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.
Amount per serving | |
---|---|
Calories | 160 |
Total Fat | 8g |
Saturated Fat | 4g |
Cholesterol | 50mg |
Sodium | 540mg |
Total Carbohydrate | 4g |
Dietary Fiber | 1g |
Sugars | 1g |
Protein | 18g |