Weeknight Flank Steak Pizza

 

Here's something that you can throw together for an easy and super-tasty weeknight meal. 

Ingredients

Marinade

1/2 cup Soy Sauce

2 tbsp lemon juice

1/2 cup Cooking Sherry

3 tbsp Honey

2 tbsp Sesame Oil

2 tbsp Minced Ginger

3 cloves Minced Garlic

1/2 teaspoon Crushed Red Pepper Flakes

1 whole Flank Steak (don’t get the small ones… leftovers. Yes).

(adapted from the Dee Drumond). 

 

Onions

1 Purple onion

1-2 tbsp balsamic vinegar

1-2 tbsp butter

Salt and Pepper

 

Cheeses

1 ball fresh mozzarella

1 small herbed goat cheese

1/2 cup-1 cup shredded mozz

 

Crust

Simple premade pizza crust (like I said... weeknight).

Favorite marinara from a jar (Weeknight again).

 

Directions

First thing, make your marinade for your steak in a larger bowl, cut your steak in half and place in the marinade. Place in the fridge for an hour. 

 

Second go ahead and chop your onion and begin to caramelize it slowly in a pan in butter, add salt and pepper about half way through, and about 2 minutes before you pull them, add the balsamic vinegar. 

 

Third, when youre ready to eat, pan sear your flank steak until its cooked the way you like it. (Medium rare is perfect). 

 

Slice it into reasonable bite-size pieces. 

 

Add your marinara to your crust. 

 

Then your cheeses. 

 

Then your steak. 

 

Cook in the oven at 450 for 5-8 minutes, keeping an eye on the crust and cheeses getting them to your liking. 

Pimento Cheese, Pickled Fried Green Tomatoes, and Bacon Rémoulade

 

 

Paula Deen’s Pimento Cheese

 

Ingredients

3 ounces cream cheese, at room temperature

1 cup packed, coarsely grated extra-sharp Cheddar cheese

1 cup packed, coarsely grated Monterey Jack cheese

½ cup mayonnaise, or more to taste

⅛ teaspoon garlic powder

3 tablespoons minced pimentos (sweet pickled red or cherry peppers)

1 teaspoon grated onion

 

Bacon Rémoulade (By Melissa Clark)

½ pound bacon (about 6 thick slices)

½ pound pickled green tomatoes, finely chopped, plus pickling liquid

1 tablespoon minced fresh chives, plus more for serving

1 egg yolk

¼ teaspoon coarse kosher salt

½ cup neutral oil, like grapeseed, safflower or canola

¼ cup olive oil

 

Fried Tomatoes

Ingredients

1 teaspoon coarse kosher salt

1 teaspoon black pepper

3 large unripe green tomatoes, sliced 1/4-inch thick

1 ½ cups all-purpose flour

4 large eggs, beaten with a splash of water

1 ½ cups cornmeal (or use just a box cornbread mix!!!)

Hot sauce, for serving

 

Bacon Rémoulade

Directions

 

Step 1

Make the bacon rémoulade: In a large nonstick skillet over high heat, cook bacon until crisp, about 6 minutes. Transfer to a plate lined with paper towels to drain. Reserve the bacon grease in the skillet.

 

Step 2

In a small bowl, combine pickled tomatoes and chives. Crumble in bacon. In a medium bowl, combine egg yolk, 1 tablespoon green tomato pickling liquid (or lemon juice), 1 teaspoon cold water and 1/4 teaspoon salt. While whisking constantly, slowly drizzle in neutral oil and olive oil until sauce begins to thicken into mayonnaise. Add more pickling liquid to taste.

 

Step 3

Finely chop 1/2 cup of the pickled-tomato-and-bacon relish and mix it into mayonnaise to make rémoulade. Save remaining relish for serving.

 

Step 4

Prepare the tomatoes: Sprinkle 1 teaspoon salt and 1 teaspoon pepper over green tomatoes and set aside. Put flour in a shallow bowl, the eggs in another shallow bowl, and the cornmeal in a third. Line a rimmed baking sheet with parchment paper. Add tomatoes to flour one or two at a time. Coat all over, shake off any excess and transfer to eggs. Dip both sides in eggs, shake off any excess and transfer to cornmeal. Press tomatoes into cornmeal until well coated on both sides, and then transfer to baking sheet. Repeat with remaining tomatoes.

 

 

Step 5

Heat the nonstick skillet with the bacon grease over medium heat. Line a rimmed baking sheet with paper towels or a paper bag. When grease is hot but not smoking, add tomatoes to pan in batches of 3 to 4. Cook 2 to 3 minutes per side, or until golden brown. Transfer to lined baking sheet and sprinkle with salt while still hot. Repeat with remaining tomatoes. Serve fried tomatoes with rémoulade, bacon and pickled green tomato relish and hot sauce.