One of the new kitchen toys Amanda received for Christmas was a baking steel. I had acquired one over the summer in an impulse purchase and we both love when one of us gets a new kitchen gadget upgrade. While we’ve both made a few recipes on our baking steels independently (let me tell ya, it’s a game changer), we decided to really test them out we needed a flatbread theme night. I had recently tried an out of the bow Asian-fusion pizza place and so I was interested in making something a little different than the normal pizzas. As you can probably tell from my trend of recipes, tomatoes don’t really excite me, and so traditional pizza doesn’t really excite me (much to my husband’s frustration). So for this DistanceDishes night, I wanted to make a pizza with some non-traditional theme and without tomato sauce.
Amanda’s Korean Styled pizza turned out excellent, and I will be making her recipe in the very near future as just her picture of the result made my mouth water (and you know how I feel about anything Bulgogi related). I wanted mine to be different enough, so I bring you the South American flavors in a flatbread with delicious chimmichurri as the sauce alternative. Each bite was an explosion of flavor, and so satisfying. If you don’t feel up for making a whole pizza out of these ingredients, the steak marinade is worth checking out alone. I was sneaking some bites as I assembled, and no part of this recipe disappoints. Don’t worry if you don’t have a baking steel, a stone or baking sheet will work just fine.
Steak Marinade Ingredients:
- 2 tbsp grapeseed oil
- 4 cloves of garlic, minced
- 1 tbsp aji amarillo (Optional)
- 1 tsp Ground Cumin
- 1 tsp Salt
- 1 tsp Ground Black Pepper
- 1/2 tsp Finely grated lime zest
- Juice from 1 lime
- 1/2 tsp Sharp Paprika
- 1 lb flank steak or skirt steak, cut into large strips
- Whisk together all the marinade ingredients and pour over steak strips in a shallow dish or plastic bag. Cover and allow to marinate in the fridge overnight.
- After, remove the steak from the marinade and pat dry. In a skillet over medium-high heat, sear the strips of steak so that they have a nice brown color on the outside and are rare on the inside. Allow to rest for 5 minutes and then cut the strips into 1/2 inch cubes. This can be done ahead of time, or while your pizza oven is preheating.
Chimichurri Pizza Sauce Ingredients:
- 1/4 cup curly parsley
- 1/4 cup packed cilantro
- 1 tsp dried mexican oregano
- 7 cloves garlic, roughly chopped
- 1 tsp red pepper flakes
- 1/2 tsp salt
- Juice 1 lemon
- 1/2 cup olive oil
- Roughly chop the parsley, cilantro and the garlic in a small bowl or blender. Add the oregano, pepper flakes, salt, lemon juice and olive oil and stir to incorporate.
- Using an immersion blender (or the regular blender), pulse to for break up the herbs and garlic until you have a paste-like consistency, but can still make out individual herb pieces. It should be only about 10-20 seconds of blending needed. Store the sauce in the fridge until ready to assemble your pizza.
- Pizza crust of your choice, go as store bought or homemade as you want
- Cornmeal for the bottom (if desired–you could also use semolina flour if you’d like)
- Diced Red Onions
- Diced Avocado
- Fresh Cilantro
- Diced Bell pepper
- Shredded Mozzarella Cheese
- Shredded Oaxaca Cheese
- Chimichurri sauce from recipe above
- Steak, cut into cubes from recipe above.
- Preheat oven to 450°F, and if you are using a stone or a steel, turn your oven on for at least 30 minutes before cooking so that the stone/steel can thoroughly heat.
- Roll out your pizza crust if needed. If transferring to a stone, sprinkle the back of a baking sheet or a pizza peel with cornmeal to form an even layer. Otherwise, sprinkle your baking sheet with cornmeal on the actual baking side. Place your pizza crust on top of this layer.
- Spread a layer of the Chimichurri sauce over the crust, top with the above listed toppings in the distribution of your choice. Place your baking sheet in the oven or slide the pizza off of the back of the baking sheet or peel and onto your stone/steel.
- Bake for 15-20 minutes until crust is slightly golden and cheese is melted. Remove from the oven and allow to cool for 5 minutes before slicing. Enjoy!
Wine Pairing: Even though we’re talking steak here, with all the spices in the marinade and pizza sauce, I think a chilled glass of Sauvignon Blanc would be a really nice pairing with the spicy flavors.