Pesto Steak and Arugula Pizza |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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The bold, robust flavors of grilled beef top sirloin slices are a sensational topping on a tomato and arugula pizza. Ingredients:
1 (1 pound) boneless beef top sirloin steak, cut 1 inch thick |
2 tablespoons basil pesto |
2 tablespoons fresh lemon juice |
1 (16 ounce) package refrigerated whole grain, whole wheat or regular pizza dough |
nonstick cooking spray |
1 cup yellow and/or red cherry or grape tomatoes, halved or quartered if large |
1/2 cup reduced-fat shredded italian blend cheese |
salt |
1 cup arugula or baby spinach leaves |
1/8 teaspoon crushed red pepper, or more to taste (optional) |
Directions:
1. Combine pesto and lemon juice in small bowl. Evenly brush beef steak with 1 tablespoon pesto mixture.
2. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
3. Meanwhile, preheat oven to 425 degrees F. Spray 10x15-inch rimmed baking sheet with cooking spray. Place dough on baking sheet and pat dough to edges of baking sheet. Spread dough with remaining 3 tablespoons pesto mixture. Top with tomatoes and cheese. Bake in 425 degrees F oven, 15 to 18 minutes or until crust is golden brown.
4. Carve steak into slices; season with salt, if desired. Top pizza evenly with arugula and steak slices; sprinkle with red pepper, as desired.
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