Pizza is made for sharing. But once you try this recipe, you may want it all for yourself. Our take on the Chimichurri Streak Pizza combines herbaceous Chimichurri sauce with juicy tenderloin steak, creating a pizza that deserves a spot on your weekly menu.
Tools
- Pi Prime
- Bamboo Peel
- Steel Turner Peel
- Chef's Knife
- Cast Iron Skillet
Ingredients
Topping
- 4 tablespoons (about 67g) chimichurri sauce
- 1 1/4 cups (141g) 100% whole-milk mozzarella cheese, shredded or grated
- 10 ounces (113g) Tenderloin steak, cubed
- Crumbled feta cheese, to taste
- fresh arugula, for garnish
- freshly grated parmesan reggiano, to taste
Chimichurri Sauce
- 1 Bunch of Fresh flat-leaf parsley (de-stemmed)
- 3 Garlic cloves
- 1 Shallot
- 1 Tbsp Dried oregano
- 2 Tbsp Red wine vinegar (or white wine vinegar)
- 1 Tsp Red chili or Dried chili flakes
- Salt and Black pepper to taste
- ⅔ Cup Extra Virgin Olive Oil
Instructions
- Turn on the Pi Oven to med-hi heat, and preheat the stone until it reaches a temperature of ~750° F.
- Cube the Market House Prime Tenderloin steak.
- Place salted butter and minced garlic into the cast iron and place into the Pi.
- Once the butter has melted, and the cast iron is heated, toss the cubed Market House tenderloin steak into the cast iron skillet. Place the skillet back into the Pi for ~30 seconds, removing the skillet and stirring the tenderloin as needed.
- Top a stretched pizza dough with chimichurri sauce, mozzarella, and cubed cooked steak.
- To bake the pizza: Bake until the crust is browned and the cheese is bubbling, about ~90 seconds in a Pi. Ensure to turn the pizza to get an even bake.
- Remove the pizza from the oven and transfer it from the pan to a rack to cool slightly before serving.
- Finish the warm pizza with a handful of feta cheese, arugula, and parmesan cheese.