Grilled Steak & Plum Pizzettes
Four of the tastiest little pizzas you can imagine! Juicy Strip Steaks are paired with grilled plums, crumbled blue cheese, a drizzle of honey and crunchy pistachios!
Cook Time: 30 Minutes
Servings: 4
Ingredients: 9
Ingredients
Preparation
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Step 1
Soak four 8-inch bamboo skewers in water at least 10 minutes; drain. Meanwhile, divide pizza dough into 4 equal pieces; let stand at room temperature 10 minutes. Flatten or roll out each dough piece into 6 to 8-inch round, lightly dusting work surface with flour, if necessary. Set aside. Thread 6 plum wedges onto each skewer; set aside.
Cooking Tip: If dough resists shaping, let rest a few more minutes. Thawed frozen whole wheat or white pizza dough may be substituted for refrigerated pizza dough.
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Step 2
Press pepper evenly onto beef Strip Steaks Boneless. Place steaks in center of grid over medium, ash-covered coals; arrange plum skewers around steaks. Grill steaks, covered, 7 to 10 minutes (over medium heat on preheated gas grill, timings remain the same) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill plums 3 to 6 minutes (gas grill times remain the same) until softened and beginning to brown, turning once. Transfer steaks to carving board; set plums aside. Brush 1 side of dough rounds with half of oil. Place rounds, oiled-side down, on grid over medium, ash-covered coals. Brush second side of rounds with remaining oil. Grill, uncovered, 4 to 6 minutes (gas grill times remain the same) until grill marks appear, turning once.
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Step 3
Meanwhile, carve steaks into 1/4-inch slices; season with salt, as desired. Arrange 6 plum wedges on each crust; drizzle plums with honey. Top evenly with beef; sprinkle with cheese and nuts. Place pizzettes on grid and grill, covered, 5 to 7 minutes (over medium heat on preheated gas grill, covered, 2 to 4 minutes) until cheese starts to melt.
Nutrition Information
563 Calories
6g SAT FAT
38g PROTEIN
4.8 mg IRON
5.2 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 563 Calories; 180 Calories from fat; 20g Total Fat (6 g Saturated Fat; 7 g Monounsaturated Fat;) 69 mg Cholesterol; 801 mg Sodium; 63 g Total Carbohydrate; 8.9 g Dietary Fiber; 38 g Protein; 4.8 mg Iron; 7.4 mg NE Niacin; 0.6 mg Vitamin B6; 1.6 mcg Vitamin B12; 5.2 mg Zinc; 31.7 mcg Selenium.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.
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.
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