Balsamic Steak and Arugula Pizza for a National Pizza Month #SundaySupper with #GalloFamily

Balsamic Steak and Arugula Pizza for a National Pizza Month #SundaySupper with #GalloFamily

I suppose you could cross this off my culinary bucket list. I must admit that pizza seems like a rather pedestrian dish to be placed there, given my style, but I had a rather unusual version. There are few factors preventing me from preparing it but chief among them is the fact that, according to the recipe developer, the entire pie weighs in at ten to twelve pounds which is excessive for three people in my family. Possibly next February for a Super Bowl party...

For this dish, I decided to place the focus onto the flavor profile.

Inspiration Behind the Dish

Gallo Family Vineyards has decided to use this opportunity to challenge the team at #SundaySupper to pair its wines with pizza toppings in celebration of National Pizza Month, which is October in the United States. For it, each participant was able to select two wines to pair so I chose chardonnay and cabernet sauvignon, primarily because I'm most familiar with them, so it would theoretically result in better pairings, but also because they are my favorite wines to drink. Not familiar with Gallo Family Vineyards? Well, they have provided a store locator so you can find their wines. Also, please consider giving them a 'Like' on Facebook, following them on twitter and instagram in addition to subscribing to their YouTube channel. Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

When I was conceptualizing the dish, I thought I might pair the chardonnay with French flavors that complement chicken but it looked like many of my peers were also preparing chicken pizzas so I thought I'd pair the cabernet sauvignon. My favorite way to pair it is with beef so, per what has become my standard operating procedure, I consulted The Flavor Bible and was reminded of a flavor pairing I used a couple of years ago with a New York steak dish. It suggested to pair steak with arugula, Parmesan and balsamic vinegar. It has become one of my favorite flavor profiles and I knew it would pair nicely with the cabernet sauvignon so I used it again.

Dish Details

I adapted a number of different sources to create this dish. I used the pizza dough recipe found on page 31 of Fabio's Italian Kitchen by Fabio Viviani with Melanie Rehak with the pizza sauce found on thekitchn.com. For the toppings, I used the balsamic marinade found at food.com and paired it with Ina Garten's arugula topping found on foodnetwork.com.

Ingredients

For the balsamic steak:
1 3/4-to-1 pound flank steak
1/4 cup balsamic vinegar
1/4 cup plus 1 tablespoon olive oil, divided
1 clove garlic, smashed with the side of a knife
Freshly ground black pepper

For the pizza dough:
1/4-ounce (1 packet) dry active yeast
1 1/2 cups water at a temperature of 100° Fahrenheit to 110° Fahrenheit
1 teaspoon sugar
4 cups all purpose flour
1 tablespoon olive oil

For the pizza sauce:
1 28-ounce can whole or diced tomatoes
6 cloves garlic
2 teaspoons balsamic vinegar
Olive oil
Kosher salt
Freshly ground black pepper

Shredded mozzarella and parmesan cheese

For the arugula:
5 ounces arugula
Juice from 1 lemon
Olive oil
Kosher salt
Freshly ground black pepper

Method

1. Prepare the flank steak. Place the steak in a resealable plastic bag, then combine the garlic, balsamic vinegar, 1/4 cup olive oil in a small bowl and season with pepper. Pour the marinade over the steak and refrigerate for at least 1 hour. Remove the steaks from the marinade 30 minutes before searing it and discard the marinade. Pat the steak dry and heat the remaining oil in a large skillet. Once it starts to smoke, sear the steak, approximately 4 to 5 minutes on each side. Remove from the pan and let it rest for 5 minutes, then slice the steak into thin strips. It may also be necessary to cut each strip into bite size pieces. Set aside while you prepare the pizza dough.

2. Prepare the pizza dough and pizza sauce. Using a mixer with the dough hook attachments, combine the yeast, water and sugar in a large mixing bowl. Add the flour in small amounts, mixing well in between each addition until the dough is tacky but not sticky. Remove the dough from the bowl using olive oil if necessary and place on a lightly floured a flat surface. Cover the dough with a dry towel and let it rise for 30 minutes. While the dough is rising, preheat the oven to 425° Fahrenheit then combine the first three ingredients in a blender and drizzle in approximately 1 tablespoon olive oil. Blend the sauce, then season with salt and pepper to taste.

3. Assemble the pizza. Once the dough has risen, Roll the dough, shape it and transfer it to a sheet pan or pizza pan. Spoon some pizza sauce onto the dough, leaving three quarters of an inch space from the edge of the dough. Shower the pizza sauce evenly with the cheeses then top the cheese with the balsamic steak. Bake in the preheated oven until the crust is crispy and the cheese has melted, approximately 9 to 10 minutes.

4. Prepare the arugula and finish the dish. While the pizza bakes, combine the lemon juice and olive oil in equal parts in a small bowl, then season with salt and pepper. Toss the arugula with just enough to dampen, a scant couple of teaspoons. Once the pizza is finished in the oven, top it with the dressed arugula, slice and serve with your favorite Gallo Family Vineyard wine.

