Grilled Steak Flatbread With Gorgonzola & Balsamic Glaze
- 10 oz. Certified Piedmontese New York Strip steak
- 1/2 lb. pizza dough
- Flour (and cornmeal if available), for work surface
- 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
- 1 cup balsamic vinegar
- 1/4 t. black pepper
Precook your Certified Piedmontese steak to your desired temperature and slice.
Preheat oven to 425 degrees.
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.
Top the crust with the cheeses and steak slices. Then drizzle top with balsamic vinegar.
Bake the Flatbread for 10-12 minutes. The take out and top with arugula and more balsamic vinegar. Enjoy!