Chimichurri & Flank Steak Pizza
I feel like it's been forever since we posted a pizza, not since before we moved to California (unless you count this cauliflower crust one, which was good, but I wouldn't consider it a true pizza).
Dustin had this brilliant idea to use chimichurri as the sauce for a pizza, so we basically turned this favorite burger of ours into an Argentinean-inspired pizza.
Chimichurri (by far the best version we've ever made...loved the addition of lime to the mix) along with manchego cheese, a little bit of burrata, red onion, sliced garlic, and seared flank steak cooked to a juicy medium-rare combine to make a delicious pizza.
Bella is begging to try an exotic cheese!
Chimichurri & Flank Steak Pizza
yields 1 12" pizza
Pizza
- pizza dough
- cornmeal
- chimichurri (recipe below makes enough for the pizza plus leftovers for a sandwich spread, tortilla chip dip, etc.)
- 1/2 lb manchego, shredded
- 1/4 red onion, sliced
- 2 cloves garlic, sliced
- 3/4 lb flank steak, seared and cooked, sliced
- 1/4 cup burrata (optional but makes for a delicious pizza)
- Himalayan salt
- Preheat oven and pizza stone to 500º.
- Roll out the pizza dough to form a 12" circle on a pizza peel or baking sheet. Use cornmeal to prevent sticking.
- Spread a layer of chimichurri on the dough.
- Sprinkle with cheese.
- Top with red onion and garlic.
- Bake pizza f0r 7-9 minutes until the cheese is melted and the crust is golden brown.
- Remove from oven and top with spoonfuls of burrata, salt, and the sliced flank steal.
- Slice and enjoy!
Chimichurri
- 3 large cloves garlic
- 1 1/4 cups cilantro
- 1 1/4 cups Italian parsley
- 1/2 cup basil
- 3/4 cup olive oil
- 1/4 cup white vinegar
- 1 large lime, juiced
- 1 teaspoon hot sauce
- 2 teaspoons cumin
- 1 teaspoon cayenne pepper
- salt, to taste
- pepper, to taste
- Combine all ingredients together in a food processor until smooth.