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 Mediterranean
Beef Steak-and-Salad Pizza
Lou Rapp OHIO
Total Preparation and Cooking Time: 30 Minutes • Makes 4 servings
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1
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pound beef round tip steaks, cut 1/8 to 1/4 inch thick
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1/2
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cup prepared balsamic vinaigrette
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Salt and pepper
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4
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individual prebaked pizza crusts (4 ounces each;7-inch diameter)
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1
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package (8 ounces) Mediterranean escarole and leaf lettuce salad blend or
European salad blend
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1/2
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cup chopped jarred roasted red peppers
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1/2
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cup crumbled herb-seasoned feta cheese
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1. Heat oven to 325°F. Stack beef steaks; cut lengthwise in half, then
crosswise into 1-inch wide strips. Heat 1 tablespoon vinaigrette in large
nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1
minute or until outside surface of beef is no longer pink. (Do not overcook.)
Remove from skillet with slotted spoon. Repeat with 1 tablespoon vinaigrette
and remaining beef. Season with salt and pepper.
2. Place pizza crusts on baking sheet. Heat in 325°F oven 3 to 5 minutes or
until warm. Meanwhile combine beef, salad greens, peppers, cheese and remaining
vinaigrette; toss to combine. Divide salad evenly among pizza crusts.
Cook's Tip:
Recipe may be made with 1 pound beef top round steak; cut steak lengthwise in
half, then crosswise into 1/8-inch thick strips. Salad may be served in pita
bread pockets or rolled up in flour tortillas.
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