Carne Asada Pizza

By vealam

Ingredients

• For the flank steak:
• 1.25 lb flank steak
• 4 garlic cloves
• 1 jalapeño
• 1/2 bunch fresh cilantro
• 2 limes, juiced
• 1 orange, juiced
• 2 tablespoons red wine vinegar
• 1/3 cup olive oil
• 1 teaspoon kosher salt
• For the pizza:
• 1 recipe of your favorite pizza crust (I totally used store bought- thank you TJ's)
• 1 cup of cilantro pesto
• 6 oz shredded pepper jack cheese
• 1/2 small red onion, diced small
• fresh cilantro
• lime
• For the Pesto:
• 1 large bunch cilantro leaves, (trim lower stalks)
• 1/4 cup toasted pine nuts
• 1 clove garlic
• 2-3 tablespoons fresh lemon juice (1 large lemon)
• 1/4 cup fresh grated parmesan cheese
• 1/2 cup grapeseed oil
• 1/4 teaspoon salt (or more to taste)

Details

Adapted from mountainmamacooks.com

Preparation

Step 1

For the Cilantro Pesto:
Place the cilantro leaves, pine nuts, garlic, lemon juice and parmesan in the base of a food processor. Pulse until ingredients are roughly incorporated. With the food processor on, slowly add grapeseed oil until the pesto is smooth. Season with salt and adjust if necessary.

For the flank steak, put all ingredients (minus the flank steak) in a food processor and pulse until a all ingredients are smooth. Transfer the marinade and the flank steak to a large ziplock baggie and marinate for 2-3 hours.
When ready to cook, remove steak from marinade (discarding marinade) and grill the steak on medium-high for 5-6 minutes each side or until cooked to your liking. I'm a medium rare girl….
For the pizza, preheat oven to 500F degrees.
Divide pizza dough in half and spread each dough until about 12-inches wide in a large circle.
Sprinkle baking sheet or stone with a tablespoon of cornmeal (optional) and then place dough on it.
Spread dough with 1/2 of cilantro pesto and sprinkle with half of cheese.
Place in a hot oven and bake for 12-14 minutes.
Remove pizza from oven and top with thinly sliced flank steak, chopped red onion, fresh cilantro and a squeeze of lime.
Repeat to make a second pizza.
Enjoy!