Matambre a la Pizza: Argentinian Grilled Flank Steak Pizza

Embark on a culinary journey to Argentina with our Matambre a la Pizza recipe. This unique dish combines the rich flavors of beef flank steak with the delightful toppings of a pizza. By expertly grilling and gratinating with cheeses, this recipe offers a mouthwatering main course perfect for sharing with friends and family.

Ingredients

🥩 1 large matambre vacuno beef flank steak
🍋 3 lemons
🌶️ 1 red bell pepper
🧅 2 onions caramelized or roasted
🧂 Salt
🌶️ Black pepper
🧀 300 g mozzarella cheese grated
🧀 200 g provolone cheese cubed and grated
🧀 100 g blue cheese crumbled
🍅 Tomato slices
🌿 Oregano

Instructions

1- Prepare the Matambre:

• Clean the matambre by trimming excess fat, leaving a thin layer intact.
• Season generously with salt.
• Slice 3 lemons into thin rounds and lay them in the center of the matambre.
• Fold the matambre in half, with the fat side enveloping the lemon slices.

2- Grill the Matambre:

• Heat the grill to medium. To test, hold your hand 5 cm above the grate for 8-10 seconds without burning.
• Place the folded matambre on the grill.
• Cook for 30 minutes per side, ensuring even cooking.

3- Prepare the Toppings:

• Roast the red bell pepper directly over the flames until charred. Place in a sealed bag for a few minutes to steam.
• Peel, deseed, and slice the bell pepper into strips.
• Grate the mozzarella and provolone. Crumble the blue cheese.
• Slice tomatoes into thin rounds.

4- Assemble and Gratinate:

• Open the grilled matambre to reveal the lemons.
• Evenly distribute the mozzarella, provolone, and blue cheese over the meat.
• Cover with a baking tray or metal plancha, adding hot coals atop to create an oven effect.
• Cook for 15 minutes or until cheeses have fully melted.

5- Final Toppings and Serve:

• Transfer to a cutting board. Top with tomato slices and roasted bell pepper strips.
• Sprinkle with oregano and black pepper.
• Slice and serve immediately.

Prep Time: 30 minutes
Cook Time: 1 hour and 15 minutes
Total Time: 1 hour and 45 minutes
Servings: 6
Calories: Approximately 650
Protein: 55 g
Fats: 38 g
Carbohydrates: 15 g
Equipment: Traditional charcoal grill, wooden cutting board, chef's knife, metal tongs, box grater, baking tray/plancha, metal shovel, small bowl, fork

Cooking Tips

• Tenderizing Technique: The lemon-fused folding helps naturally tenderize the beef with acidity.
• Grilling Method: Ensures juicy meat and perfect cheese gratination with the "oven effect."
• Pepper Peeling Made Easy: The bag steam trick aids in peeling roasted peppers.

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Matambre a la Pizza

Posted by Waivio guest: @waivio_hivecooking