The first time I saw matambre a la pizza on an asado grill I thought it was a joke. A piece of steak with pizza toppings? Then I tasted it. It has been on every asado I host ever since.
Matambre a la pizza (pizza-style hanger steak) is one of those dishes that makes perfect sense once you try it, and reads as gimmicky until you do. A thin flank steak, pounded out and grilled until just tender, then topped with tomato sauce, mozzarella, and dried oregano, and finished under heat until the cheese melts. Proper Argentinian fusion.
You will find this dish in every Buenos Aires parrilla. It came out of Italian-Argentinian kitchens sometime in the mid-twentieth century, when Italian immigrants were recreating pizza with whatever they had to hand. The steak became the base. The cheese never changed.
Made well, this is the most satisfying crowd-pleaser on an asado. Made poorly (undercooked steak, watery sauce, too much cheese), it becomes a greasy mess. The technique below gives you the crowd-pleaser every time.
Ask any good Sydney butcher for flank steak or matambre, cut thin. Achura Meat Market in Brookvale is the purpose-built Argentinian source. Victor Churchill, Vic's Meat, and most decent local butchers will know what you mean.
Allow 180 to 220 g of flank per serve. For 4 guests, ask for roughly 800 g of flank.
Ingredients
For the matambre
- 800 g beef flank, butterflied and pounded to 1 cm thick
- 2 tbsp olive oil
- Coarse sea salt
- Freshly ground black pepper
For the topping
- 250 ml good-quality tomato passata (or homemade)
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp sugar
- Salt to taste
- 300 g mozzarella cheese, sliced or grated
- 1 tbsp extra dried oregano for finishing
- Chilli flakes, to taste (optional)
- Green olives, pitted (optional, for a traditional topping)
Method
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Prepare the flank.
Ask your butcher to butterfly the flank if possible. Otherwise, slice it lengthwise most of the way through and open it like a book. Cover with cling film and pound with a meat mallet or heavy pan to an even 1 cm thickness. This is the single most important step: uniform thickness means uniform cooking.
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Make the sauce.
In a small saucepan, warm the passata with minced garlic, dried oregano, sugar, and salt. Simmer for 10 minutes until slightly thickened. You want it spreadable but not watery. Cool slightly.
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Season and oil the steak.
Rub both sides of the pounded flank with olive oil. Season generously with salt and pepper. Let it rest at room temperature for 15 minutes.
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Grill the first side.
On a hot grill or cast iron pan, cook the steak for 4 to 5 minutes on the first side, until deeply browned. The thinner the steak, the quicker this happens.
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Turn and top.
Turn the steak. Immediately spoon the tomato sauce across the surface, leaving a 1 cm border. Scatter the mozzarella evenly across. Add olives if using.
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Cover and melt.
If cooking on a grill, close the lid. If cooking in a pan, loosely cover with a lid or foil tent. Cook for another 4 to 6 minutes until the cheese is fully melted and bubbling.
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Finish with oregano.
Remove from heat. Sprinkle with the extra dried oregano and chilli flakes. Let rest for 2 minutes.
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Slice and serve.
Slice into strips 4 cm wide using a sharp knife. Serve immediately with bread and a green salad. Each piece should have cheese, sauce, and steak in one bite.
Chef's notes.
Pound evenly. Uneven thickness leads to uneven cooking. Take the time with the mallet to get it flat.
Don't overcook. Flank is lean and toughens quickly. Aim for medium rare to medium (internal temp 55 to 60°C). Once the cheese melts, pull it immediately.
Thicker cheese wins. Slices rather than grated gives a more satisfying pull. Use bocconcini-style fresh mozzarella for the best melt.
What to serve with it.
Crusty bread. Essential for sopping up the sauce and cheese.
Green salad with lemon dressing. Cuts through the richness of the cheese and meat.
Malbec. Medium-bodied Argentinian reds pair perfectly.
Fries. Buenos Aires parrillas often serve matambre a la pizza with thin fries on the side.
Frequently asked questions
Can I use a different cut of beef?
Flank is the traditional cut. Skirt steak works similarly. Any thin, well-marbled cut that can be pounded to 1 cm thickness will work. Avoid fillet or sirloin, they lack the right texture and flavour for this dish.
Can I cook matambre a la pizza in an oven?
Yes. Sear both sides in a hot cast iron pan, transfer to a preheated oven at 200°C, add the toppings, and cook for 5 to 7 minutes until the cheese melts. Finish under the grill (broiler) for colour if desired.
Can I make the topping in advance?
Yes, the tomato sauce improves overnight. The meat should be seasoned just before cooking, not marinated in advance.
Why not use regular mozzarella from a bag?
Pre-shredded mozzarella contains anti-caking agents that prevent proper melting. Use fresh block mozzarella, bocconcini, or proper cooking mozzarella for the right melt and pull.
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