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INGREDIENTS
| 1 tbsp |
|
15 mL |
|
EACH freshly ground pepper and minced garlic |
| 1 1/2 tsp |
|
7 mL |
|
ground cinnamon |
| 1 tsp |
|
5 mL |
|
EACH allspice and salt |
| 1/4 tsp |
|
1 mL |
|
cayenne pepper |
| 1 lb |
|
500 g |
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Strip Loin or Bottom Sirloin Tri-tip Grilling Steak |
| 2 |
|
2 |
|
red peppers, cut in quarters |
| 2 |
|
2 |
|
medium red onions, cut in half |
|
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Olive oil, salt and pepper to taste |
| ½ cup |
|
125 mL |
|
bottled pesto or pizza sauce |
| 4 |
|
4 |
|
small pizza shells or flatbreads (5-6 inches/12-15 cm) |
| 3 oz |
|
85 g |
|
goat cheese (chèvre) |
| 4 oz |
|
115 g |
|
havarti cheese, grated |
PREPARATION TIME: 10 minutes
COOKING TIME: 30 minutes
MARINATING TIME: 1 hour
DIRECTIONS
To prepare pastrami spices: 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.
Meanwhile, toss peppers and onions with olive oil, salt and pepper; grill 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.
Spread pesto or pizza sauce evenly over pizza shells or flatbread 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 3-4 minutes per side until medium-rare (140°F/60°C internally). Remove beef from heat and let sit for 5-10 minutes before slicing thinly.
Meanwhile, place pizzas on grill over low heat and cook just until shells are golden brown and cheese is melted. Remove from grill, top pizzas with the sliced steak and serve with side salad.
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NUMBER OF SERVINGS: 8 SERVINGS
NUTRITION INFORMATION PER SERVING
| 374 Calories |
|
19 g Fat |
| 22 g Protein |
|
28 g Carbohydrates |
|
A good source of Iron (22 % RDI)
and an excellent source of Zinc (29 % RDI)
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