Place the ricotta in a food processor and whip until fluffy and smooth, about 2-3 minutes. Season with a little salt and pepper.
Roll out the pizza dough to desired thickness and brush liberally with olive oil. Oil the grates of your already-hot grill and carefully place the dough, oiled side down, on the grill. Close the lid to the grill and cook on the first side for 2-3 minutes, or until golden and charred. Brush the top side with olive oil and flip over.
Working quickly, spread the ricotta cheese over the dough and top with the sliced steak, balsamic onions, and pecorino cheese.
Close the lid of the grill and cook for about 5-7 minutes, rotating the pizza once about halfway through (all grills are different so I would check on it every couple minutes). The pizza is done when the cheese is bubbly, and the pizza dough is crispy/charred on the bottom and cooked through. Remove from heat, cool slightly, and then top with the baby arugula tossed lightly with olive oil and lemon juice. Slice and serve.
Whisk all the ingredients for the marinade together and submerge the steak.
Refrigerate the steak for at least 8 hours and up to 24, flipping the steak a couple times throughout the marination time.
Heat a grill to medium-high and oil the grates. Add the steak (discard the marinade) and cook for 3 minutes per side.
Allow to rest, tented with foil, for 5-10 minutes before slicing. Keep your grill on if you plan to make the pizza immediately.
Ingredients
dash of hot sauce
1 lemon lemon juice
1 tbsp mustard, dijon
2 tbsp oil, vegetable
pinch of red pepper, flakes
hefty pinch of salt and pepper
2 tsp Worcestershire sauce
2 tsp soy sauce
1 lb Braveheart® Inside Skirt Steak
2 tbsp vinegar, red wine
Balsamic Red Onions
Directions
Heat a skillet over medium heat and add the butter. Add the onions and cook for 5 minutes.
Add the balsamic vinegar, sugar, and red pepper flakes and reduce the heat to low. Cook, uncovered, for 10-15 minutes or until the onions are super soft and the liquid has evaporated. Season with salt and pepper.
