Flank Steak + Blue Cheese Pizza

Ingredients

• 1 Cappello’s Naked Crust
• ¼ red onion, sliced
• ½ cup water
• 1 tablespoon white wine vinegar
• 4 ounces beef flank steak
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil, divided
• 1 cup arugula
• 1 tablespoon fresh lemon juice
• Pinch flaky sea salt
• Blue Cheese Sauce:
• 2 ounces crumbled blue cheese
• 1 ½ tablespoons extra-virgin olive oil
• 1 tablespoon white wine vinegar
• 1 tablespoon avocado oil mayonnaise
• 1 tablespoon water
• 1 ½ teaspoon Dijon mustard

Instructions

• Preheat oven to 425ºF.
• In a small bowl, combine red onion with water and vinegar. Set aside.
• Remove steak from the refrigerator and bring to room temperature for 30 minutes.
• Meanwhile, make the blue cheese sauce by combining all ingredients in a blender or food processor. Blend until smooth.
• Heat a 12-inch cast iron skillet over medium-high heat.
• Season steak with salt and pepper, and rub it all over with 1 tablespoon of olive oil.
• Cook steak 9-10 minutes, flipping halfway through. For medium-rare steak, meat thermometer should read 135ºF.
• Transfer steak to a cutting board, and let rest for 10 minutes.
• Meanwhile, drizzle the remaining tablespoon of olive oil over the Naked Crust.
• Bake 11-15 minutes, or until crust is golden brown.
• Drain onion mixture, and add arugula, and lemon juice to the bowl with the onions. Sprinkle with a pinch of flaky sea salt and toss to combine.
• Cut the steak against the grain into very thin slices.
• Spread 3 tablespoons of the blue cheese sauce over the cooked pizza crust.
• Sprinkle onion-arugula mixture over the sauce, and top with steak slices. Drizzle with the remaining blue cheese sauce as desired (you may have some left over).

Additional Info

• Prep time: 10 minutes
• Total time: 1 hour 15 minutes