I channeled my inner Bobby Flay for this dish. I enjoy working with the cheaper cuts of meat, as they take a little bit more work but their flavors can be phenomenal. Plus, as a student with a small cash flow, any way I can stretch my money is a good thing!
A little info on the flank:
The beef flank is located right under the short loin and bottom sirloin. It is most often grilled, but it should be marinated first to help tenderize the cut. Cooking times are very fast when grilling the flank (generally less than 10 minutes).
- 1/3 cup olive oil
- 2 cloves garlic, minced
- 1 medium shallot, diced
- 1/4 cup balsamic vinegar
- 1/3 cup soy sauce
- 1/4 cup honey
- 1/2 teaspoon freshly ground black pepper
- 2 pounds flank steak
- Kosher salt
- Freshly ground pepper
- Combine the marinade ingredients. Place steak and marinade ingredients in a large freezer bag. Coat the steak well with the marinade. Seal the bag and place in a bowl. Chill and marinate for at least 2 hours and up to overnight.
- Using olive oil soaked onto a paper towel, coat the grill rack of your grill with olive oil. Preheat the grill with high, direct heat. The grill is hot enough when you hold your hand about an inch over it and you can only hold it there for about a second.
- Take the steak out of the marinade bag and sprinkle generously on all sides with coarse salt and freshly ground pepper. The salt and pepper will help form a savory crust on the steak. Place steak on the hot grill. If you are using a gas grill, cover the grill. Grill for 3-5 minutes on each side. Half way through grilling on each side, turn the steak 90° so that you get more grill marks.
- Flank steak is best eaten medium rare; well done will make it too tough. When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Let rest for 10 minutes. You can prepare your pizza during the rest time.
- Make very thin slices, against the grain, and at a slight diagonal so that the slices are wide.
- 1 tablespoon active dry yeast
- 1/2 cup warm water (105°F to 110°F)
- 1 1/2 cups cool water
- 6 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- olive oil
- In a medium bowl sprinkle yeast over the warm water and let it stand for about 5 minutes or until yeast is bubbly. Then stir in the cool water.
- In a bowl combine 2 cups of the flour and the salt. Make a well in the center of the flour mixture; pour yeast mixture into the well. Using a spoon, stir to combine. Gradually stir in as much of the remaining 4 cups of flour as you can with the spoon.*
- Turn dough out onto a lightly floured surface. Sprinkle any remaining flour over dough. Knead until the dough is smooth and shiny (about 7 minutes).*
- Brush a large bowl with olive oil; transfer dough to the bowl. Brush the top of the dough with more olive oil then cover with plastic wrap or a damp kitchen towel. Let it rise in a warm place until it doubles in size (about 2 hours).
- Punch the dough down and knead it once more. Let it rise again for about 40 minutes. Punch it down again and divide it into 3 portions.
- Pizza Dough (only 2 portions will be needed)
- 12 ounces gruyere cheese, thinly sliced
- 6 large spears fresh asparagus, trimmed and thinly shaved with a vegetable peeler
- 1 medium zucchini, thinly shaved witha vegetable peeler
- 2 cups shaved Romano (use a vegetable peeler)
- 1 teaspoon finely grated fresh lemon zest
- 1/4 cup packed fresh flat-leaf parsley leaves, finely chopped
- Stretch and shape each ball of dough into a rough 12-by-10-inch rectangle. Brush one side with olive oil and sprinkle with salt and pepper. Turn onto the grill, oiled-side down, over direct heat. Brush the top with olive oil and sprinkle with salt and pepper. Grill until nicely charred, 1 to 2 minutes.
- Flip and spread half of the gruyere over the top. Grill for a couple more minutes just to melt the cheese. Transfer the pizza to a cutting board. Scatter the shaved asparagus, zucchini and then the Romano shavings over the top. Season with salt and pepper. Scatter the lemon zest over the top, then the parsley leaves and drizzle with olive oil.
- Repeat with the remaining dough and topping ingredients.
Grill marks on the flank steak.
Prepping the dough.
Grilling the dough.
Adding the cheese.