Calabrian Chili Steak Pizza

Rating:

Total Time:

35 minutes

Difficulty:

Easy

Oh snap friends! There’s a recipe coming in the next cookbook that has this INSANE Calabrian Vinaigrette and I’m so obsessed with it that I couldn’t wait! Calabrian Chili Steak Pizza to tied us over until launch.

Calabrian Chili Steak Pizza from www.whatsgabycooking.com (@whatsgabycookin)

You know I live for a creative pizza and this Calabrian Chili Steak Pizza is no exception. Thinly sliced steak with an olive oil garlicky sauce, fresh greens and the most INCREDIBLE Calabrian Chili drizzle.

You’ll need some Calabrian Chili paste for this recipe. Best to just order 2 now because you’ll love it. And we use it pretty frequently here on WGC! It adds a nice little kick to things! If you’re a fan of red pepper flakes, this will be your new favorite condiment!

Other than that, it’s the normal line up. You can either use pre-made store bought dough, or make your own! Cheeses and greens are all things you probably have in your fridge already. And you can use leftover sliced steak if you have any on hand!

Calabrian Chili Steak Pizza from www.whatsgabycooking.com (@whatsgabycookin)

Need even more pizza recipes to add to your weekly line ups – say no more! There is everything your pizza loving heart could ever imagine right here!

Steak Pizza with Calabrian Chili Vinaigrette from www.whatsgabycooking.com (@whatsgabycookin)

Calabrian Chili Steak Pizza

Gaby
Steak meets Pizza with a Calabrian Chili Dressing. GAME OVER GUYS. This is incredible.
5 from 3 votes
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course, Dinner
Cuisine Italian
Servings 6 people

Ingredients
  

For the Steak:

  • 1/2 pound flank steak
  • kosher salt and freshly cracked black pepper
  • 1 tablespoon vegetable oil

For the Sauce:

  • 3 cloves garlic finely chopped
  • 1/4 cup pecorino cheese finely grated
  • 1/4 cup parmesan cheese finely grated
  • 1/3 cup olive oil
  • 1 whole lemon juiced
  • 1/2 teaspoon red pepper flakes
  • kosher salt and freshly cracked black pepper to taste

For the Flatbread:

  • 1 pound pizza dough
  • 1-2 cups fontina cheese shredded
  • wild arugula or upland cress
  • Calabrian Vin (recipe below)

For the Calabrian Vin:

  • 1/4 cup red wine vinegar
  • 1-2 tablespoons chopped jarred calabrian chiles (depending on desired spice level)
  • 1 clove garlic minced
  • 6 tablespoons olive oil
  • kosher salt and freshly cracked black pepper to taste

Instructions
 

  • Preheat the oven to 450 degrees F.
  • Heat a cast iron skillet or grill to medium-high heat. Generously season the steak on both sides with salt and pepper, then rub all over with the oil. Cook steak, turning once or twice to brown evenly, until medium-rare and lightly charred, 8−10 minutes. Transfer steak to a cutting board and let rest for at least 15 minutes.
  • Combine the garlic, 2 kinds of cheese, olive oil, lemon juice, red pepper flakes in a small bowl and whisk to combine. Taste and season with salt and pepper.
  • Divide the dough into 2 equal sized pieces. On a lightly floured surface roll the dough thin. Transfer to an oiled baking sheet, drizzle with olive oil and cheese, salt and pepper. Bake 8-12 mins until golden. Repeat with the remaining dough and remove flatbreads to a flat clean surface.
  • Drizzle the flatbreads with a few tablespoons of parmesan pecorino dressing (reserving some to drizzle on top). Top with arugula. Season with salt and pepper and drizzle with another few tablespoons of both dressings. Super thinly slice the steak against the grain and arrange over dressed arugula. Drizzle with any remaining dressing, season with more salt and pepper and serve.

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Recipe Rating




6 comments

  1. Monika

    5 stars
    Oh yum! Another fabulous flavor fusion! I could eat your pizza’s everyday!!

  2. Jae

    5 stars
    This pizza is a GAME CHANGER! The simplicity of the flatbread is perfect and makes for an amazing vehicle to get the rest of the goodness into your belly. The Parmesan Pecorino Garlic Goodness is soooooooo good! The lemon gives it a wonderful brightness. We actually tossed the arugula in a bit (not too much) of it to ensure that goodness in every bite.

    It was perfect to prep all ahead! We grilled the steak before our friends came over. When it was time to eat, we had fun stretching the dough and topping with cheese. We cooked in an outdoor pizza oven for about a minute in a half…..then added the steak and put back in for 30 seconds to heat the meat. Took out & topped with the greens and drizzle sauces – made a beautiful presentation and tasted even better!

  3. Jessica B.

    5 stars
    Made this for a game night/party with my neighbors. BIG hit..YUGE. Everyone loving the calabrian pepper dressing and with the steak (I used flank) and the lemon/cheese. Nomnom. Another winning recipe from Gaby. Making me look good out here in the wild.