Grilled Steak Pizza with Chimichurri Sauce

Cooking With Rania - "Pizza on the Grill"
KDKA Pittsburgh Today Live 7/6/2011

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Grilled Steak Pizza with Chimichurri Sauce

INGREDIENTS
1 Boboli pizza crust
3/4 cup Chimichurri Sauce
8 ounces sirloin steak - seared very rare and cut into 1-inch pieces
1/2 red onion, thinly sliced
7 ounces mozzarella, shredded
3 ounces smoked provolone, shredded
1 to 2 tablespoons chopped fresh oregano

DIRECTIONS
Preheat gas grill to medium high heat.

Place the crust on Emile Henry pizza stone. Evenly spread the sauce over the crust. Arrange the steak and red onions over the sauce. Mix the mozzarella and provolone cheeses together in a bowl, then distribute them evenly over the pizza. Season with oregano.

Grill the pizza until the crust is crisp and brown, about 10—15 minutes and cheese is melted. Remove the pizza from the grill, cut it into wedges, and serve.

Chimichurri Sauce:
10 garlic cloves - peeled
1 bunch flat leaf parsley - stemmed
3/4 cup olive oil
1/4 cup white balsamic vinegar
1/4 cup chicken stock
3/4 teaspoon oregano
3/4 teaspoon dried basil
3/4 teaspoon red pepper flakes
Salt and freshly ground black pepper to taste

Directions:
In a food processor fitted with the metal blade, puree the garlic. Add the parsley and process until finely chopped. Add the oil, vinegar, stock and seasonings. Process to blend. Taste and adjust the seasonings. It should be very flavorful and spicy.


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