Flank steak is tenderized in milk and topped with a spicy tomato sauce and melted mozzarella in this Italian-influenced Argentine dish, which first appeared in our October 2013 issue with the article Lunch at Your Leisure.
- 1 1⁄2 lb. flank steak, sliced in half horizontally and pounded into two 1/4″-thick steaks
- Kosher salt and freshly ground black pepper, to taste
- 5 cups milk
- 1⁄4 cup olive oil, plus more for greasing and drizzling
- 1 clove garlic, finely chopped
- 1 small yellow onion, finely chopped
- 1 (28-oz.) can whole peeled tomatoes in juice, crushed
- 1 1⁄2 tsp. crushed red chile flakes
- 1 1⁄2 tsp. finely chopped oregano
- 1 tsp. sugar
- 3 tbsp. finely chopped parsley, plus more for garnish
- 8 oz. shredded mozzarella
- Place steaks in a 9″ x 13″ baking dish, season with salt and pepper, and cover with milk. Cover with plastic wrap and refrigerate for 2 hours, turning steaks once halfway through. Drain steaks, discarding milk, and rinse thoroughly; pat dry with paper towels.
- Heat oil in a 4-qt. saucepan over medium-high heat. Add garlic and onion; cook, stirring occasionally, until golden, 8–10 minutes. Stir in tomatoes, chile flakes, oregano, sugar, salt, and pepper; bring to a boil. Cook, stirring occasionally, until sauce is thick, 20–25 minutes; stir in parsley and keep warm.
- Heat oven to 425°. Season steaks with salt and pepper and place side by side on a greased baking sheet. Spread about 1 cup sauce on each steak. Top with cheese and drizzle with oil. Bake until cheese is melted and steaks are cooked to desired doneness, about 5–6 minutes for medium rare. Rest steaks 10 minutes and slice against the grain to serve; garnish with parsley.