Thai Peanut Naan Bread Pizza
Thai Peanut Naan Bread Pizza, a Texas Favorites beef recipe, ready in 300 minutes, serves 8.
Recipe Courtesy Of:
Cook Time: 5 hrs
Servings: 8
Ingredients: 14
Ingredients
Preparation
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Step 1
In a small bowl, combine red onion with lime juice, vinegar, and 1 tsp of kosher salt. Mix well. Refrigerate for at least 4 hours. (Tip: Onions can be made in advance and stored for several weeks.) If you do not have time for this step, use regular sliced onion.
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Step 2
Preheat oven to 425°F. In a small bowl, mix kosher salt and black pepper. Coat steaks on both sides with olive oil, then generously apply seasoning mixture.
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Step 3
Preheat a cast-iron skillet, flat-top griddle, or sauté pan over HIGH heat. Once hot, melt 1 Tbsp. of butter and add the steak. Sear thoroughly on the first side, then flip and add the remaining 1 Tbsp. butter. Sear all sides and edges until browned. Transfer the skillet to a 400°F oven. Cook until the internal temperature reaches 125°F. Let steak rest at least 15 minutes. Temperature will continue to rise to 145° for medium rare. Lightly salt both sides during rest to help retain juices. Once rested, slice steak thinly across the grain into bite-sized pieces.
Cooking Tip: Note: Steak will be baked again during pizza assembly, so aim for slightly undercooked.
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Step 4
Place naan bread on large sheet pans. Spread 2 Tbsp. of Thai Peanut Sauce evenly on each naan. Top with sliced steak. Add ¼ cup shredded mozzarella per naan, evenly distributed.
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Step 5
Bake for 5-6 minutes, or until cheese is melted and naan edges are golden and crisp.
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Step 6
Garnish with pickled red onions, chopped dill, and diced jalapeños as desired. Drizzle with additional Thai Peanut Sauce if preferred. Slice and serve warm.
Nutrition Information
Nutrition information per serving: 536 Calories; 255.7 Calories from fat; 28.5 g Total Fat (12.5 g Saturated Fat; 8.3 g Monounsaturated Fat); 103.2 mg Cholesterol; 19990.8 mg Sodium; 28.1 g Total Carbohydrate; 0.8 g Dietary Fiber; 40.5 g Protein; 1.9 mg Iron; 427.7 mg Potassium; 0.1 mg Thiamin; 0.32 mg Riboflavin; 14.1 mg Niacin (NE); 0.6 mg Vitamin B6; 2.2 mcg Vitamin B12; 6.2 mg Zinc; 41.5 mcg Selenium; 93.2 mg Choline.
This recipe is an excellent source of Protein, Riboflavin, Niacin (NE), Vitamin B6, Vitamin B12, Zinc, and Selenium. It is a good source of Iron and Choline.
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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