Grilled Steak & Gorgonzola Pizza with Balsamic Glaze




I spotted this recipe on, and thought it was a perfect one for our website.  There are many delicious sounding recipes on this site.  Check it out!


   10 oz. New York strip steak
   Marinade, see below (optional but highly recommended; it was delicious)
   2 T. Olive oil


   1/2 lb. pizza dough
   Flour (and cornmeal if available), for work surface
   Olive oil, for brushing crust
   1/2 cup shredded Fontina cheese
   1/2 cup shaved Parmesan cheese
   1/2 - 3/4 cup Gorgonzola (I used closer to 3/4, but I love bleu cheese)
   Handful of arugula
Balsamic Reduction (place on med low heat until reduced by about half)

   1 cup balsamic vinegar  (Traditional, Chocolate or Espresso)
   1 T. honey
   1/4 t. black pepper


1.  If using marinade, mix ingredients marinate steak in refrigerator that morning.
2.  Preheat oven to 425 degrees. Bring balsamic vinegar to boil in small pan, then reduce heat to medium. Cook until vinegar is reduced by half. Stir in honey and pepper.
3.  Heat 2 T. olive oil in saute pan over medium-high heat. Add steak and cook 5 minutes on each side for medium-rare. Remove from heat, tent with foil, and allow to rest while making pizza.
4.  Roll pizza dough to a thin crust on a floured work surface (add cornmeal if you have it). Brush with olive oil, transfer to cookie sheet or pizza stone, and bake in oven until slightly golden, about 10 minutes. 
5.  Remove crust from oven, sprinkle with Fontina and Parmesan. Add about half of the Gorgonzola in large chunks. Return to oven and bake until crust is golden brown and cheese is melted. Meanwhile, slice the steak.
6.  Remove from oven, add sliced steak, remaining chunks of Gorgonzola, and arugula. Drizzle with balsamic reduction and stuff your pretty little face.

My Favorite Steak Marinade

My favorite easy steak marinade is a 2:2:2:1:1 ratio (long enough for you?) of pantry ingredients. The measurements I used for the marinade are:

2 T. olive oil
2 T. balsamic vinegar
2 T. Worcestershire sauce
1 T. Dijon mustard
1 T. minced garlic

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