Dinner · 150 min · argentinian

Matambre a la Pizza

Flank steak does the heavy lifting here, with milk rounding it out. An Argentinian dinner that takes 150 minutes, start to finish. The macros do the talking: 69g protein, 14g carbs, and 34g fat in every 656-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2.5 lb Flank steak
• 4 cups Milk
• 1 cup Tomato sauce
• 12 oz Mozzarella
• 1 tsp Oregano
• 4 cloves Garlic

Steps

1. Simmer the matambre in milk with garlic and bay 90 minutes until completely tender — the milk tames the cut's chew.
2. Drain, pat dry, and season; sear hard on the grill or in a cast-iron pan for a crust.
3. Spread with tomato sauce, blanket with mozzarella, and cover on the grill (or broil) until the cheese bubbles and spots.
4. Dust with oregano, rest 5 minutes, and slice — pizza night, asado soul.
5. Any leftover matambre slices reheat beautifully under the broiler with a fresh sprinkle of mozzarella.

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