No pics, it disappeared too fast.
Steak and Gorgonzola pizza with a balsamic vinegar reduction.
Marinade the steak for 6-10 hours
2T Olive Oil
2T Balsamic Vinegar
2T Worcelshirer Sauce
1T Dijon Mustard
1T Minced Garlic
Balsamic vinegar reduction:
1/2 Cup Balsamic Vinegar in a sauce pan, bring to boil, reduce heat to med/low and let reduce by half.(10-15 minutes)
When reduced, add 1T of honey and 1/4 teaspoon of fresh ground black pepper
(you can set this aside at this point if you do it early and it will thicken some, but still be fine for drizzling over the pizza later. If necessary, re-heat enough to drizzle)
Grill or pan sear the steak to a Med level and let rest before cutting. If you pan sear, HOT cast iron, quick sear, flip, quick sear the other side, back off heat and ~5 minutes or so. If you Grill, ~8 minutes, flip and 6 minutes, adjust per your grill and level of cooked preference. After a rest, cut in strips, then slice thin.
Pizza skin or dough of your choice:
Light brush of olive oil, toss in the oven at 425F for 4-5 minutes if it's pre-made, 10 if dough. (this will result in a crispy crust for thin crust lovers)
Pull the skin out and apply Parmesan and Fontina cheese lightly as a layer, green onion and red onion diced to your preference on top, (or other veggies you like), then sprinkle Gorgonzola cheese on top of that, back in the oven just long enough to melt
Apply steak, sliced thin in small pieces, more Gorgonzola and drizzle the balsamic mix over the top, either serve then, or back in the over for just a minute or two.
This is a very different flavor profile than we usually serve in this house, but went over HUGE with the wife and I loved it too. Here is the recipe I started with:
LINK We're not a fan of arugula, so I passed on that and did onions instead.