This is a sponsored conversation written by me on behalf of Certified Angus Beef via Burst Media. The opinions and text are all mine.
The other day my husband and I made a version of these pizzas for dinner and I’m telling you I could NOT believe how good they were. I just kept saying “this is the best dinner!” No matter what your dinner plans are for this week you should definitely add these EASY pizzas to the menu. Just because they taste like they came from a restaurant doesn’t mean they take a lot of effort! I promise!
First, I started off by grilling up some Certified Angus Beef® top sirloin steaks. Now, don’t be scared if you’re not a grilling expert. I’m not! I usually cook in my slow cooker so I was a little worried. But all you do is season the steak with a bit of salt and pepper and throw it on a hot grill. Then I followed these guidelines to get the steak perfect. This little acronym makes it easy to remember all the steps to steak success:
S–Start with a hot grill. Searing beef helps lock in its delicious juices
T–Turn steaks gently with tongs; never pierce them with a fork.
E–Ensure juiciness by flipping steaks/burgers only once.
A–Assess doneness with an instant-read thermometer
K–Keep food safety in mind. Thoroughly wash anything that comes in contact with raw meat.
S–Set steaks aside to rest a few minutes before serving, to keep the juices inside.
To check for doneness I used the guidelines on the Certified Angus Beef® website. I prefer my steak medium rare so I cooked until the middle of the steak read 145° F.
After the steak is cooked to the preferred doneness you just let it rest for about 5 minutes to get the most delicious juiciness possible. While the steak is resting I prepared the rest of the pizza. First I preheated my oven to 425° F. I like to use flat round pitas for the crust. They taste delicious and hello–could you get any easier? Everyone can have their own personal pizza and top it how they like. I also bought some prepared pesto from the refrigerator section of the grocery store. You can definitely make your own pesto but for me it was just easier to buy some. I put a large spoonful of pesto on each pita and spread around evenly. Then I added mozzarella and sliced mushrooms and tomatoes. By this time the steak has rested long enough and I sliced it up and topped my pizza with it. Just bake for 5 fast minutes and you’re ready to slice it and eat.
I am telling you I could not believe how good the steak was. It was juicy, tender and totally full of flavor! It only needed a little salt and pepper for seasoning and the flavor was fantastic! When you see the Certified Angus Beef® brand logo you know that the beef has met 10 standards for premium quality. One of those standards is the abundant marbling. When you see the little white flecks within the red meat you can be assured that the beef will be basted from the inside out with equals mouthwatering flavor. To find restaurants and grocers in your area that sell Certified Angus Beef® visit this website.
Recipe for Personal Pesto Pizzas with Certified Angus Beef® Steak, Mushrooms and Tomatoes
Makes 4 servings
Prep time: 30 minutes
- 2 (8 oz) Certified Angus Beef® Filet of Sirloin
- 4 (7 inch) round flat pita breads
- 1/2 cup prepared pesto sauce
- 1 cup shredded mozzarella
- 1 tomato, sliced
- 1 cup mushrooms, sliced
1. Grill the steaks on a hot grill until desired doneness is reached (follow guidelines for cooking steaks on this website). Let the steaks rest for 5 minutes and then slice.
2. Preheat oven to 425°. Spoon 2 Tbsp of pesto onto each pita bread. Sprinkle with 1/4 cup of mozzarella. Top with 1/4 of tomato and 1/4 cup of mushrooms. Bake for about 3 minutes. Then add the sliced steak and bake for 2-3 more minutes.
3. Slice the personal pizzas and serve!
If you want to be hungry, make sure to visit Certified Angus Beef® on Instagram!
Comments submitted may be displayed on other websites owned by the sponsoring brand.
This is a sponsored conversation written by me on behalf of Certified Angus Beef via Burst Media. The opinions and text are all mine.
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