Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.75 lb beef flank steak
- 1.5 tsp kosher salt, 0.5 tsp black pepper
- 2 tbsp olive oil + 1 tbsp for sauce + 1 tbsp for grill
- 3 garlic cloves (2 for marinade, 1 for sauce)
- 2 tbsp lemon juice, 1 tsp lemon zest
- 1.5 tsp dried oregano, divided
- 1 cup tomato passata (or crushed tomatoes)
- 8 oz low-moisture mozzarella, shredded
- 1 red bell pepper, thinly sliced
- 1/2 tsp sugar (optional), pinch red pepper flakes (optional)
- Chopped parsley or basil, for garnish
Do This
- 1. Trim steak; lightly score the surface and pat dry.
- 2. Whisk marinade (oil, 2 garlic cloves, lemon, 1 tsp oregano, salt, pepper); coat steak; marinate 30 minutes.
- 3. Simmer sauce 8–10 minutes: oil, 1 garlic clove, passata, 1/2 tsp oregano, salt, sugar.
- 4. Preheat grill to 450–500°F; clean and oil grates.
- 5. Grill steak 4–5 minutes first side; flip and cook 2 minutes.
- 6. Spread sauce, add mozzarella and peppers; close lid and cook 4–6 minutes until cheese bubbles and steak hits 130–135°F.
- 7. Rest 5 minutes; sprinkle oregano and herbs; slice across the grain and serve.
Why You’ll Love This Recipe
- A meaty “crust” that’s smoky and tender, inspired by classic Argentine asado.
- Big pizza flavors—garlicky tomato, bubbling mozzarella, oregano, and sweet peppers—without dough.
- Weeknight-friendly: simple marinade, quick sauce, and fast grill time.
- Flexible cooking methods: grill, grill pan, or broiler.
Grocery List
- Produce: Red bell pepper, garlic, lemon, fresh parsley or basil (optional)
- Dairy: Low-moisture mozzarella
- Pantry: Beef flank steak, tomato passata (or crushed tomatoes), olive oil, dried oregano, kosher salt, black pepper, sugar (optional), red pepper flakes (optional)
Full Ingredients
Steak and Marinade
- 1 beef flank steak (about 1.75 lb)
- 1.5 tsp kosher salt
- 0.5 tsp freshly ground black pepper
- 2 tbsp olive oil
- 2 garlic cloves, finely grated or minced
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp dried oregano
- Pinch red pepper flakes (optional)
Quick Tomato Sauce
- 1 tbsp olive oil
- 1 garlic clove, thinly sliced
- 1 cup tomato passata (or crushed tomatoes)
- 1/2 tsp kosher salt
- 1/2 tsp dried oregano
- 1/2 tsp sugar (optional, balances acidity)
- Black pepper, to taste
Toppings and Finish
- 8 oz low-moisture mozzarella, shredded
- 1 red bell pepper, seeded and very thinly sliced
- 1/2 tsp dried oregano, for sprinkling
- 1 tbsp olive oil, for oiling grill grates
- Chopped fresh parsley or basil, for garnish
Step-by-Step Instructions
Step 1: Prep and score the steak
Pat the flank steak dry. Trim any silverskin. Lightly score the surface on both sides in a crosshatch pattern (about 1/8 inch deep) to help the marinade penetrate and to keep the steak flat on the grill. Season all over with 1.5 tsp kosher salt and 0.5 tsp black pepper.
Step 2: Marinate for flavor and tenderness
Whisk 2 tbsp olive oil, 2 minced garlic cloves, 2 tbsp lemon juice, 1 tsp lemon zest, 1 tsp dried oregano, and a pinch of red pepper flakes (optional). Rub over the steak, making sure it gets into the scored cuts. Marinate 30 minutes at room temperature, or up to 12 hours in the refrigerator. If marinating longer than 30 minutes, remove from the fridge 30 minutes before grilling to take off the chill.
Step 3: Make the quick tomato sauce
In a small saucepan, warm 1 tbsp olive oil over medium heat. Add the sliced garlic and cook 30–45 seconds until fragrant but not browned. Stir in passata, 1/2 tsp salt, 1/2 tsp dried oregano, sugar (if using), and a few grinds of black pepper. Simmer gently, stirring occasionally, until slightly thickened, 8–10 minutes. Keep warm.
Step 4: Preheat and prep the grill
Preheat a grill to 450–500°F (medium-high). Clean the grates well, then oil them using tongs and a folded paper towel dipped in 1 tbsp olive oil. For charcoal, build a two-zone fire so you have a hot side for searing and a cooler side for finishing.
Step 5: Sear the steak
Shake off excess marinade. Grill the steak over direct heat, 4–5 minutes on the first side until well marked. Flip and grill 2 minutes on the second side to begin rendering. If flare-ups occur, move to the cooler zone. Target an internal temp of about 110–115°F before topping for the best final texture.
Step 6: Add sauce and cheese; finish until bubbling
Move the steak to medium heat or the cooler zone. Spread an even layer of the warm tomato sauce over the top, then scatter the shredded mozzarella and the thinly sliced red bell pepper. Close the lid and cook until the cheese is fully melted and bubbling and the steak reaches 130–135°F for medium-rare (or 135–140°F for medium), about 4–6 minutes. If using a grill pan or broiler: after searing both sides on the stovetop, top and broil 3–5 minutes with the rack 6 inches from the element.
Step 7: Rest, garnish, and slice
Transfer to a board and rest 5–8 minutes so the juices redistribute. Sprinkle with 1/2 tsp dried oregano and chopped parsley or basil. Slice across the grain into wide strips or square “pizza” pieces. Serve hot.
Pro Tips
- Score lightly and slice across the grain for the most tender bite.
- Use low-moisture mozzarella so your toppings melt bubbly without watering out the sauce.
- Keep toppings light; too much weight insulates the steak and can overcook the exterior while the cheese melts.
- Two-zone grilling = control: sear hot, finish gently to hit your target internal temperature.
- An instant-read thermometer prevents overcooking; pull at 130–135°F for juicy medium-rare.
Variations
- Napolitana-style: Add thin slices of deli ham and fresh tomato rounds under the mozzarella; finish with extra oregano.
- Fugazzeta-inspired: Swap peppers for sweet caramelized onions and add 2 oz sliced provolone with the mozzarella.
- Spicy: Use roasted jalapeños or Calabrian chiles in place of bell pepper and finish with a drizzle of chili oil.
Storage & Make-Ahead
Marinate the steak up to 12 hours in advance. The tomato sauce can be made 3 days ahead and refrigerated, or frozen up to 1 month; rewarm before using. Leftovers keep 3–4 days in the refrigerator. Reheat gently in a 300°F oven or covered skillet until warmed through (avoid microwaving too long to keep the steak tender). Sliced leftovers are excellent in sandwiches or atop salads.
Nutrition (per serving)
Approx. 670 calories; 52 g protein; 39 g fat; 8 g carbohydrates; 1 g fiber; 1,000 mg sodium. Values are estimates and will vary with exact ingredients and doneness.