Final Thoughts

There are a couple of execution issues I'd like to discuss. First, my source recipe for the instructs to marinate the steak for only 30 minutes to 1 hour but I actually let it sit in the marinade overnight for a stronger balsamic flavor. Secondly, I wanted to specify here that my first attempt at pizza dough failed because I didn't measure the flour. Furthermore I had trouble mixing the flour after a few additions so I might add it all in at once the next time I attempt it. Overall, I was fairly satisfied with the dough because it was comparable to some pizzas I have had delivered. Honestly, pairing wine with pizza initially seemed unnatural to me, however the cabernet did pair with the flavors of the pizza exceptionally well so I will probably do so again the next time I make pizza at home.

Lastly, I'm not the only National Pizza Month celebrant, so be sure to review the others listed below.

Sweet Pizzas

• Apple Pie Pizza by That Skinny Chick Can Bake
• Chocolate Chip Peanut Butter Pizza by Desserts Required
• Peach Maple Mascarpone Dessert Pizza by Whole Food | Real Families

Savory Pizzas

• Apricot Chicken Brie Flatbread Pizza by Feed Me, Seymour
• Autumn Sausage & Sweet Potato Pizza by The Crumby Cupcake
• Balsamic Steak and Arugula Pizza by Crazy Foodie Stunts
• Chicken Parmesan Pizza by Life Tastes Good
• Chorizo and Roasted Pepper Pizza with Arugula by Hezzi-D’s Books and Cooks
• Flammkuchen by Curious Cuisiniere
• Grilled Fig + Prosciutto Pizza by An Appealing Plan
• Jalapeño Popper White Pizza by Food Done Light
• Meat Lover’s Skillet Pizza by Grumpy’s Honeybunch
• Pasta Pizza Pie by Alida’s Kitchen
• Pizza Bagels by Recipe for Perfection
• Portuguese Flatbread Pizza by Family Foodie
• Roasted Butternut Squash, Prosciutto and Goat Cheese Pesto Pizza by Cupcakes & Kale Chips
• Roasted Corn Pizza by Brunch with Joy
• Sauerkraut and Meatball Pizza by Palatable Pastime
• Sausage and Ricotta Naan Pizza by Casa de Crews
• Thai Chicken Pizza by The Redhead Baker

Also Featured: Simple Tips for Wine Cheese Pairings plus Pizza Recipes #SundaySupper with Gallo Family Vineyards.
Need more ideas for celebrating National Pizza Month? Check out Gallo Family Vineyards’ blog.

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It's easy. You can sign up by clicking here: Sunday Supper Movement.

Skillet Steak Fajitas for an Easy Holiday Entertaining #SundaySupper with @Beef

Skillet Steak Fajitas for an Easy Holiday Entertaining #SundaySupper with @Beef

There seems to be a certain theme in my dishes recently. Namely, a mad scramble to find an alternate dish because I wasn't able to prepare my original idea. Such was the case last Sunday and it repeats its ugly head again today. The dish I wanted to prepare originally utilized the oven which is not available to me at the time of this writing. I do live in an apartment and the matter is being addressed by the maintenance staff but it requires an order for a replacement part and am at the mercy of the manufacturer and the shipping company, so I am too.

This dish isn't the first one thought of when discussing Holiday dishes, but I must ask, why not? The dish could easily be prepared on a weeknight and if presented buffet-style would be perfect for a potluck style Holiday celebration. In fact, beef can be much more versatile during this time of year than a roast (but that always works well too!) To learn more about the adaptabililty of beef, I encourage you to review the Beef Checkoff website, 'Like' their facebook page, in addition to following them on their twitter and pinterest pages, but especially the #SundaySupper Beef pinterest board for more recipe ideas. This post is sponsored by The Beef Checkoff. All opinions are my own.

From the standpoint of the dish itself, long time readers of my site will remember that I profiled this dish two and a half years ago however I've done some additional research since then and have learned to fortify flavor of the dish.

The Challenge

Replicate a more flavorful version of a dish I profiled previously.

The Source

This dish has been inspired by Serious Eats and The Pioneer Woman

Ingredients

1/2 cup plus 1 tablespoon vegetable oil
1/4 cup lime juice
1/4 cup soy sauce
2 tablespoons brown sugar
3 cloves garlic, minced
1/2 tablespoon ground cumin
1/2 tablespoon freshly ground black pepper
1/2 tablespoon chili powder
1 flank steak, approximately 2 pounds
3 bell peppers, each a different color (red, green, orange, or yellow), coarsely julienned
1 large yellow onion, peeled, cut in half lengthwise (from root to stem), then sliced thin crosswise
8 to 10 flour tortillas, warmed
Salsa, guacamole, sour cream and/or shredded cheeses, for serving

Method

1. Marinate the fajitas. Combine the first eight ingredients in a small bowl, then divide the marinade between two resealable plastic bags. Place the flank steak in one of the bags and the bell peppers with the onions into the second. Push any excess air out of the bags, seal and refrigerate for 3 hours.

