Chimichurri Steak Pizza with Asiago and Fresh Mozzarella Cheese 🍕🥩🧀

Ingredients

For the chimichurri sauce:

• 1 cup fresh parsley, finely chopped

• 3 tbsp fresh cilantro, finely chopped (optional, but adds brightness)

• 3 garlic cloves, minced

• ½ cup olive oil

• 2 tbsp red wine vinegar

• 1 tsp red pepper flakes (adjust to spice preference)

• ½ tsp dried oregano

• Salt and black pepper, to taste

For the steak:

• 10 oz skirt steak or flank steak

• 1 tbsp olive oil

• Salt and black pepper, to taste

For the pizza:

• 1 ball of pizza dough (homemade or store-bought, ~12-inch)

• 1 tbsp olive oil (for brushing dough)

• 1½ cups fresh mozzarella cheese, torn into chunks

• ½ cup Asiago cheese, freshly grated

• Fresh arugula (for topping, optional)

Instructions

1. Make the chimichurri:

   • In a bowl, mix parsley, cilantro, garlic, olive oil, vinegar, red pepper flakes, oregano, salt, and pepper.

   • Stir well and let it sit at least 30 minutes for the flavors to meld.

2. Cook the steak:

   • Heat a skillet or grill pan over medium-high heat.

   • Season steak with olive oil, salt, and pepper.

   • Cook 3–4 minutes per side (for medium-rare) or until desired doneness.

   • Rest 5 minutes, then slice thinly against the grain.

3. Prepare the pizza dough:

   • Preheat oven to 475°F (245°C) with a pizza stone or baking sheet inside.

   • Roll/stretch dough to about 12 inches.

   • Brush lightly with olive oil.

4. Assemble the pizza:

   • Spread 2–3 tablespoons of chimichurri over the dough as the sauce base.

   • Add chunks of fresh mozzarella evenly.

   • Sprinkle Asiago cheese over top.

   • Arrange slices of cooked steak on the pizza.

5. Bake:

   • Transfer pizza to hot stone/baking sheet.

   • Bake 10–12 minutes until crust is golden and cheese is bubbling.

6. Finish and serve:

   • Drizzle with extra chimichurri.

   • Top with fresh arugula for a peppery bite (optional).

   • Slice and enjoy immediately!