Matambrito A La Pizza Recipes
MATAMBRITO A LA PIZZA
Provided by Food Network
Categories main-dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat a grill or grill pan to medium-high heat.
- Brush both sides of the steak with the olive oil and season generously with salt and pepper.
- Brush the grill grates with oil. Place the steak on the grill and grill about 4 minutes. Flip the steak, top with the provolone cheese and sliced tomatoes, season with the fresh oregano, salt and pepper and sprinkle on the mozzarella cheese. Cover and grill for an additional 3 to 4 minutes or until the cheese is melted and bubbling.
- Remove from the grill and let rest for 5 minutes before slicing.
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- If using raw, uncooked steak, preheat a grill or grill pan to medium high heat. Lightly oil the grill with olive oil. Brush both sides of the steak with olive oil and season generously with salt and pepper. Place steak on gill and grill about 4 minutes. Flip steak, top with provolone cheese, sliced tomatoes, and season with fresh oregano, salt, pepper. Sprinkle on mozzarella cheese. Cover with inverted, heat-safe dish or bowl and grill for an additional 3-4 minutes or until cheese is melted and bubbling. Remove from grill and let rest for 5 minutes before slicing.
- Microwave: Put steak in microwave safe casserole dish or baking pan. For every 8 ounces of steak, pour 4-5 tablespoons of beef stock over the steak. Cover with plastic wrap and punch holes in plastic film with a fork. On medium power, microwave in 30 second bursts until desired temperature is reached. Melt together 1 tablespoon butter and 1 tablespoon olive oil on stovetop in skillet. Take steak from microwave, shake off excess liquid, and sear in medium-heat skillet, roughly 2-3 minutes per side. On second flip, add tomato, oregano and cheese. Spoon 1 tablespoon of water or beef stock around the topped steak. Cover with metal bowl or inverted, oven safe vessel until cheese is melted. Remove from heat, and serve.
- Oven and stovetop: Preheat oven to 250°F. Put steak on a wire rack on top of a sheet pan. When oven heated, put steak in middle rack. On bottom of rack, below steak, in any oven safe vessel, put 1-2 cups of beef stock and a few pinches of black pepper. Let steak cook (if using a thermometer, look for an internal temperature of 110°F for medium-rare).
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