- 1 steak (NY Strip/Tenderloin… your choice)
- Bell Pepper
- Jalepeno or other hot pepper (optional)
- Juice of 1 lime
- small bunch of cilantro
- Tabasco Sauce
- Sour Cream
- Choice of cheese (Cheddar or Marble work well)
To make this pizza, you need a good steak to cut into strips. I used a large beef tenderloin steak seared if off in my cast iron pan, then transferred to the oven to finish cooking. I cooked it to about 140F-145F, (or the high end of medium rare). Normally we’d cook the steak on the BGE, but Brian had already set it up for pizza making so that’s why I just did it in my cast iron pan this time. So I put that aside and let it rest while getting everything else ready. (EDIT: This was before we had the XL and Mini Big Green Eggs).
Next, I tossed some diced onions, and bell pepper in the cast iron and cooked those until softened. This isn’t one of those pizzas where I want the veggies to still be crisp.
Next I made my guacamole drizzle. I used an avocado, the juice of a lime, some chopped cilantro, a few shots of Tabasco Sauce, and just a bit of water to thin it out enough that we could call it a “sauce”. I mixed it up with my hand blender until smooth, then poured it into a squirt bottle for later.
Using my standard pizza dough recipe, I spread sour cream as the sauce, then tossed the onion and peppers on. I sliced up the steak into strips and laid those down, then topped with the guacamole sauce.
Next came some cheddar cheese, and into the BGE it went. 600F for about 5 minutes. When it came out I drizzled one more layer of the guacamole sauce on top and sprinkled some fresh cilantro on it.