If you love steak and pizza, why not combine the two? Matambre a la Pizza is a fun Argentinian grilled steak appetizer that will be the star of your next summer cookout. Whether you serve it as an appetizer or dinner, this flank steak pizza is a guaranteed winner!
This post is sponsored by the Certified Angus Beef ® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are our own
Matambre is a widely known and loved cut of meat in Argentina. This cut of meat comes from just over the cow’s ribs, right under the hide. Here in the States, true matambre cut is hard to find, but the closest we come is a flank steak or skirt steak.
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Matambre is typically known as a tougher cut, which is often rolled with fillings and slow cooked, as in the Argentinian dish Matambre Arrollado.
The name “matambre” means “hunger killer”. The cut is so named because it cooks quickly on a hot grill, so it is perfect for curbing the hunger of your dinner guests while they wait for the larger cuts to finish cooking.
Some BRILLIANT soul came up with the idea to combine the two. And, we’re seriously surprised that this concept hasn’t gained more wide-spread popularity.
Pizza Con I Ciccioli
First, we start withCertified Angus Beef ® brand flank steak. The 10 quality standards ofCertified Angus Beef® brand beef mean that we always know their flank steak is going to be incredibly flavorful and of great quality.
Second, we marinade the flank steak in milk. This is the traditional Argentinian method to transform matambre into a cut that is perfect for throwing for a quick stint on the grill.
(A little geek-out here: this works because the calcium in the milk reacts with an enzyme in the meat, softening the meat proteins. Milk isn’t as harsh a tenderizer as acidic liquids are, so it tenderizes the meat without drying it out or making it mushy.)
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As a bonus, after these steps, we pound the meat to a 1/2 inch thickness to make sure it cooks evenly on the grill and for additional tenderizing.
We grilled our steak on the first side to a medium done-ness, and then flipped it over. While the second side was cooking, we layered on the pizza sauce, mozzarella cheese, and tomato slices.
Traditional matambre a la pizza can have as few toppings as just sauce and cheese, but can also include some unique toppings:
Qual è La Pizza Più Magra?
However you choose to top your flank steak pizza, be careful taking it off of the grill. And make sure you let the steak rest for at least 5 minutes before cutting into it. This will let the juices settle, so they don’t run as much when you slice into your pizza!
Whichever way you choose, it’s traditional to serve the flank steak pizza with roasted potatoes and grilled bread. (Both of which go great with any extra pizza sauce you happen to have!)
Matambre a la Pizza is a fun Argentinian grilled steak appetizer that will be the star of your next summer cookout. Whether you serve it as an appetizer or dinner, this flank steak pizza is a guaranteed winner!
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*This sauce recipe makes more than you will need for your matambre. Use the leftover sauce to dip your grilled bread and potatoes or as extra sauce for your steak. (If you don’t want to make your own pizza sauce, you will need about 1 c of thick pizza sauce.)
Sarah is one of Curious Cuisiniere’s founding duo. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
Hi, matambre is not flank steak because it is cut from between the skin and the ribs. It is close but not the same cut. Also, usually flank steak cuts are thicker than matambre. Finally, matambre has a layer of fat. There is no real matambre in the US.
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Thanks for sharing Bruno. Animals are definitely cut differently in different parts of the world, so it is hard to give generalized cuts. If someone in the States were to want to get close, using a flank or skirt steak would be their best option.
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