I’m continuing PIZZA WEEK with a very tasty offering I’ve adapted from one of Ree’s recipes (from her second book). She has several pizza recipes in this book, but the Steakhouse Pizza was the one that jumped out at me the most. My family and I are steakhouse kind of people. It’s pretty tough to beat a good, leisurely meal at a nice steakhouse. And it seemed like that was our go-to for special occasions.
Something about the steakhouse atmosphere is so fancy, yet warm and inviting. The steaks are the main attraction, of course, but I know of no one who doesn’t also dine at steakhouses for the sides. The potatoes, ohhhhh the potatoes. Not to mention, salads always taste better from a steakhouse, don’t they?
So here is quintessential steakhouse in pizza form. The crust stands in as the starch you would normally get from the potato, and this pizza is COVERED in medium-rare, tender, luscious steak slices. There’s balsamic vinegar and tomato sauce as a nod to those tomato salads with balsamic vinaigrette, and then just before serving, you drizzle on some Worcestershire sauce. Oh, it’s just heaven. Even just writing this is making my stomach growl, and is making me wonder when Matt and I are going to be visiting Ruths Chris’ Steakhouse again!
2 (1 lb.) balls of pizza dough
1 ½ to 2 lbs. skirt steak or flank steak
Kosher salt and black pepper to taste
1 large red onion, peeled and sliced into ½-inch thick rings
3 tbs balsamic vinegar
1 tbs olive oil, plus more for the grill
2 cups good-quality marinara sauce, store-bought or homemade
1 ½ lbs. fresh mozzarella, thinly sliced
Worcestershire sauce, for drizzling
Shaved Pecorino Romano cheese, for finishing
Let the pizza dough balls come up to room temperature; this takes about 30 minutes. Preheat your indoor or outdoor grill to medium-high heat. Brush with oil if using an outdoor grill.
Season the steak with salt and pepper. Set aside.
Drizzle the onion slices with 1 tbs balsamic vinegar, then with olive oil. Sprinkle both sides with salt and pepper.
Add the remaining 2 tbs balsamic vinegar to the marinara sauce. Stir to combine.
Preheat your oven to 425 F. Set a rack in the center of the oven.
Once your grill is good and hot, if you’re using an indoor grill, drizzle the side where the steak will cook with olive oil. Place the steak on one half of the grill, and carefully place the onion slices on the other part of the grill. Cook the onions about 8-10 minutes, flipping once with a metal spatula, or until they have nice grill marks and are cooked through.
Grill the steak to medium-rare, about 7 minutes total, flipping once. Remove the onions to a cutting board and roughly chop. Remove the steak to a rimmed cutting board and let rest at least 5 minutes. When the steak has rested, thinly slice it against the grain with a very sharp knife. Try to slice it on an angle top to bottom as you’ll get thinner slices that way.
While the steak and onions are grilling, work on the pizza itself. Shape the 2 balls of dough into circles or rectangles and place on 2 greased baking sheets or pizza sheets. Parbake them for 6 minutes.
Remove from the oven and spread 1 cup of the marinara sauce on each pizza crust, leaving a 1-inch border all around. Divide the mozzarella slices between the 2 crusts, lining them in a single layer to cover as much of the sauce as possible. Return the pizzas to the oven for another 10-12 minutes, until the edges of the crusts are golden and the cheese is melted.
Let the pizzas rest about 5 minutes, then top each with half the onions and half the steak slices. Drizzle a little Worcestershire sauce over the steak on both pizzas, then sprinkle the romano shavings on each. Cut into slices and serve.
Oh, and P.S. – I had some steak sauce drizzled onto the hot pizza for a slice of my leftovers, and may I just say: YUM!!! Just FYI.