You may think that you’ve had meat lover’s pizza before, but I’m here to tell you that you haven’t really had meat lover’s pizza until you’ve tried this Matambre A La Pizza.
This dish is an Italian-influenced Argentinian entree that’s made up of a “crust” of grilled flank steak that’s topped with sauce, cheese, and toppings…just like a traditional pizza!
Here, I’ve included three variations on Matambre A La Pizza: traditional, Alfredo, and pesto. And they’re all delicious!
Cook Your Steak for Matambre A La Pizza
Matambre A La Pizza always starts with a tender and juicy slab of flank steak. First, lather your three flank steaks generously with canola oil to add moisture and help the seasonings stick. Next, season each steak thoroughly with kosher salt, black pepper, and garlic powder. Don’t be shy. A good steak is what really makes this recipe! Set the steaks aside to allow the seasonings to really soak into the meat, and then get ready for grilling.
To grill your Matambre A La Pizza, preheat the grill to medium-high heat for direct grilling. Place your flank steaks onto the grill and cook for 8-10 minutes on one side or until that side is slightly charred. Flip the steaks over, and begin assembling the pizza!
So, you can choose between traditional, Alfredo, or pesto Matambre A La Pizza. Or don’t choose at all and make one of each, because they’re all just that good! First, add the sauces of your choice. Next, sprinkle on the cheese. Last, layer on whatever toppings your heart desires.
Cover the flank steaks and continue cooking until the internal temperature is 130-135ºF. Then, pull the Matambre A La Pizza off the grill and allow it to rest for 10-12 minutes to give the juices and flavor time to redistribute throughout the meat. The juicier the steak, the better the pizza.
Now, you can eat! Slice into your steaks, sprinkle on parmesan cheese, and dig in!
Traditional Matambre A La Pizza
So, our first variation on Matambre A La Pizza has all of your favorite traditional pizza flavors. Start with marinara sauce, then layer that with fresh mozzarella cheese. And yes, I highly recommend the mozzarella cheese from a ball. It’s rich flavor and creamy texture is unmatched by pre-shredded mozzarella. Trust me on this one.
Finish the pizza off with with fresh basil leaves and a sprinkle of red chili flakes, because who doesn’t love some added spice?!
Matambre A La Alfredo Pizza
Our second Matambre A La Pizza variation is less classic, but just as delicious. First, top the flank steak with a generous layer of Alfredo sauce, then top that off with fresh slices of mozzarella.
Next, add your toppings. I used cooked and crumbled bacon, thinly sliced red onions, halved cherry tomatoes, and a drizzle of buffalo sauce.
This variation is rich, creamy, cheesy, and a little bit spicy!
Matambre A La Pesto Pizza
The third and final variation is our simplest, but it is just as delicious and flavorful as the other two. Start by spooning the flank steak with a generous layer of green pesto. Next, layer on fresh mozzarella cheese, then top that off with slices of prosciutto.
And that’s it!
Matambre a la Pizza
- 3 Whole Flank Steaks
- 2.5 tbsp Kosher Salt
- 2.5 tbsp Black Pepper
- 2 tbsp Garlic Powder
- 2 tbsp Canola Oil
- ½ cup Marinara Sauce
- 3 slices Mozzarella Cheese from a ball
- 4-5 Fresh Basil Leaves
- 1 tsp Red Chili Flakes
- ½ cup Alfredo Sauce
- ⅓ cup Mozzarella Cheese
- 2 tbsp Cooked Bacon
- 2 tbsp Red Onions thinly sliced
- 1 tbsp Buffalo Sauce
- 4-5 Cherry Tomatoes halved
- ⅓ cup Green Pesto
- ⅓ cup Mozzarella Cheese
- 2-3 Prosciutto Slices
- Begin by lathering your flank steaks with oil and then thoroughly seasoning with salt, pepper and garlic powder. Set these aside until ready to use.
- Preheat a grill to medium high heat (around 350F) for direct grilling.
- Add your flank steaks to the grill and cook for 8-10 minutes on the first side. Once that first side is charred and well cooked, flip the steaks over and begin adding the pizza toppings. Top each one of your steaks first with the base sauce (marinara, alfredo or pesto). Next, add the cheese followed by the other ingredients. Cover the flank steaks and cook until they reach 130-135F internal (around 8-10 minutes after flip). Once the cheese has melted and everything is ready, pull the steaks off to rest for 10-12 minutes.
- Slice into your steaks, top with parmesan cheese and enjoy!
Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek’s fire cooking journey. He’s a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he’s cooking up, it’s guaranteed to be so freakin’ delicious!