Categories: Grilling
Ingredients
- 16 oz. prime sirloin steak, 1 1/2 inches thick
- 3 tbsp. olive oil, divided
- Kosher salt, to taste
- 1/4 cup uncooked grits or polenta, for rolling the dough
- 1 ball prepared pizza dough, at room temp
- 1/2 cup Roasted Garlic Paste (see recipe)
- 1/2 cup Onion Marmalade (see recipe)
- 1 cup crumbled Roquefort cheese
- 2 tbsp. finely chopped fresh parsley
- Black pepper, to taste
Directions
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At least 30 minutes before making the pizza, bring the steak to room temp.
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Preheat the grill per the master instructions.
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Brush the steak lightly with 1 tbsp. of the oil and season with salt. Place it on the cooking grate directly over the heat and grill about 6 minutes per side. Because the steak will cook again on the pizza, remove it from the grill when it is slightly less cooked than your desired doneness. Let rest, loosely covered, with foil, for 30 minutes. Just before making the pizza, cut into 1/4-inch thick slices.
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Roll out and shape dough, then grill the first side of the crust per master instructions. Use tongs to transfer it from the grill to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.
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Spread the entire surface with the garlic paste, then with the marmalade. Artfully arrange the steak slices over the top and sprinkle with the cheese.
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Finish grilling the pizza per the master instructions.
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Remove the grill, sprinkle with the parsley, and season with salt and pepper. Slice and serve immediately.