Grilled Flank Steak Margherita Pizza
Grilled flank steak replaces pizza dough in this quick Margherita pizza topped with sauce, mozzarella, Roma tomatoes, and fresh basil.
Grilled Flank Steak Margherita Pizza
This recipe comes to us from Al Frugoni, Argentine pitmaster, social media star, and friend of Montana Knife Company.
4
15 minutes
5 minutes
550
Argentine-Italian
Dinner
I grew up cooking over open fire in Argentina. My meat crust Margherita pizza swaps traditional flour dough for a butterflied, grilled flank steak, and the move is pure asado instinct.
This grilled flank steak Margherita pizza comes together in under five minutes on the grill. Fresh mozzarella melts over tomato sauce and sliced Roma tomatoes on a charred, juicy steak crust. Tear fresh basil over the top, slice the flank steak pizza into pieces, and don’t expect leftovers.
Ingredients
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1 large flank steak (about 1 1/2 lbs.)
Extra-virgin olive oil
Sea salt and freshly ground black pepper
2 cups pizza sauce
- 12 oz. fresh mozzarella cheese, thinly sliced with a sharp, clean kitchen knife
2 Roma tomatoes, thinly sliced
Fresh basil leaves
Directions
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Butterfly the flank steak through one of the long edges to create a large, thin sheet of beef. Place the butterflied steak between two sheets of plastic wrap and pound with a rolling pin to tenderize and thin the meat evenly.
Season both sides generously with sea salt and freshly ground black pepper.
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Set up your grill for direct and indirect grilling. Heat the direct side to high, then brush or scrape the grill grate clean and oil it well.
Place the seasoned flank steak directly on the hot grate. Grill until the bottom is sizzling and browned, about two minutes.
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Transfer the seared flank steak to a pizza peel or baking sheet, flipping the meat so the cooked side faces up. Spread pizza sauce evenly across the seared surface. Layer the sliced fresh mozzarella and Roma tomato rounds over the sauce, then drizzle with olive oil.
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Slide the topped flank steak back onto the grill over indirect heat and close the lid. Grill until the mozzarella is melted and bubbling and the bottom of the flank steak pizza crust is browned, about two more minutes.
- Transfer the grilled flank steak Margherita pizza to a cutting board. Tear fresh basil leaves over the top, then cut into pieces with a sharp knife that’s ready for the job.
