Easy Argentine Matambre a la Pizza Recipe: Stuffed Flank Steak for Dinner
Easy Argentine Matambre a la Pizza Recipe: Stuffed Flank Steak for Dinner
Ingredients
- 2 pounds flank steak about 1 inch thick (900 g)
- 1 teaspoon kosher salt 6 g
- 1/2 teaspoon ground black pepper 1 g
- 1 teaspoon dried oregano 1 g
- 1/2 teaspoon garlic powder 1.5 g
- 3/4 cup prepared tomato sauce or pizza sauce 180 ml
- 4 ounces thinly sliced deli ham 115 g
- 1 1/2 cups shredded low-moisture mozzarella cheese divided (6 ounces/170 g)
- 1/2 cup drained and sliced roasted red peppers 75 g
- 1 tablespoon olive oil 15 ml
- 2 tablespoons chopped fresh parsley optional, for serving (8 g)
Instructions
- Heat the oven to 375°F (190°C). Place the flank steak on a cutting board and pat it dry. If it is thicker than about 1/2 inch (1.25 cm), carefully butterfly it by slicing horizontally through the thickest part, stopping before cutting all the way through. Open it like a book. Cover with plastic wrap and gently pound to an even 1/2-inch thickness.
- Season both sides of the steak with the salt, pepper, oregano, and garlic powder. Position the steak with a long side facing you.
- Spread the tomato sauce over the steak, leaving a 1-inch (2.5 cm) border around all edges. Arrange the ham over the sauce, then scatter 1 cup (113 g) of the mozzarella and the roasted red peppers on top.
- Starting from the long side closest to you, roll the steak tightly into a log. Tuck in loose filling as you roll. Tie the roll crosswise with kitchen twine at 1 1/2-inch (4 cm) intervals, using 4 to 5 pieces of twine.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the steak roll for 2 to 3 minutes per side, turning carefully with tongs, until browned all around.
- Transfer the skillet to the oven. Roast for 25 to 35 minutes, until an instant-read thermometer inserted into the center of the meat reaches at least 145°F (63°C). Sprinkle the remaining 1/2 cup (57 g) mozzarella over the top during the final 5 minutes of roasting.
- Move the steak roll to a cutting board and rest it for 10 minutes. Remove and discard the twine. Slice into 1-inch (2.5 cm) rounds, sprinkle with parsley if desired, and serve warm.
This easy argentine matambre a la pizza recipe turns a simple flank steak into a colorful, cheese-filled dinner that feels special without demanding complicated techniques. Inspired by Argentina’s beloved pizza-style matambre, this approachable version uses a rolled steak filled with tomato sauce, melty mozzarella, ham, and roasted peppers. Once sliced, it reveals attractive spirals that make an ordinary family meal feel like an occasion.
Matambre is traditionally a thin cut of beef, but flank steak is a practical and widely available choice in United States grocery stores. The key is creating an even thickness before filling and rolling, which helps the meat cook evenly and makes every slice easier to serve. The result is savory, comforting, and distinctly different from the empanadas and chimichurri dishes many people first associate with Argentine food.
Why You’ll Love This Easy Argentine Matambre a la Pizza Recipe
It delivers several familiar pizza-night flavors in a hearty steak dinner. The tomato sauce brings brightness, the mozzarella adds a creamy pull, and the roasted peppers contribute a mild sweetness that balances the beef. Thin deli ham is optional in the broad sense that you can swap it, but it adds the salty, savory note that makes the filling especially satisfying.
For beginner cooks, the process is manageable because it follows a clear sequence: flatten the steak, add the filling, roll it up, tie it, brown it, and finish it in the oven. Kitchen twine is helpful rather than fancy; it simply holds the roll together while it cooks. Ask the butcher to butterfly the flank steak if you would rather skip that first knife task. A large oven-safe skillet makes the transition from stovetop to oven especially convenient.
This is also a useful dinner when you want something that looks impressive but relies on familiar supermarket ingredients. Slice the rested roll into thick rounds and serve it with a green salad, rice, roasted potatoes, or crusty bread. For an Argentine-inspired vegetable side, try these chimichurri grilled vegetables; their bright herb flavor pairs well with the rich cheese and beef.
Helpful Tips for a Neat, Tender Steak Roll
Even thickness matters more than exact measurements. A thick section of flank steak can remain underdone while a thinner section becomes dry, so gently pound the butterflied meat into an even layer. Work on a sturdy cutting board, cover the steak with plastic wrap, and use the flat side of a meat mallet or a heavy skillet. There is no need to pound aggressively.
Keep the filling modest and leave a border around the edges. Overfilling makes the roll difficult to tie and encourages the sauce and cheese to spill out. Starting from the long edge produces a shorter, wider roll with attractive pinwheel slices. If a little cheese escapes during roasting, do not worry—it will still be delicious, and the browned edges add flavor.
An instant-read thermometer is the easiest way to take the guesswork out of this easy argentine matambre a la pizza recipe. Check the center of the rolled meat rather than the cheese-heavy outer edge. Resting the roast before removing the twine and slicing is equally important: it gives the juices time to settle and makes cleaner portions.
Easy Variations for Family Dinner
Adapt the filling to your family’s preferences while keeping the overall pizza-style idea. Use provolone for a sharper flavor, add well-drained sliced olives for a briny note, or replace the roasted red peppers with sautéed bell peppers. For a slightly spicy version, add a small amount of drained pepperoncini. Make sure any added vegetables are cooked or well drained, since excess moisture can make the filling watery.
For a simpler meat-and-cheese dinner, omit the ham and use a little extra mozzarella. You can also serve a spoonful of warm tomato sauce alongside the sliced steak rather than putting more sauce inside. If you enjoy exploring Latin American beef dinners, this Peruvian lomo saltado beef stir-fry is another flavorful option for a future weeknight meal.
Storage and Reheating
Let leftovers cool briefly, then refrigerate them in a shallow covered container within two hours. They keep well for three to four days. For the best texture, reheat slices gently in a covered skillet over low heat or in a covered baking dish at a moderate oven temperature. Add a small spoonful of tomato sauce to the pan or dish to prevent the beef from drying out. Microwaving works in a pinch, but use short intervals and cover the plate.
Food Safety Notes
Because this dish is rolled and stuffed, use a thermometer instead of relying on color alone. Cook the center of the beef to at least 145°F, then allow it to rest for at least three minutes. Keep raw-beef tools separate from ready-to-eat ingredients, wash hands after handling the steak, and refrigerate leftovers promptly.
Frequently Asked Questions
Is this the same as traditional Argentine matambre?
Traditional matambre a la pizza is often prepared as a thin, open piece of beef topped in a pizza-like style. This easy argentine matambre a la pizza recipe is a practical stuffed, rolled interpretation that uses readily available flank steak while keeping the classic tomato, cheese, and pepper flavor direction.
Can I prepare it in advance?
Yes. Assemble and tie the steak roll up to 12 hours ahead, cover it, and refrigerate it. Brown and roast it close to serving time for the best texture. This makes it a useful choice for a relaxed weekend dinner or when guests are coming.
What can I serve after this rich dinner?
A crisp salad is a fresh finish, or you can keep the Argentine theme going with easy Argentine beef empanadas on another day. For this meal itself, a light fruit dessert or simple berries offers a welcome contrast to the savory steak and melted cheese.
