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Mini Grilled Steak and Gorgonzola Pizzas

Prep time 15 mins
Charcoal Grill time 15 mins
Gas Grill time 10 mins
Stand time 5 mins
Yield Makes 4 servings

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

Nutrition 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

How to Make It

  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.