Steak Pizza Sandwich

By: Jhy Coulter

Steak sandwich with a twist. Jhy serves up the ultimate steak pizza sando—a juicy take on the classic.

Recommended Oven: Dome, Arc XL, Arc, Roccbox, Tread
Prep Time: 6-24 hours
Cook Time: 5-10 minutes

Ingredients

Makes: 4 sandwiches

For the Pizza Sandwich

250g pizza dough ball
300g-350g flank steak or any tender cut, suitable for quick grilling to medium rare
A handful coriander/cilantro, rough chopped
4-6 guindilla peppers
1 small radish, thinly sliced
½ cucumber, thinly sliced
3 tbsp crème fraiche, store-bought or homemade as below

For the the Orange Marinade, 6–24 hrs

240ml freshly juiced orange, approx. 3 oranges
1 orange peel, thinly sliced
A small handful of coriander/cilantro,
160ml cup soy sauce
1 tsp garlic powder
Generous grind of black pepper

For the pickled shallots

• 3 medium shallots, thinly sliced
• 67g cup white sugar
• 1 tbsp kosher/fine salt
• 480ml cups rice wine vinegar
• 480ml cups water
• 1 tsp mixed peppercorns
• 1 tsp fennel seeds
• 2 garlic cloves

For the homemade crème fraîche

240ml double cream/heavy cream
1 tbsp buttermilk
A pinch of kosher/fine salt

For the Pizza Sandwich

9oz pizza dough ball
10.5-12oz flank steak or any tender cut, suitable for quick grilling to medium rare
A handful coriander/cilantro, rough chopped
4-6 guindilla peppers
1 small radish, thinly sliced
½ cucumber, thinly sliced
3 tbsp crème fraiche, store-bought or homemade as below

For the the Orange Marinade, 6–24 hrs

1 cup freshly juiced orange, approx. 3 oranges
1 orange peel, thinly sliced
A small handful of coriander/cilantro,
⅔ cup soy sauce
1 tsp garlic powder
Generous grind of black pepper

For the pickled shallots

• 3 medium shallots, thinly sliced
• ⅓ cup white sugar
• 1 tbsp kosher/fine salt
• 2 cups rice wine vinegar
• 2 cups water
• 1 tsp mixed peppercorns
• 1 tsp fennel seeds
• 2 garlic cloves

For the homemade crème fraîche

1 cup double cream/heavy cream
1 tbsp buttermilk
A pinch of kosher/fine salt

Equipment Needed

Dome
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Acacia Wood Pizza Peel & Server
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Dough Tray

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Instructions

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Step 1

Preheat the Gozney to 400°C / 750°F.

Step 2

To marinate the steak, season with the garlic powder and pepper, then combine all marinade ingredients in a bowl. Submerge the steak in the marinade and refrigerate for 6–24 hours.

Step 3

To make the pickled shallots, combine vinegar, water, sugar, salt, peppercorns, fennel seeds, and garlic in a saucepan. Bring to a boil, then pour over the thinly sliced shallots in a heatproof jar or bowl, allow to cool then cover and refrigerating for 1- 24 hours.

Step 4

To prepare the crème fraîche, mix the double cream / heavy cream and buttermilk in a glass bowl. Cover loosely and let it sit at room temperature for 12–24 hours until thickened. Season with salt to taste and store in the fridge for up to 3 days.

Step 5

To grill the steak, remove the steak from the marinade and allow to come to room temperature. Place a cast iron pan into the oven to heat. Add the steak and cook until nicely charred and medium rare, roughly 3-4 minutes turning the steak over halfway through, the internal temperature should be 49–52°C / 120–125°F. Let the steak rest before slicing.

Step 6

To assemble the pizza sandwich, shape the dough to roughly 13 inches and cook in the oven for 1-2 minutes until golden and puffed, turning to ensure even cooking. Spread crème fraîche over the cooked dough and slice the dough into 8.

Step 7

To make the salad, mix chopped cilantro, sliced radish, and cucumber. Top half of the dough with this fresh salad, guindilla peppers, and some of the strained pickled shallots.