Beef , Steak , blue cheese , Arugula
Best for: Steak night with a twist — the steakhouse plate, rebuilt on a charred crust.
Grill a good steak, rest it, slice it thin, and lay it over a mozzarella pizza with sweet caramelized onions and blue cheese, finished with arugula and a balsamic drizzle. It eats like the best plate in the steakhouse — the one where the steak, the cheese course, and the bread all arrive together.
Grill: Direct high heat; 500°F, using the flip method (no stone). Equipment: Grill, metal peel or rimless baking sheet, cast-iron skillet for the onions, tongs, instant-read thermometer.
Ingredients
Rest: 10 minutes. Total: 50 minutes.
Steak and onions
- 1 lb sirloin or ribeye steak, about 1 inch thick
- 1 tablespoon olive oil
- 1 teaspoon fine table salt
- 1/2 teaspoon black pepper
- 1 large yellow onion, thinly sliced
- 1 tablespoon butter
Pizza
- 1 lb pizza dough (homemade grilled pizza dough or store-bought), at room temperature
- 1 tablespoon olive oil, for the crust
- 1 1/2 cups shredded low-moisture mozzarella
- 1/2 cup crumbled blue cheese
- 1 cup baby arugula
- 1 tablespoon balsamic glaze
- 1 tablespoon cornmeal or flour, for the peel
Directions
Heat the grill to 500°F. Set the skillet on the grill and cook the onion in the butter with a pinch of the salt for 12–15 minutes, stirring now and then, until deep golden and sweet. Rub the steak with the olive oil, salt, and pepper.
Grill the steak over direct heat for 4–5 minutes per side, until it reaches 145°F for medium-rare. Rest it for 10 minutes, then slice it thin against the grain.
Stretch the dough into a 12-inch round on a peel dusted with cornmeal. Slide it onto the grates and grill with the lid closed for 2–3 minutes, until the bottom is firm and marked.
Flip the crust onto the peel, grilled side up, and brush with the olive oil. Scatter the mozzarella, then the caramelized onions, then the steak slices, then the blue cheese.
Slide the pizza back on and grill with the lid closed for 3–4 minutes, until the cheeses melt and the crust crisps — the steak only warms through, so it stays rosy.
Slide the pizza onto a board. Top with the arugula and balsamic glaze, slice, and serve right away.
Grilling tip: The steak goes on already cooked and rested — its second trip over the fire is a warm-through, not a second cooking, or the pizza’s best ingredient turns gray.
