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Goodness in every bite.

Recipe Summary

Difficulty: Easy
Preparation: 10 min
Cooking: 30 min
Marinating: 1 hr
Makes: 8 servings

Nutritional Information

Per Serving (Calories 374, Protein 22 g, Fat 19 g, Carbohydrates 28 g, A good source of Iron (22% RDI) and an excellent source of Zinc (29% RDI))

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Gourmet Pizza with Pastrami-Spiced Beef

With chef-inspired special cheeses, pesto and pastrami-spiced Strip Loin Grilling Steak, pizza steps-out!
1 tbsp (15 mL)EACH freshly ground pepper and minced garlic (3 cloves)
1 ½ tsp (7 mL) ground cinnamon
1 tsp (5 mL)EACH allspice and salt
¼ tsp (1 mL) cayenne pepper
1 lb (500 g) Strip Loin or Bottom Sirloin Tri-tip Grilling Steak
2sweet red peppers, cut into quarters
2medium red onions, cut in half
Olive oil, salt and pepper to taste
½ cup (125 mL) prepared pesto or pizza sauce
4small pizza shells or flatbreads (5-6 inches/12-15 cm)
3 oz (85 g)fresh goat cheese (chèvre)
4 oz (115 g) havarti cheese, grated
  1. Combine pepper, garlic, cinnamon, salt, allspice and cayenne pepper in resealable freezer bag. Add beef to spice mixture; seal bag and shake to coat. Refrigerate for 1 hour.
  2. Meanwhile, toss peppers and onions with olive oil, salt and pepper; in grilling basket, grill peppers and onions over medium heat until tender (about 10 minutes for peppers, 20 minutes for onions). Remove vegetables from grill and cool slightly; cut into equal-sized strips.
  3. Spread pesto or pizza sauce evenly over pizza shells or flatbreads and top with the peppers, onions and cheeses; set aside. Place steak on greased grill over medium-high heat; close lid and cook, turning once, for approximately 3 to 4 minutes per side until medium-rare (140°F/60°C internally). Remove beef from heat and let sit for 5 to 10 minutes before slicing thinly.
  4. Meanwhile, place pizzas in 325°F/160°C oven and heat until shells are golden brown and cheese is just melted, about 5 minutes. Remove from oven, top with the thinly sliced steak that has just come to room temperature. Cut with pizza cutter to serve.

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