Guru Flank Steak Pizza
The flavors in this dish just keep on coming. The big surprise is that the flank steak acts as the “crust” of this pizza.
Perfect for a keto, or low carb, diet this Argentinian inspired dish is easy to prepare. Careful attention to the cooking technique and times will guaranty delicious success.
Almost From Scratch Marinara
Cut hours off of the process of making homemade tomato sauce by starting with a jarred sauce or canned tomato sauce. The secret is the addition of fresh herbs, onions, and garlic.
The end result is so good everyone will think you spend hours in front of the stove.
Ingredients:
- 32 ounces Tomato sauce
- 4 ounces Tomato paste
- 3 tablespoons Extra virgin olive oil
- 2 cups Dry red wine (Cabernet Sauvignon, Merlot)
- 1 medium White onion (chopped)
- 3 cloves Garlic (chopped)
- 1 teaspoon Fresh Thyme
- 2 tablespoons Fresh Oregano
- ½ cup Fresh basil (chopped)
- Louisiana Love Seasoning Blends to taste
Method:
Place a medium size, heavy pot over medium-high heat.
Add all ingredients and stir well. Once boiling, reduce heat to a simmer, cover, and cook for 25-30 minutes, stirring frequently.
Flank Steak Pizza
Timing is everything, and that’s especially true in this dish. Using a quality meat thermometer is essential to avoid overcooking.
Ingredients:
- 3 lbs Flank steak (2 steaks)
- Marinara Sauce
- Alfredo Sauce
- Olive oil
- Fresh garlic
- Roasted garlic
- Red onions
- Mushrooms
- Shredded mozzarella cheese
- Fresh Spinach
- Any other topping you choose
Method:
The steak is lightly oiled and seasoned well on both sides, then grilled over a very hot fire for 3-4 minutes or until the temperature on the bottom half of the steak reaches 120°.
Remove and start to build the pizza on the cooked of the steak. Remember, less is more!
Close grill and vents to reduce heat to 375°.
Carefully return pizza to grill and cook for 8-10 minutes or until a temperature of 130° is reached in the thickest part of the steak.
Pro Tip: Avoid opening the lid frequently. This will keep the heat inside to cooking chamber.
Allow to rest for 5 minutes, then slice and serve.
Stay hungry.