Argentinian · intermediate
Argentinian Skillet Matambre A La Pizza With Mozzarella And Tomato
Tenderized flank steak seared crisp and topped with seasoned tomato sauce, melted mozzarella, and green olives in classic Buenos Aires tavern style.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Pat flank steak dry with paper towels and season both sides evenly with salt.
- 02
Warm 1 tablespoon of olive oil in a large oven-safe skillet over high heat until shimmering.
- 03
Sear the steak for 3 to 4 minutes per side until deeply browned, then remove skillet from heat.
- 04
In a separate small pan, heat remaining oil and minced garlic for 1 minute until fragrant.
- 05
Stir crushed tomatoes and dried oregano into the garlic oil and simmer for 5 minutes until thickened.
- 06
Spread tomato sauce evenly over the steak in the skillet, top with mozzarella and olives, then broil on high for 3 minutes until cheese melts and bubbles.
A LITTLE KITCHEN KNOW-HOW
Pan-Searing and Broiling Assembly
High-heat surface searing followed by top-heat broiling to quickly melt cheese toppings over thin cuts of meat.
Notes from the kitchen
- Pound flank steak across the grain with a meat mallet to ensure maximum tenderness.
- Ensure skillet is extremely hot before searing to get a rich crust without overcooking the interior.
- Original home-cooking adaptation inspired by Argentinian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.