Mini Grilled Steak and Gorgonzola Pizzas

Mini Grilled Steak and Gorgonzola Pizzas Recipe

Yield:

Makes 4 servings

Recipe from

Southern Living BBQ on Tour

Recipe Time

Prep: 15 Minutes
Charcoal Grill: 15 Minutes
Gas Grill: 10 Minutes
Stand: 5 Minutes

Nutritional Information

Calories 505
Fat 20 g
Satfat 7 g
Monofat 7 g
Polyfat 4 g
Protein 36 g
Carbohydrate 45 g
Fiber 3 g
Cholesterol 54 mg
Iron 4 mg
Sodium 906 mg
Calcium 210 mg

Ingredients

1 (1- to 1 1/4-lb.) BEEF Top Sirloin Steak (about 3/4-inch thick)
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 red Bartlett pear, thinly sliced
1/2 cup crumbled Gorgonzola cheese
4 (6- to 7-inch-round) flatbreads
1 tablespoon white balsamic vinegar
2 teaspoon olive oil
2 1/2 cups fresh arugula

Preparation

1. Preheat a charcoal grill to medium, ash-covered coals or a gas grill to 300° to 350° (medium) heat. Grill steak on a charcoal grill, without grill lid, 13 to 16 minutes, or on a gas grill, covered with grill lid, 8 to 13 minutes. Remove from grill, and sprinkle with salt and pepper. Let stand 5 minutes.

2. Meanwhile, divide pear slices and cheese among flatbreads.

3. Grill flatbreads on a charcoal grill, without grill lid, 2 to 3 minutes or until lightly toasted and cheese begins to melt, or on a gas grill, covered with grill lid, 2 minutes or until lightly toasted and cheese begins to melt.

4. Whisk together vinegar and olive oil in a medium bowl. Add arugula, tossing to coat.

5. Carve steak into thin strips. Divide steak among flatbreads. Top with arugula mixture. Sprinkle with freshly ground pepper to taste, if desired.