Matambre a la Pizza

Ingredients

• 1000 gbeef flank steak (matambre), a thin, flat cut; tenderised by scoring
• 200 gtomato sauce (passata)
• 200 gmozzarella, sliced or shredded
• 1 tbspdried oregano
• 100 ggreen olives, pitted
• salt, to taste
• black pepper, to taste

Method

1. 2

   Heat a grill to high. Place the steak on the grill and cook until half done — the bottom half of the steak should be cooked but the top still raw.

2. 3

   Remove from the grill briefly. Spread the tomato sauce evenly over the cooked top surface. Lay on the mozzarella, sprinkle over the oregano and scatter the olives.

3. 4

   Return to the grill. Close the lid (or tent with foil) and cook until the cheese is fully melted and bubbling and the steak is cooked to your liking.

4. 1

   Lightly score the flank steak on both sides in a crosshatch pattern. Season generously with salt and pepper.

5. 5

   Slice across the grain into strips and serve hot.