You can enjoy pizza night out on the patio when you make this Grilled Chimichurri Steak Pizza recipe. Grilling the pizza dough adds a smoky essence to the pizza and brings on the flavors of summer.
I once worked at a bistro that pre-grilled their flatbreads to speed up the cook time for those orders. The flavors that these flatbreads got from the grill, on top of finishing cooking in the wood fired oven, made for a delicious pizza. Grilling pizza at home can be super easy and doesn’t require any fancy equipment.
I love making pizzas at home so much. It’s great that I can customize according to my tastes that day. I have a helpful guide on how to make amazing pizza at home and all of the tips you need to make the best tasting dough ever! Seriously, everyone raves about this dough when I make this Grilled Chimichurri Steak Pizza recipe.
When I thought of the words “grilled pizza,” the first word that came to me was chimichurri. Chimichurri is a wonderful sauce that originates from Argentina. It’s herby, astringent, and pungent; a perfect sauce for summer grilling. It’s super easy to make too. Just blend together oregano and parsley, add some vinegar and oil, and voila! You have a marinade ready to go in no time. During a wedding I catered at the end of May, one of the appetizers I provided was a grilled chimichurri steak on top of fresh potato chips. The element that tied it all together was garnishing with just a drizzle of a reserve of chimichurri sauce on top. The same idea works with this Grilled Chimichurri Steak Pizza recipe!
Grilled Chimichurri Steak Pizza Recipe
I really wanted this Grilled Chimichurri Steak Pizza to have light and fresh flavors. I thought that the perfect base for this pizza would be a tomatillo and avocado sauce. This sauce only has four ingredients, but the flavor and color it lends the pizza will make it stand out in a crowd. This sauce it only really good for two to three days, after that it begins to oxidize because of the avocado. The taste also begins to turn because of the fresh lime juice. I would advise only making it a day ahead of time if you must.
Pickled onions are a must when you think of street tacos and other Hispanic inspired foods. As I was working with an uber talented chef, I saw him make lime pickled onions. I had this “ah-ha” moment where I thought “of course you can pickle onions with citrus juice!”. It was the most ingenious and simple thing ever. I feel that the brightness of the red onions helps to bring life to this pizza and is perfect for a garnish!
- 1/2 tbsp yeast
- 4 ounces warm water
- 7 ounces bread flour
- 1/2 tsp salt
- 1/2 ounce oil
- 1/3 ounce honey
- 1 small red onion
- 1 cup lime juice
- 1/2 cup water
- 2 tbsp sugar
- 1 tsp salt
- 4 tomatillos, husked, rinsed, and quartered
- 3 avocados, removed from skins
- 2 limes, juiced
- 1/2 of a bunch of cilantro
- Pinch of salt
- 1/2 pound chuck steak
- 2 ounces fresh oregano, stemmed
- 1/2 bunch parsley
- 1/3 cup olive oil
- 2 tbsp red wine vinegar
- 3 cloves garlic
- 1/4 red onion
- 1/8 tsp cayenne pepper
- 1/8 tsp salt
- Queso Fresco for garnish
- In a large mixing bowl, allow yeast to bloom in warm water for about 5 minutes.
- Mix together flour and salt. Add to bowl along with oil and honey.
- Begin to knead dough until it comes together in a ball. Continue kneading for 7 minutes to build the gluten.
- Allow dough to rest in an oiled bowl covered for about 30 minutes.
- Thinly slice onions into rounds and place in a small container.
- Bring water, sugar, and salt to a boil. Pour over sliced onions.
- Add lime juice and allow to sit at room temperature for an hour. Cover and store in refrigerator.
- Add all ingredients to a blender or food processor. Blend on high until it comes together and is relatively smooth. Adjust seasoning if desired.
- Blend together herbs and other chimichurri ingredients until a sauce is formed. About 2 minutes on high in a blender or food processor.
- Place sauce and meat in a sealable plastic bag. Allow to marinade overnight.
- Preheat grill at least 30 minutes. Pull steaks out of the refrigerator 30 minutes before and have pizza dough resting 30 minutes before grilling.
- Preheat oven to 450ºF (if you have a pizza stone, allow the stone to preheat for 30 minutes before using).
- Grill steaks 3 minutes per side for medium rare. Rest to allow juices to redistribute.
- On a clean counter, sprinkle cornmeal onto the work surface and turn pizza dough onto cornmeal. Begin to flatten dough and shape it to desired shape (I did a rectangle because that’s the shape of my plate).
- Place dough on grill grate and allow to grill for about 3 minutes. Turn dough over to grill the other side. Place dough on a baking sheet, or directly on a preheated pizza stone, and finish baking the dough for 5 minutes.
- Once pizza dough has finished baking, remove from the oven and put a serving plate.
- Spread tomatillo sauce evenly on the crust so that there is a good layer of sauce.
- Next slice steaks into thin strips and place on pizza in an even layer.
- Garnish with lime pickled onions, queso fresco, and cilantro sprigs.
Home Chef Tip: In order for the pizza to cook thoroughly without burning on the grill, only mark the pizza dough on the grill and finish baking in a 450ºF oven.
Enjoy this bright and flavorful Grilled Chimichurri Steak Pizza recipe tonight! You might even make some new friends who happen to smell what you’re cooking. Happy eating!
We hope you love this Grilled Chimichurri Steak Pizza recipe from SoFabFood Home Chef, Marlee from I Just Make Sandwiches, as much as we do. If you enjoyed this delightful recipe, be sure to stop by our Pizza section to find more like it. For daily recipe inspiration, like us on Facebook and visit us on Pinterest because we have a lot of fantastic pizza recipes there too. Enjoy!