Imagine a dish that combines the hearty richness of a perfectly cooked steak with the irresistible flavors of a classic pizza - welcome to Matambre a la Pizza! This mouthwatering Argentinian delicacy is about to revolutionize your dinner routine, transforming an ordinary flank steak into a spectacular rolled masterpiece that will have your taste buds dancing and your dinner guests begging for seconds. Get ready to embark on a culinary adventure that brings together the best of Argentine grilling traditions and pizza-inspired creativity!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Argentinian
Serves: 4 servings
Ingredients
- 1 flank steak
- 1 cup tomato sauce
- 1 cup mozzarella cheese, shredded
- 1 onion, sliced
- 1 bell pepper, sliced
- 1 tablespoon oregano
- Salt and pepper to taste
Instructions
- Remove the flank steak from the refrigerator and let it sit at room temperature for about 30 minutes to ensure even cooking.
- Butterfly the flank steak by carefully slicing it horizontally, creating a thin, even surface that can be opened like a book. Use a sharp knife and work slowly to maintain an even thickness.
- Season both sides of the butterflied steak generously with salt, pepper, and half of the oregano. Use your hands to massage the seasonings into the meat.
- Preheat the oven to 375°F (190°C).
- Spread the sliced onions and bell peppers evenly across the opened steak, leaving a small border around the edges.
- Pour the tomato sauce over the vegetables, ensuring an even distribution.
- Sprinkle the shredded mozzarella cheese over the tomato sauce and vegetables.
- Carefully roll the steak tightly from one end to the other, ensuring the filling stays inside. Secure the roll with kitchen twine or toothpicks to prevent unraveling.
- Heat a large skillet or grill pan over medium-high heat. Sear the rolled steak on all sides to create a golden-brown crust, about 2-3 minutes per side.
- Transfer the seared steak to a baking dish and place in the preheated oven.
- Bake for approximately 45-50 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
- Remove from the oven and let the meat rest for 10-15 minutes. This allows the juices to redistribute, ensuring a moist and tender result.
- Remove the kitchen twine or toothpicks, slice the matambre into thick rounds, and serve hot.
- Garnish with the remaining oregano and serve with a side salad or roasted vegetables.
Tips
- Temperature is Key: Always let your steak come to room temperature before cooking to ensure even heat distribution and a perfectly cooked result.
- Butterflying Technique: Take your time when butterflying the steak. Use a sharp knife and work slowly to create an even thickness, which is crucial for perfect rolling.
- Seasoning Matters: Don't be shy with your seasonings! Massage the salt, pepper, and oregano into the meat to maximize flavor penetration.
- Tight Rolling is Essential: When rolling the steak, make sure to roll tightly and secure well with kitchen twine or toothpicks to prevent the filling from escaping.
- Resting is Crucial: Always let the meat rest after cooking. This allows the juices to redistribute, ensuring a moist and tender final dish.
- Internal Temperature Check: Use a meat thermometer to achieve your desired doneness. 135°F is perfect for medium-rare.
- Presentation Tip: Slice the matambre into thick, beautiful rounds to showcase the stunning spiral of filling and meat.
Nutrition Facts
Calories: 288kcal
Carbohydrates: 10g
Protein: 25g
Fat: 17g
Saturated Fat: 8g
Cholesterol: 70mg
