Steak House Pizza with Whole Wheat Crust on the grill.

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I made this while at our cabin that currently has no oven. I made a whole wheat pizza crust but store bought would work fine as well.

Whole Wheat Pizza Dough :

1 1/2 cups water

1/4 cup olive oil

2 1/2 cups unbleached all-purpose flour

1 cup whole wheat flour

2 1/2 tsp instant yeast

Bread Machine:

Place ingredients in pan as directed in your machines manual. Set on dough setting.

Stand Mixer:

Place the dry ingredients in stand mixer bowl fitted with a dough hook. With motor running, gradually pour in liquids and knead with machine until smooth. Place dough in oiled bowl, cover and allow to rise until puffy. Punch down and form crust.

Dough can be made ahead and refrigerated in sealed container. This also gives a greater depth of flavor to the crust.

 

 

I rolled the dough out thin and placed it on a hot grill. I flipped the dough once grill marks appeared . While the other side cooks I added the toppings which I prepared ahead of time.

The toppings consisted of

Arugula

Provolone

Thinly sliced green onions

Grilled medium rare petite sirloin, sliced thinly after resting for a bit.

Sauteed sliced cremini mushrooms and thinly sliced onion in butter until mushrooms were cooked and onions caramelized. Removed to a platter and used same pan for the sauce.

The sauce was made with a reduction of whiskey. Once the whiskey had reduced by half I added heavy cream and continued to reduce until thick. I also added to the sauce while reducing roasted garlic , salt and pepper. When the sauce has thicken significantly I stirred in some Marscapone until melted throughout and the sauteed mushrooms and onions.

I spread the sauce evenly over crust. Layered the steak and provolone cheese. Sprinkle over top the green onions and arugula. The pizza stayed on the grill until the provolone had melted. YUM!!!

Grilled Beef Tacos are a quick, refreshing, budget friendly meal.

Grilled Beef TacosImage

Salsa:

2 tablespoons chopped cilantro

1/4 cup red onion, small dice

4 ripe Roma tomatoes, seeded and diced

2 jalapenos, seeded and  small dice

3 tablespoons lime juice

1 tsp. salt

1/2 tsp. black pepper

Garnish:

2 avocados, pitted, peeled and diced

2 tomatoes, seeded and diced

1/4 cup chopped cilantro

6 green onions, sliced

1/4 head cabbage, shredded

1 1/2 lbs. skirt steak

salt and pepper; to taste

2 cloves garlic , minced

2 tablespoon olive oil

juice from 1 lime

12 large corn tortillas

Combine all ingredients for the salsa and set aside.

Just before you grill, prepare the tortillas. Dip the tortillas in water and grill 30 seconds on each side . Wrap in a damp towel until ready to make tacos.

Season the steaks with salt and pepper. Rub in the garlic and olive oil. Drizzle on the lime juice. Grill over high heat or hot coals until evenly seared , about 2 minutes per side. Remove and allow to rest before thinly slicing against the grain.