Churrasco Pizza with Chimichurri Sauce
Juicy tender churrasco laying on a bed of arugula over Flatout Artisan Thin Pizza Crust, topped with fresh chimichurri sauce and sprinkled with Parmesan cheese.
Servings: 2 servings
Calories: 807kcal
Ingredients
- 1/2 pound skirt steak (churrasco)
- 1 Thin Pizza Crust
- 1 cup fresh baby arugula
- 1/2 teaspoon red wine vinegar
- salt and pepper , to taste
- 1/2 cup Parmesan cheese
For the Chimichurri Sauce
- 1/2 cup fresh parsley
- 1/2 cup fresh cilantro
- 1/4 cup red onion , chopped
- 2 cloves garlic
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoons freshly squeezed lime juice
- 1 teaspoon red wine vinegar
- 1/4 cup extra virgin olive oil
Instructions
- Using a food processor, mix parsley, cilantro, onion, garlic, oregano, red pepper flakes, 1/4 teaspoon salt, 1/4 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 1/4 inch thick slices.
- Preheat oven to 375 degrees. Line baking sheet with parchment paper.
- Place pizza crust on baking sheet and sprinkle with 1/4 cup Parmesan cheese. Bake for 2 minutes and remove from the oven.
- Season arugula with a pinch of salt and pepper and 1/2 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 cheese.
- Serve immediately.
Nutrition
Calories: 807kcal | Carbohydrates: 54g | Protein: 44g | Fat: 47g | Saturated Fat: 13g | Cholesterol: 88mg | Sodium: 1601mg | Potassium: 524mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2040IU | Vitamin C: 27mg | Calcium: 443mg | Iron: 6mg