Two of the foods they love in Argentina are beef and pizza. In matambre a la pizza they have found a way to combine these two favorites into one delicious dish.
Fresh Mozzarella Cheese
Pizza toppings of your choice
The trick to grilling flank steak is not making it tough. To overcome that you can just boil your steak in milk and let the enzymes break down the meat. In a pan large enough to hold your steak, bring some milk to a low boil. Be careful or the milk will scorch to the bottom of your pan and it’s a real bitch to get clean. Boil your steak for about 45 minutes. Remove the steak from the milk, rinse it off, pat it dry. This wasn’t included in the original recipe but I found that when you boil the steak it kind of shrinks up so it’s smaller and thicker. So what I like to do is just carefully slice it into two thinner pieces. On a grill that has been preheated to high cook your steak on one side for about 5 minutes. Flip it and reduce heat to medium. Lightly salt and pepper each side as it’s cooking. After flipping, cover your steak in pizza sauce, fresh mozzarella, and your selected toppings. You already have plenty of meat that is going to be your crust so I generally just add some veggies. One of my favorites is sun dried tomatoes, minced garlic, onions, peppers, and some fresh basil. From this point it’s just like cooking any other pizza, close the lid and cook it until the cheese starts to brown up around the edges. Remove from the grill and sprinkle some Parmesan on top. This is a great recipe for when you’re trying to keep the carbs low but still have a craving for some tastey pizza.
The next time I make this I’m thinking of trying something a little different and instead of boiling it in milk I will throw the steak in a crockpot with some marina before grilling it.