Matambre a la Pizza
Matambre a la Pizza
A thin beef flank topped with tomato sauce, melted mozzarella, and olives — essentially pizza made on a steak instead of dough. A uniquely Argentine creation that's a staple of every parrilla.
Matambre a la Pizza (Matambre a la Pizza)
A thin beef flank topped with tomato sauce, melted mozzarella, and olives — essentially pizza made on a steak instead of dough. A uniquely Argentine creation that's a staple of every parrilla.
- 1 matambre (thin flank steak), about 800g, pounded to even thickness
- 1 cup tomato sauce (smooth)
- 250g (9 oz) mozzarella cheese, sliced
- 1 tsp dried oregano
- Green olives, halved
- 1 roasted red pepper, sliced (optional)
- Salt and pepper
- Olive oil
Wine Pairing
Medium-bodied Malbec
- •Every parrilla in Argentina has it on the menu
- •Don Julio (Palermo) — premium version
- •La Cabrera (Palermo) — another top-tier parrilla
- 1
Remove the matambre from the fridge 30 minutes before cooking. Season both sides with salt and pepper.
- 2
Preheat your grill to high heat. If using an oven, preheat to 450°F (230°C).
- 3
Grill the matambre for 4-5 minutes on the first side until nicely charred.
- 4
Flip the steak. Immediately spoon tomato sauce over the cooked side.
- 5
Layer mozzarella slices over the sauce. Add olive halves and roasted pepper if using.
- 6
Sprinkle with oregano and drizzle with a touch of olive oil.
- 7
Close the grill lid (or transfer to the oven) and cook for 5-7 minutes until the cheese is melted and bubbling and the meat is cooked through.
- 8
Transfer to a cutting board. Let rest 3 minutes, then slice into strips and serve.
- ✦
The matambre should be thin and even — ask your butcher to butterfly and pound it if needed. Uneven thickness means uneven cooking.
- ✦
Don't overcook the meat trying to melt the cheese — closing the grill lid or using the oven's broiler will melt the cheese without toughening the beef.
- ✦
This works on a home grill, cast-iron skillet (start stovetop, finish under broiler), or directly on a parrilla.
Matambre a la pizza combines two Argentine obsessions: beef and pizza. The dish likely originated in the parrillas of Buenos Aires in the mid-20th century, where creative grill masters began topping the thin matambre cut with pizza ingredients. The name 'matambre' means 'hunger killer' (mata-hambre), referring to the thin layer of meat between the cow's hide and ribs. Topping it 'a la pizza' turned a simple cut into a restaurant favorite.
Best eaten immediately off the grill. Leftovers can be refrigerated for 1-2 days and reheated in a hot oven.