Black and Blue Beef Steak Pizza
A hearty grilled Strip Steak tops a homemade pizza crust with Monterey Jack, arugula, and blue cheese, finished with shaved Parmesan and a sweet balsamic glaze. Grill the steak to medium-rare, melt the cheese, then pile on greens and drizzle the glaze for a steak-and-cheese pizza done Texas-style.
Cook Time: 2 hrs 30 mins
Servings: 6
Ingredients: 14
Ingredients
Optional toppings
Preparation
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Step 1
In a large bowl, stir together flour, water, yeast, and 2 tsp. salt to make a shaggy dough. Turn out onto a clean, dry surface, dusting with any leftover flour from the bowl. Knead dough vigorously for 5 minutes, and shape into a ball. Arrange in a large, oiled bowl, cover with plastic wrap and a towel, and set aside in a warm spot until doubled in size, 1-1 ½ hours.
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Step 2
Meanwhile, put vinegar into a small saucepan and bring to a boil over MEDIUM-HIGH heat. Reduce heat to MEDIUM and gently boil until reduced to about ½ cup to make a glaze, about 30 minutes. Stir in honey and ½ tsp. white pepper and set aside to let cool.
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Step 3
Preheat oven to 475°F. Uncover bowl and punch down dough to deflate it if using store-bought pizza dough, start the crust here). Transfer to a large sheet tray and evenly stretch out the dough into a roughly 14-inch circle, dimpling the dough all over with your fingertips. Bake until just cooked through, about 10 minutes. Preheat gas or charcoal grill to 400°F. Brush steak with oil and season all over with salt and white pepper to taste. Place steak on oiled grates and grill for approximately 5 minutes on one side, or until moisture starts to pool on the top and beef releases easily from grates with tongs. Flip once, grilling on the other side for approximately 5 minutes or until internal temperature reaches 135°F with meat thermometer inserted into the thickest part of the steak. Temperature will continue to rise to 145°F for medium rare. Transfer steak to a plate and let rest for 5-10 minutes before thinly slicing against the grain (if using store-bought pizza crust, start the crust here). Meanwhile, arrange baked pizza crust on the grill to lightly char on the surface, 1-2 minutes, returning it to the sheet tray when done.
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Step 4
Top pizza crust with Monterrey Jack cheese and bake until melted and bubbly, about 5 minutes. Top with arugula, blue cheese, Parmesan cheese, and red pepper flakes, and drizzle with some of the balsamic glaze (reserving remaining for another use). Cut and serve immediately.
Suggestions
This savory pizza is topped with both grilled and fresh ingredients, and drizzled with a homemade balsamic glaze to add a sweet touch.
In a hurry? For shortcuts, use store-bought pizza dough or pizza crust and skip Step 1 (see alternative instructions below), or store-bought balsamic glaze and skip Step 2.
Nutrition Information
570 Calories
10.2g SAT FAT
30g PROTEIN
3.3 mg IRON
3.3 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving [1/6 of recipe]: 570 Calories; 215.7 Calories from fat; 24 g Total Fat (10.2 g Saturated Fat; 5.3 g Monounsaturated Fat); 79.6 mg Cholesterol; 774.1 mg Sodium; 55.2 g Total Carbohydrate; 0.3 g Dietary Fiber; 29.9 g Protein; 3.3 mg Iron; 243.8 mg Potassium; 0.1 mg Thiamin; 0.1 mg Riboflavin; 6.8 mg Niacin (NE); 0.4 mg Vitamin B6; 1 mcg Vitamin B12; 3.3 mg Zinc; 19.6 mcg Selenium; 65 mg Choline.
This recipe is an excellent source of Protein, Niacin (NE), Vitamin B6, Vitamin B12, Selenium, and Zinc. It is a good source of Riboflavin, Iron, and Choline.
The Essential Ingredients
Strip Steak: Also known as New York Strip, it’s cut from the beef short loin and is known to be very tender and lean with a great beefy flavor. Due to its rich marbling, this is a great cut for grilling or pan-searing.
Olive Oil: A natural oil extracted from olives. It has a rich, fruity flavor. Often used in marinades, cooking, and dressings.
Balsamic Vinegar: A dark vinegar that originated in Italy. Made from grape juice aged in wooden barrels. Sweet tart taste.
Arugula: A leafy green with peppery, slightly bitter flavor. Often used in salads, sandwiches and as a garnish. Adds a spicy kick to dishes.
Blue Cheese: A bold, tangy cheese aged with signature blue or green veins, blue cheese has a very specific taste. It adds a punch to salads, dressings, and sauces. Perfect to top a steak salad.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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What makes Strip Steak the right choice for this pizza?
You’re getting a tender, lean cut with a rich, beefy flavor that stands up perfectly to the bold toppings. Because it’s a high-quality protein, it adds that satisfying, savory element that transforms this from a standard flatbread into a hearty, main-event meal.
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Can I use store-bought ingredients?
You bet. While making your own dough and glaze is a true labor of love, picking up a pre-made crust or a quality balsamic glaze is a hard-working shortcut that still delivers a fantastic meal when the week gets busy.
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Can I swap out the blue cheese?
We know blue cheese has a bold personality! If it’s not for you, try a mild Gorgonzola or even a tangy feta. They’ll still give you that sharp, salty contrast against the sweetness of the balsamic glaze without being quite as pungent.
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So delicious, we loved it! Steak and blue cheese is one of the best flavor combos around in my opinion! And, I loved the shortcut to use a pre-baked crust -- made it very quick and easy.