Flank Steak + Blue Cheese Pizza

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Flank Steak + Blue Cheese Pizza


  • 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


  • 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