Grilled Balsamic Steak & Gorgonzola Pizza
Prep 15 minutes · Grill 30 minutes · Serves 4
INGREDIENTS
3 medium shallots, peeled
1 boneless top sirloin steak (about 6 ounces)
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 pizza dough ball (16 ounces), thawed if necessary
Yellow cornmeal
1/4 cup balsamic vinegar
1/4 cup tomato paste
1/2 (8-ounce) package fresh mozzarella cheese, sliced
1 cup baby spinach
1/3 cup crumbled Gorgonzola cheese
1/2 cup halved red and/or yellow cherry tomatoes
INSTRUCTIONS
- Prepare outdoor grill for direct grilling over medium-high heat. Rub shallots and steak with oil; sprinkle with salt and pepper. Place shallots and steak on hot grill rack; cover and cook 12 minutes or until internal temperature of steak reaches 140°, turning once, and shallots are lightly charred and tender, turning occasionally. Transfer steak and shallots to cutting board; tent steak with aluminum foil and let stand 5 minutes. (Internal temperature will rise 5 to 10 ̊ upon standing for medium-rare.) Thinly slice steak against the grain; chop shallots into 1/2-inch pieces.
- Reduce heat to medium-low. Roll dough into a 14-inch circle. Sprinkle bottom of rimmed baking pan with cornmeal; transfer dough onto prepared pan. With fork, poke dough several times to vent. Carefully slide dough onto hot grill rack; cook, uncovered, 5 minutes or until bottom is golden brown, rotating once. With large spatula, turn crust; cook 2 minutes longer or until bottom is slightly crispy. Transfer crust back to baking pan.
- In small bowl, whisk vinegar and tomato paste until smooth; leaving 1/2-inch border, spread over crust. Top with mozzarella cheese, spinach, Gorgonzola cheese, steak and shallots. Carefully slide pizza onto hot grill rack; cover and cook 5 minutes or until bottom of crust is golden brown and cheese melts, rotating pizza once. Cut pizza into 8 slices; serve topped with tomatoes.
Calories 587, Fat 24g, Saturated Fat 10g, Cholesterol 65mg, Sodium 900mg, Carbohydrates 61g, Fiber 4g, Protein 30g
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INGREDIENTS For Cake: 2 cups all-purpose flour 2 tsp. baking powder 1 tsp. baking soda 1 ½ tsp. ground cinnamon ½ tsp. ground nutmeg ½ tsp. salt 1 cup granulated sugar ½ cup brown sugar (packed) 1 cup vegetable oil 4 large eggs (room temperature) 2 tsp. vanilla extract 2 ½ cups carrots (finely grated) ½ cup crushed pineapple (drained) ¾ cup chopped walnuts or pecans (optional) For Frosting: 8 oz. cream cheese, softened ½ cup unsalted butter, softened 3-4 cups confectioner’s sugar 1 teaspoon vanilla extract Pinch of salt INSTRUCTIONS For Cake: Prep: Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans or line the bottoms with parchment paper. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix Wet Ingredients: In a large bowl, whisk the granulated sugar, brown sugar, oil, eggs, and vanilla until the mixture is smooth and well-blended. Combine: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Gently fold in the grated carrots, drained pineapple, and nuts (if using). Bake: Divide the batter evenly between the two pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool: Let the cakes cool completely in the pans (or chill them) before frosting. For Cake: Make Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the confectioner’s sugar, then mix in the vanilla and a pinch of salt. Beat until the frosting is light and fluffy. Assemble: Place one cake layer on a serving plate and spread frosting evenly over the top. Place the second layer on top and frost the top and sides of the entire cake. Garnish: If desired, garnish with extra nuts or a light dusting of cinnamon.
INGREDIENTS 1 lb. carrots (peeled and cut into 2-3 inch sticks, or whole small carrots) 1 Tbsp. olive oil 1 Tbsp. unsalted butter 2 Tbsp. honey 1 tsp. fresh thyme leaves (or ½ tsp. dried thyme) ¼ tsp. salt ⅛ tsp. black pepper 1 Tbsp. orange juice (optional) ½ tsp. orange zest (optional) 1 Tbsp. chopped parsley (for garnish) INSTRUCTIONS Parboil the Carrots: Bring a pot of salted water to a boil. Add the carrots and cook for 4-5 minutes until just tender but still slightly firm. Drain and set aside. Make the Glaze: In a large skillet over medium heat, add the olive oil and butter. Once the butter has melted, stir in the honey and thyme. Glaze and Caramelize: Add the carrots to the skillet and toss to coat evenly. Cook for 5-7 minutes, stirring occasionally, until the carrots are tender and lightly caramelized. Season and Finish: Season with salt and pepper. Stir in the orange juice and zest (if using) and cook for another 1-2 minutes until the glaze thickens and coats the carrots. Garnish and Serve: Remove from the heat, sprinkle with fresh parsley, and serve warm.
