Steak on your pizza? Oh Yea! Grilled Steak & Blue Cheese Pizza
Remarkably, pizza’s popularity in the United States didn’t surge until the 20th century. Italian immigrants, carrying their culinary heritage, introduced pizza to Americans, swiftly making it a beloved dish.
The evolution of pizza unfolded gradually, taking on diverse forms over time. The 1980s and 1990s witnessed the rise of gourmet pizza, a trend where chefs embraced experimentation with innovative toppings and flavors.
However, the game-changer was the introduction of Gorgonzola cheese and balsamic reduction. Gorgonzola, a cow’s milk blue cheese, contributes a distinctive pungency and creamy texture to the pizza.
 Enter the balsamic reduction—a luscious concoction achieved by simmering balsamic vinegar to a thick, syrupy consistency. This addition imparts a delightful blend of sweet and tangy flavors, catapulting the pizza into a realm of unparalleled taste.
To sum up: It’s damn good!
Why Grilled Steak & Blue Cheese Pizza Works:Â
The success of this pizza lies in the thoughtful combination of key ingredients that create a symphony of flavors and textures:
- Grilled Steak Brilliance: The grilled steak adds a robust, smoky flavor and a hearty protein element to the pizza, elevating it beyond the ordinary.
- Gorgonzola Grandeur: The Gorgonzola brings a creamy, tangy, and slightly pungent character that perfectly complements the savory steak, creating a delightful contrast.
- Crispy Crust Elegance: The pizza crust, grilled to perfection, offers a satisfying crunch that balances the richness of the toppings.
Grilled Steak & Blue Cheese Pizza Tips and Tricks:Â
Now, let’s delve into some tips and tricks to ensure your Grilled Steak & Gorgonzola Pizza reaches culinary perfection:
- First, Prep the Steak: Marinate the steak beforehand with your favorite blend of spices or a simple salt and pepper rub. Allow it to marinate for at least 30 minutes to infuse maximum flavor.
- Second, Mindful Gorgonzola Placement: Add the Gorgonzola towards the end of grilling to prevent excessive melting. This ensures the cheese maintains its distinct texture and doesn’t overpower the other ingredients.
- Third, Quality Pizza Dough: Buy some pizza dough from your local pizzeria, most will gladly it to you for a dollar or 2. Or make your own for an authentic, restaurant-quality crust.Â
Grilled Steak & Blue Cheese Pizza with A Balsamic Glaze
Equipment
Ingredients
- 10 oz. Steak New York strip
- 2 Tbsp Olive oil
- Flat Bread or Pizza
- Flour and cornmeal if available, for work surface
- Olive oil for brushing crust
- 1/2 cup shredded Fontina cheese
- 1/2 cup shaved Parmesan cheese
- 1/2 cup Gorgonzola I used closer to 3/4, but I love bleu cheese
- Handful of arugula
Instructions
- To use a marinade, combine the ingredients and soak the steak in it in the refrigerator in the morning. (See the notes below for the marinade recipe.)
- Set the oven temperature to 425 degrees and let it preheat.
- Follow these steps to make the balsamic glaze:- In a small pan, bring balsamic vinegar to a boil over high heat.- Lower the heat to medium and simmer the vinegar until it is reduced by half.- Add 1 Tbsp honey and 1/4 tsp pepper and stir well. (Alternatively, you can use a ready-made balsamic glaze from a bottle.)
- In a sauté pan over medium-high heat, heat 2 Tbsp of olive oil. Cook the steak for 5 minutes per side for a medium-rare doneness. Take it off the heat, cover it loosely with foil, and let it rest while you prepare the pizza.
- On a floured work surface, roll out the pizza dough to a thin crust. You can also sprinkle some cornmeal on the dough if you have it. Alternatively, you can use a ready-made pizza crust from the store.
- Brush the crust with olive oil and place it on a cookie sheet or a pizza stone. Bake it in the oven until it is lightly golden, for about 10 minutes.
- Take the crust out of the oven and scatter Fontina and Parmesan over it. Drop big pieces of Gorgonzola on top, using about half of the cheese. Put it back in the oven and bake until the crust turns golden and the cheese melts. While it is baking, cut the steak into slices.
- Take the pizza out of the oven and top it with sliced steak, the rest of the Gorgonzola cheese, and arugula (also known as rocket). Pour some balsamic glaze over it and enjoy it without any worries.
Notes
 Ingredients
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 2 Tbsp Worcestershire sauce
- ¼ cup soy sauce
- 2 teaspoons Dijon mustard
- 2 teaspoons minced garlic
- Salt and pepper to taste Directions
- In a small bowl, whisk together olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic. Season with salt and pepper.
- Cover the steak with the marinade and refrigerate overnight or for 4-6 hours before making the pizza.
Nutrition
Grilled Steak & Blue Cheese Pizza Pairs well with:
