Matambre a la Pizza

Ingredients

• 1 kg (about 2.2 lbs) beef flank steak (matambre)
• 200g (about ¾ cup) tomato sauce
• 200g (about 1¾ cups) mozzarella, shredded or thinly sliced
• 1 tbsp dried oregano
• 100g (about ¾ cup) green olives, pitted and sliced
• Salt, to taste
• Black pepper, to taste

Before you cook

• Remove the steak from the fridge 20–30 minutes before cooking to bring it closer to room temperature — this helps it cook evenly.
• Using a sharp knife, lightly score both sides of the steak in a crosshatch pattern, making shallow cuts about 1cm apart. This tenderizes the meat and helps it absorb seasoning.
• Season both sides of the steak generously with salt and black pepper.
• Slice the olives if not pre-sliced, and shred the mozzarella if using a block.
• Preheat your grill (charcoal or gas) to medium-high heat, around 200–220°C (400–425°F). Make sure the grates are clean and lightly oiled to prevent sticking.

Steps

1. Place the seasoned steak on the preheated grill. Grill the first side for 6–8 minutes over medium-high heat, with the lid closed if using a gas grill, until grill marks form and the steak is cooked about halfway through — the edges will start to look opaque.
2. Flip the steak using tongs. The grilled side should now be facing up — this is the side you will top.
3. Spoon the tomato sauce evenly over the grilled (top) side of the steak, spreading it to the edges like a pizza.
4. Distribute the shredded or sliced mozzarella evenly over the tomato sauce.
5. Scatter the sliced green olives over the cheese, then sprinkle the dried oregano evenly on top.
6. Close the grill lid and continue cooking for 5–7 minutes, until the cheese is fully melted, bubbly, and beginning to turn golden in spots, and the steak has reached an internal temperature of at least 63°C (145°F) for medium. Use a meat thermometer inserted into the thickest part to check.
7. Carefully transfer the steak to a cutting board and let it rest for 5 minutes — this keeps the juices inside the meat.
8. Slice the steak across the grain into strips about 1.5–2cm wide and serve immediately while hot.