Recipe by National Cattlemen's Beef Association
"The bold, robust flavors of grilled beef top sirloin slices are a sensational topping on a tomato and arugula pizza."
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1 (1 pound)
boneless beef top sirloin steak, cut 1 inch thick
fresh lemon juice
1 (16 ounce) package
refrigerated whole grain, whole wheat or regular pizza dough
Nonstick cooking spray
yellow and/or red cherry or grape tomatoes, halved or quartered if large
reduced-fat shredded Italian blend cheese
arugula or baby spinach leaves
crushed red pepper, or more to taste
Even though I cooked the steak to well-done, it was still absolutely flavorful and delicious. I added the zest of the entire lemon to the marinade to really punch up that citrus flavor before brushing it on the meat, and WOW - easiest steak and most delicious steak I've grilled yet! I bought ready-made pizza dough from the local grocery store, and made it into 4 "mini" pizzas (we cut them in half for each of my 3 kids, and there was still an entire mini-pizza left for my husband to take to work the next day for lunch) instead of one giant one. No change in cooking time, either. 15 minutes did the trick for mine. Quick, easy, packed full of amazing flavors, and definitely a repeat at my house!
This was good. It helped that I cooked the steak perfectly. :) Even Grumpy liked it!
I make alot of pizza at our house so I thought I would try this recipe.Turned out pretty good I made my own pizza crust as I always do! used spinach but wilted it a bit before i topped it on the pizza and added some fresh garlic also added some onion and mushrooms for more flavor over all pretty good not sure if it was good enough to make again but i will certainly save it!
* Percent Daily Values are based on a 2,000 calorie diet.
Pesto Steak and Arugula Pizza
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 148
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