For the pizza:

• 1 pre-made pizza dough, room temperature
• Grilled Rose Veal Skirt Steak (recipe below)
• 2 jalapeños, grilled
• 1 4-oz. can crushed pineapple, strained
• 1/2 cup fresh arugula
• 1-2 tsp olive oil
• salt and pepper, to taste

 

Grilled Rose Veal Skirt Steak

• 1-2 pounds Veal Skirt Steak
• 2 tsp olive oil
• 1 Tbsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp pepper

 

1. Drizzle the olive oil on both sides of the skirt steaks then sprinkle with the cumin, chili powder, salt and pepper and rub it into the meat. Roll steaks, then wrap tightly in foil and refrigerate overnight.
2. The following day, remove the veal from the fridge. Unwrap and bring to room temperature before cooking (30-60 minutes).
3. Sear both sides of the skirt steaks over medium-high heat until meat is cooked to desired doneness, rare or medium rare, about 3-5 minutes per side. Transfer to a cutting board and cover loosely with foil.

1. Prepare the toppings: slice steak into small pieces, slice the jalapeño (you can remove the seeds if you don’t want the extra heat), drain the crushed pineapple and have the arugula ready by the grill.
2. Slice the pre-made pizza dough into two pieces and stretch each one into a thin circle. Drizzle both sides of the dough with a bit of olive oil then carefully place the dough rounds on the grill. Cover the grill and cook for 3-4 minutes, until the top of the dough begins to bubble.
3. Flip over the pizza dough then add the toppings: first the veal, then the jalapeño and pineapple and top with the arugula. Cover the grill and cook for 5 minutes.
4. Remove the pizzas from the grill, place on a cutting board, slice and eat!

 

Note: Melinda originally developed this recipe with our Veal Flanken, which we don’t make any more! You can find the original post here. Skirt Steak makes a flavorful and delightful substitute.