Ingredients
Scale
For the Steak:
- 1 lb skirt steak (or flank steak)
- 2 tablespoons vegetable oil
- 2 tablespoons red wine vinegar
- 2 teaspoons soy sauce
- 2 teaspoons Worcestershire sauce
- Juice of 1 lemon
- 1 tablespoon Dijon mustard
- Hefty pinch of salt and pepper
- Pinch of red pepper flakes
- Dash of hot sauce
For the Onions:
- 1 tablespoon butter
- 1 large or 2 medium red onions, thinly sliced
- 2 tablespoons balsamic vinegar
- 1 teaspoon sugar
- 1 teaspoon red pepper flakes
- Salt and pepper
For the Pizza:
- 1 (15-oz) container ricotta cheese
- 1-lb ball of pizza dough
- The skirt steak, thinly sliced
- The balsamic red onions
- ½ cup grated pecorino cheese
- 3 cups baby arugula
- Olive oil
- Juice of half a lemon
Instructions
For the Steak:
- Whisk all the ingredients for the marinade together and submerge the steak. Refrigerate the steak for at least 8 hours and up to 24, flipping the steak a couple times throughout the marination time.
- Heat a grill to medium-high and oil the grates. Add the steak (discard the marinade) and cook for 3 minutes per side. Allow to rest, tented with foil, for 5-10 minutes before slicing. Keep your grill on if you plan to make the pizza immediately.
For the Onions:
- Heat a skillet over medium heat and add the butter. Add the onions and cook for 5 minutes. Add the balsamic vinegar, sugar, and red pepper flakes and reduce the heat to low. Cook, uncovered, for 10-15 minutes or until the onions are super soft and the liquid has evaporated. Season with salt and pepper.
For the Pizza:
- Place the ricotta in a food processor and whip until fluffy and smooth, about 2-3 minutes. Season with a little salt and pepper.
- Roll out the pizza dough to desired thickness and brush liberally with olive oil. Oil the grates of your already-hot grill and carefully place the dough, oiled side down, on the grill. Close the lid to the grill and cook on the first side for 2-3 minutes, or until golden and charred. Brush the top side with olive oil and flip over.
- Working quickly, spread the ricotta cheese over the dough and top with the sliced steak, balsamic onions, and pecorino cheese.
- Close the lid of the grill and cook for about 5-7 minutes, rotating the pizza once about halfway through (all grills are different so I would check on it every couple minutes). The pizza is done when the cheese is bubbly and the pizza dough is crispy/charred on the bottom and cooked through. Remove from heat, cool slightly, and then top with the baby arugula tossed lightly with olive oil and lemon juice. Slice and serve.