I got some chanterelles from a coworker this week, and decided to make some pizzas friday night! The pizza dough recipe that I always use makes three pies worth, so we did three different variations. Pizza 1 was a chanterelle, portabello, onion pizza on a bechemal. Pizza 2 was my classic pear, caramelized onion, goat cheese, honey, and mozarella pizza. Pizza 3 was where we got… creative. My friend Stillman was talking about doing a verde pork pizza, which got me thinking about using chimichurri sauce as a base. I’ve really liked making chimichurri sauce for steak over the last few months so this was just the next step.
I started out with a 3/4 lb NY Strip steak. I learned to cook steaks using the Serious Eats guide to pan seared steaks. The short hand is:
- Heat cast iron skillet in an oven at 400F for 20+ minutes
- Turn on burner up to medium high (6/10 on my burner)
- Salt and Pepper the top of the steak liberally
- Transfer cast iron skillet from oven to stove top and toss the steak on pepper/salt side down
- Salt and Pepper the top of the steak
- Flip steak after a couple minutes
- Keep flipping steak and until all the outside is seared. You want to keep it more rare since it will cook in the oven on the pizza.
We made a basic chimchurri sauce. Put all of the following in a blender or food processor and process:
- 1 cup parsley
- 1/3 cup red wine vinegar
- 1/2 cup oil
- 1 deseeded jalepeno
- 5-7 cloves garlic
- 1 tsp red pepper flakes
- salt to taste
We then topped the pizza dough with chimchurri, sliced steak, light spread of mozarella, and some gorgonzola chunks.
Here’s the final result! The gorgonzola was perhaps a little much for some of our group. I liked it on the pizza, but it did pull away from the chimchurri flavor. Next time i’d also consider putting some chimchurri on TOP of the pizza once it’s done baking to add some of the freshness back. Definitely doing it again!