2. Cook the fajitas. In a large skillet, heat one tablespoon oil over medium high heat. While the pan is heating, remove the flank steak and the vegetables from their marinades and shake off any excess. Add the flank steak to the pan first, about 3 minutes per side or until medium rare. Remove from heat and set aside. Add the vegetables into the same skillet and cook, stirring occasionally, until softened, approximately 5 minutes.

3. To serve, slice the flank steak thinly across the grain and serve with warmed tortillas and your chosen condiments, such as salsa, guacamole, sour cream and/or cheeses.

Successful?

One of the things I liked about Ree's version in addition to Chef López-Alt's is the seasoning of the accompanying onions and peppers which don't receive as much attention as the beef in many recipes and a good example is the version I published previously.

Please check out other Beef dishes for this week's event:

Appetizers

• Bacon Wrapped Filet Mignon by MealDiva
• Chipotle Beef Taco Bites by Feed Me, Seymour
• Mini Beef Wellingtons by Bobbi's Kozy Kitchen
• Pepper Steak in Wonton Cups by Flavor Mosaic
• Philly Cheesesteak Dip by Life Tastes Good

Brunch or Breakfast for a Crowd

• Beef Sausage, Egg and Cheese Roll Ups by Daily Dish Recipes
• Beef Tenderloin Benedict by Cindy's Recipes and Writings
• Chicken Fried Steak by kimchi MOM
• Potato Pancakes with Filet Mignon and Fried Eggs by Peanut Butter and Peppers
• Steak and Egg Breakfast Braid by Curious Cuisiniere

Main Dish

• Awesome Avocado Steak Tacos by Cooking Chat
• Beef Tenderloin with Gorgonzola Sauce by That Skinny Chick Can Bake
• Cider Beef Stew by Magnolia Days
• Slow Cooker Beef Barley Soup by Shockingly Delicious
• Steak & Mushroom Pie by The Messy Baker

Potluck Style

• Beef and Bean Enchilada Bake by The Foodie Army Wife
• Braised Beef Ravioli by Family Foodie
• Mom's Lasagna by Alida's Kitchen
• Mozzarella Stuffed Meatballs by Casa de Crews
• Skillet Steak Fajitas by Crazy Foodie Stunts

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Light Stunt: Grilled Flank Steak with Chimichurri Sauce

Grilled Flank Steak with Chimichurri Sauce

I prepared this dish out of curiosity, more than anything. I had seen it prepared by a number of Food Network personalities and even a local TV journalist put one on her personal blog. Chimichurri sauce originates from Argentina and traditionally pairs with grilled beef but can also be paired with chicken, fish or used as a marinade. From the recipe, I could determine that it's similar to a Genovese pesto with similar ingredients (raw herbs, garlic and oil) but I also noted that, because this sauce is served cool, it would be a refreshing contrast to grilled proteins.

The Source

The sauce was taken from page 26 of the recipe guide of Top Chef University DVD set.

Ingredients

1 flank steak, about 2 pounds
Kosher salt
Freshly ground black pepper
1/4 shallot, peeled and chopped roughly
1 small clove garlic, peeled
3 tablespoons red wine vinegar
Juice from 1 lemon
1 pinch lemon zest
1/4 teaspoon red pepper flakes
1/2 bunch fresh chives
1/4 bunch fresh flat leaf parsley
Leaves from 2 sprigs fresh thyme
3 sprigs fresh tarragon
1 tablespoon fresh oregano leaves
1 cup extra-virgin olive oil

Method

1. Remove flank steak from the refrigerator and let it come to room temperature, no more than 30 minutes. Pat the steak dry with paper towels and season it with salt and pepper. Heat a grill or grill pan over medium-high heat. Sear the steak over the grill about 6 minutes per side for medium rare, but check for doneness.
Once the proper temperature has been reached, remove and set aside for 5 minutes to allow for carryover cooking.

2. While the steak is resting, blend the shallot, garlic, lemon juice and lemon zest plus 1 tablespoon olive oil in a blender until the ingredients form a smooth paste. Add the herbs with the red pepper flakes and pulse until the herbs are chopped and the mixture forms a textured pureé. Add the oil and blend until the sauce is emulsified. All of the remaining oil may or may not be needed. To plate, slice the flank steak across the grain and serve topped with the sauce.

Successful?

I had a little difficulty categorizing this dish because I originally planned to just practice my presentation skills, but I also noted how quickly the dish came together which would make it perfect fir a weeknight meal.

In other news, did you see episode two of Next Food Network Star? I have a couple of questions: 1) Where was Bob and Susie this week? 2) How is Danushka still competing? The only explanation I can offer is that her burger was better than her competitors this week. I like the format of the challenge because it forced the contestants to effectively communicate their message but I was a little bored by the topic of burgers.

What are your thoughts? Reply in the comments.