll need a gas or charcoal grill with a lid, a large dish or zip-top bag for marinating, a meat mallet or rolling pin, an instant-read thermometer, long tongs, and a grill brush. Aim for a medium-high grill temperature (around 400-450°F / 200-230°C). Prepare for both direct and indirect heat zones, as you'll use direct heat for searing and indirect for melting the cheese. Lightly oil your grates to prevent sticking.
2. Tenderize & Marinate the Steak Start by trimming any large, tough silver skin from your flank steak, but leave a modest fat layer – it adds flavor! Place the steak between two sheets of plastic wrap or in a large zip-top bag. Using a meat mallet or a rolling pin, pound the steak evenly until it's about ½ inch thick across the entire surface. This tenderizes the meat and ensures it cooks uniformly. Season both sides generously with 1 tablespoon of Kosher salt and 1 teaspoon of freshly ground black pepper. Place the seasoned steak in a large dish or zip-top bag and pour the whole milk over it, ensuring the steak is fully submerged. Marinate in the refrigerator for 8–12 hours. If you're really pressed for time, a minimum of 2 hours will still help tenderize the meat.
3. Make the Tomato Sauce While the steak marinates, prepare your flavorful tomato sauce. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced onion and sauté for 5-7 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant. Pour in the canned crushed tomatoes, then add the dried oregano, paprika, red pepper flakes (if using), salt, and sugar. Bring the sauce to a gentle simmer, then reduce the heat to low and let it cook for 15-20 minutes, stirring occasionally, until it has thickened and the flavors have melded. Taste and adjust seasoning as needed. Keep the sauce warm, or cool and refrigerate it if making ahead.
4. Preheat the Grill When you're ready to cook, remove the beef flank from the milk marinade. It's crucial to pat the steak thoroughly dry with paper towels. This step is vital for achieving a good sear and browning on the grill, and it also helps prevent flare-ups. Preheat your grill to medium-high heat (around 400-450°F / 200-230°C). Once hot, clean the grates with a grill brush and then lightly oil them to prevent the steak from sticking. Allow about 10-15 minutes for a gas grill to preheat, and 20-30 minutes for charcoal.
5. Grill the Steak Base Carefully place the dried steak meat directly over the hottest part of your grill. Grill the first side for 5-7 minutes, or until you see a beautiful, deep brown crust forming and grill marks appear. Managing flare-ups is key here; if you see flames licking up too high, briefly move the steak to a cooler zone until they subside. Flip the steak to the second side. Grill for another 3-5 minutes. At this point, you're looking for an internal temperature of around 110-120°F (43-49°C) for rare to medium-rare before adding toppings.
6. Top Like a Pizza & Finish Once the second side has grilled for a few minutes, you're ready to transform your grilled beef into a pizza! Spread a thin, even layer of your prepared tomato sauce over the cooked side of the steak. Don't overload it! Immediately top with the shredded mozzarella, then evenly distribute the sliced ham, tomato slices, green olives, and roasted red peppers. If your grill has a cooler, indirect heat zone, move the steak slightly to that area. Close the grill lid and continue cooking for 5-10 minutes, or until the mozzarella is beautifully melted and bubbly, possibly with a few lightly browned spots, and the internal temperature of the steak reaches your desired doneness (e.g., 130-135°F / 54-57°C for medium-rare, 135-140°F / 57-60°C for medium).
7. Rest, Slice & Serve Using long tongs, carefully transfer the finished Matambre a la Pizza to a clean cutting board. Let the steak rest for 5-10 minutes. This crucial resting period allows the juices to redistribute, ensuring a tender and moist final result. Garnish with a sprinkle of fresh or dried oregano, or chopped fresh parsley or basil. To serve, slice the steak across the grain into thin strips or "pizza slices." This is important for tenderness! Serve as a show-stopping appetizer (figure 2-3 slices per person) or as a hearty main course.