Matambre a la Pizza Recipe

Matambre a la Pizza

Matambre means “hunger killer” and this pizza topped version is a killer appetizer to feed hungry guests.

Serves: 8Prep: 8 hours 15 minutesCook: 10 minutesTotal: 8 hours 25 minutesDifficulty: Easy


Serves: 8

Ingredients

  • 1 pound flank steak, pounded and or butterflied to about ½-inch thickness
  • 1 1⁄4 tsp. salt, divided
  • 1⁄2 tsp. ground black pepper
  • 1⁄4 tsp. garlic powder
  • 1 cup milk or amount needed to cover
  • 1⁄2 cup crush tomatoes
  • 1 tsp. olive oil
  • 1 small clove garlic, minced
  • 1⁄4 tsp. oregano
  • 1⁄8 tsp. crushed red pepper flakes
  • 2 oz. thin sliced smoked deli ham
  • 4 oz. shredded whole milk mozzarella
  • 5-6 whole green olives, torn

Directions

  • Season the flank steak with 1 teaspoon salt, pepper and garlic powder. Place in a dish and cover with milk. Refrigerate 8 hours or overnight.
  • Stir together tomatoes, olive oil, garlic, oregano, red pepper flakes and remaining ¼ teaspoon salt. Refrigerate until needed.
  • Remove meat from marinade and pat dry. Allow to stand at room temperature for 30-45 minutes before cooking.
  • Heat grill to medium-high heat.
  • Grill steak for 5-7 minutes. Flip and immediately spread with tomato sauce, top with ham slices, cheese and olives.
  • Cook for an additional 3-5 minutes or until cheese is melted and steak reaches an internal temperature of 145°F or your desired doneness.
  • Remove steak from grill and allow to rest for 5 minutes before serving.
  • Refrigerate leftovers.

Serves: 8

Ingredients

  • 1 pound flank steak, pounded and or butterflied to about ½-inch thickness
  • 1 1⁄4 tsp. salt, divided
  • 1⁄2 tsp. ground black pepper
  • 1⁄4 tsp. garlic powder
  • 1 cup milk or amount needed to cover
  • 1⁄2 cup crush tomatoes
  • 1 tsp. olive oil
  • 1 small clove garlic, minced
  • 1⁄4 tsp. oregano
  • 1⁄8 tsp. crushed red pepper flakes
  • 2 oz. thin sliced smoked deli ham
  • 4 oz. shredded whole milk mozzarella
  • 5-6 whole green olives, torn

Directions

  • Season the flank steak with 1 teaspoon salt, pepper and garlic powder. Place in a dish and cover with milk. Refrigerate 8 hours or overnight.
  • Stir together tomatoes, olive oil, garlic, oregano, red pepper flakes and remaining ¼ teaspoon salt. Refrigerate until needed.
  • Remove meat from marinade and pat dry. Allow to stand at room temperature for 30-45 minutes before cooking.
  • Heat grill to medium-high heat.
  • Grill steak for 5-7 minutes. Flip and immediately spread with tomato sauce, top with ham slices, cheese and olives.
  • Cook for an additional 3-5 minutes or until cheese is melted and steak reaches an internal temperature of 145°F or your desired doneness.
  • Remove steak from grill and allow to rest for 5 minutes before serving.
  • Refrigerate leftovers.
Nutrition Information
Amount per serving
Calories160
Total Fat8g
Saturated Fat4g
Cholesterol50mg
Sodium540mg
Total Carbohydrate4g
Dietary Fiber1g
Sugars1g
Protein18g