Entree: Argentina – Pampas – Matambre a la Pizza (Thin flank steak topped with tomato sauce, ham and melted cheese prepared like a pizza)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 20 min

Additional 5 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2.5 lb (1.1 kg) flank steak (matambre), trimmed and butterflied if needed to a uniform 1/4–1/2-inch (0.635 to 1.27 cm) thickness
- 1 tbsp (15 ml) coarse salt, plus extra to taste
- 1 tsp (5 g) freshly ground black pepper
- 3 tbsp (45 ml) olive oil
- 3 cloves (5/16 oz (9 g)) garlic, minced
- 1 small (approx. 4 oz (115 g)) onion, finely chopped
- 2 cups (480 ml) canned crushed tomatoes or passata
- 1 tsp (1 g) dried oregano
- 1 tsp (4 g) sugar
- 8 oz (225 g) sliced mozzarella or shredded mozzarella
- 6 oz (170 g) cooked ham slices, torn or halved
- 1 medium (approx. 5 1/4 oz (150 g)) red bell pepper, cut into thin strips
- 1/4 cup (35 g) grated Parmesan cheese
- 2 tbsp (30 ml) red wine vinegar or 1 tbsp (15 ml) lemon juice for sauce balance
- 2 tbsp (8 g) chopped fresh parsley for garnish
- Fresh oregano or dried oregano for sprinkling

Show original ingredient measurements

- 2.5 lb (1.1 kg) flank steak (matambre), trimmed and butterflied if needed to a uniform 1/4–1/2-inch thickness
- 1 tbsp (15 ml) coarse salt, plus extra to taste
- 1 tsp (5 g) freshly ground black pepper
- 3 tbsp (45 ml) olive oil
- 3 cloves (9 g) garlic, minced
- 1 small (approx. 4 oz / 115 g) onion, finely chopped
- 2 cups (480 ml) canned crushed tomatoes or passata
- 1 tsp (1 g) dried oregano
- 1 tsp (4 g) sugar
- 8 oz (225 g) sliced mozzarella or shredded mozzarella
- 6 oz (170 g) cooked ham slices, torn or halved
- 1 medium (approx. 150 g) red bell pepper, cut into thin strips
- 1/4 cup (35 g) grated Parmesan cheese
- 2 tbsp (30 ml) red wine vinegar or 1 tbsp (15 ml) lemon juice for sauce balance
- 2 tbsp (8 g) chopped fresh parsley for garnish
- Fresh oregano or dried oregano for sprinkling

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat the oven to 425°F (220°C). Lightly oil a rimmed baking sheet or line with foil.
2. Pat the flank steak dry and season both sides with 1 tbsp (15 ml) coarse salt and 1 tsp (5 ml) black pepper. Let rest at room temperature for 15 minutes.
3. In a skillet over medium heat, warm 2 tbsp (30 ml) olive oil. Add the minced garlic and chopped onion and cook until soft and translucent, about 4–5 minutes. Add crushed tomatoes, dried oregano, sugar and red wine vinegar or lemon juice; simmer gently for 10–12 minutes to reduce slightly. Taste and adjust salt and pepper.
4. While sauce simmers, sear the seasoned flank steak in a hot skillet with the remaining 1 tbsp (15 ml) olive oil for 1 minute per side to develop color (it will finish cooking in the oven).
5. Transfer the steak to the prepared baking sheet, spread the tomato sauce evenly over the top, then arrange ham slices, red pepper strips and shredded mozzarella over the sauce. Sprinkle grated Parmesan and a little extra oregano on top.
6. Bake in the preheated oven 10–14 minutes until cheese is melted and golden and the steak is cooked to medium (internal temperature about 135–140°F / 57–60°C) for medium doneness. If you prefer more browning, finish under the broiler 1–2 minutes, watching closely.
7. Remove from oven, let rest 5 minutes, then sprinkle with chopped parsley. Slice across the grain into portions and serve hot.

1. Preheat the oven to 425°F (220°C). Lightly oil a rimmed baking sheet or line with foil.
2. Pat the flank steak dry and season both sides with 1 tbsp coarse salt and 1 tsp black pepper. Let rest at room temperature for 15 minutes.
3. In a skillet over medium heat, warm 2 tbsp (30 ml) olive oil. Add the minced garlic and chopped onion and cook until soft and translucent, about 4–5 minutes. Add crushed tomatoes, dried oregano, sugar and red wine vinegar or lemon juice; simmer gently for 10–12 minutes to reduce slightly. Taste and adjust salt and pepper.
4. While sauce simmers, sear the seasoned flank steak in a hot skillet with the remaining 1 tbsp (15 ml) olive oil for 1 minute per side to develop color (it will finish cooking in the oven).
5. Transfer the steak to the prepared baking sheet, spread the tomato sauce evenly over the top, then arrange ham slices, red pepper strips and shredded mozzarella over the sauce. Sprinkle grated Parmesan and a little extra oregano on top.
6. Bake in the preheated oven 10–14 minutes until cheese is melted and golden and the steak is cooked to medium (internal temperature about 135–140°F / 57–60°C) for medium doneness. If you prefer more browning, finish under the broiler 1–2 minutes, watching closely.
7. Remove from oven, let rest 5 minutes, then sprinkle with chopped parsley. Slice across the grain into portions and serve hot.