If you’ve never tasted the beauty that is chimichurri sauce, run don’t walk, to your food processor and make this zippy, green, purely magical steak sauce today. Vanessa Mota of the blog Smart Little Cookie knows the secret to the most flavorful lean steak is chimichurri spooned over the meat in generous amounts. We #flatoutlove this! Thanks, Vanessa!
By: Vanessa Mota, Smart Little Cookie
Yield: 1 pizza
Churrasco Pizza with Chimichurri Sauce
- 1 Flatout Artisan Thin Pizza Crust
- 1 pound skirt steak (churrasco)
- 1 cup fresh baby arugula
- ½ teaspoon red wine vinegar
- salt and freshly ground black pepper
- ½ cup Parmesan cheese
- For the Chimichurri Sauce
- ½ cup fresh parsley
- ½ cup fresh cilantro
- ¼ medium red onion, chopped,
- 2 garlic cloves
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoons freshly squeezed lime juice
- 1 teaspoon red wine vinegar
- ¼ cup extra virgin olive oil
Using a food processor, mix parsley, cilantro, onion, garlic, oregano, red pepper flakes, ¼ teaspoon salt, ¼ teaspoon ground black pepper, lime juice and vinegar. Slowly stream in the olive oil while pulsing, until combined. Transfer to a sealed jar and reserve.
Heat a cast iron skillet or grill pan over high medium heat. Spray with nonstick cooking spray.
Season skirt steak with salt and pepper to taste. Add to the hot skillet and cook for about 4 minutes on each side. Remove from the skillet and let rest for a few minutes before slicing into ¼ inch thick slices.
Preheat oven to 375 degrees. Line baking sheet with parchment paper.
Place pizza crust on baking sheet and sprinkle with ¼ cup Parmesan cheese. Bake for 2 minutes and remove from the oven.
Season arugula with a pinch of salt and pepper and ½ teaspoon red wine vinegar. Lay a bed of arugula over the pizza crust. Add sliced skirt steak. Top with reserved chimichurri sauce and sprinkle with left over Parmesan cheese.