|Steak Salad Focaccia Pizza|
|Portobello Focaccia Pizza|
The whole meal took under 45 minutes. (including grilling the steak and the mushrooms)
Steak/Portobello "Salad" Focaccia Pizzas
- 2 Lg Focaccia flats
- 2 Lg Portobello Mushroom Caps
- 12oz Top Sirloin Steak
- Montreal Style Steak/Chicken Seasoning
- 10-12oz Fresh Mozzarella Cheese, sliced or crumbled
- 8-10 "Cocktail" or Lg Cherry Tomatoes, thinly sliced
- 1 Small Red Onion, thinly sliced
- Mixed Salad Greens
- 1 Recipe Sweet Buttermilk Herb Dressing (Here)
This was a beautiful piece of top sirloin and it was on sale for $4.99/lb. I call that a win/win!
The portobellos were thick and meaty, which is exactly why they're perfect as a vegetarian substitute or alternative for steak or other meats.
I brushed them with a little olive oil and seasoned them pretty liberally with a blend of Montreal Steak Seasoning and Montreal Chicken Seasoning. I like to cut the steak seasoning with something else, because it's a bit too heavy on the black pepper for me. Use whatever blend of seasonings you like best. Hubbs tossed them on the grill while I prepared the Focaccia bases. Mushrooms are like natures little sponges and will soak up any oil that you brush on them very quickly, so don't be tempted to keep adding more. A tablespoon or two is plenty and pressing them (top side down) lightly into a plate sprinkled with your seasonings, is the best way to make the seasoning stick.
I prepped the tomatoes, onions and cheese while the steak and mushrooms were on the grill, so that I could make the pizzas in an assembly line fashion, once everything was done and had rested a little. If your mixed greens aren't already washed, give them a good rinse and spin them in a salad spinner (one of my favorite inventions, btw) or use some paper toweling to dry them well.
Brush the Focaccia(s) lightly with some good olive oil...
and begin layering on your toppings, starting with the cheese. The salad greens and the meat/mushrooms won't be going on the pizzas until they've (the pizzas) come off the grill.
Hubbs put the pizzas on the grill, in the center of the rack, with only the side burners on low and the lid closed. (indirect heat) You don't want to place these directly over a flame or heating element, because the breads are already cooked and you don't want them to burn. If you don't have a grill, just pop them in an oven at 400 degrees for about 5-8 minutes. All you're really looking for is to have the cheese melt, the crust to get a little crispy and the veggies to warm through a little.
I sliced the mushrooms and steak on an angle for presentation purposes, but you could always cut them into easier to eat, bite sized pieces if you prefer. (I'll probably do it that way from now on because I'd rather not use a knife and fork to eat my pizza)
Then, just pile on the greens, meat, mushrooms or a combination of both (if you're not strictly vegetarian) and cut each pizza into fourths, sixths or even eighths. The smaller slices would make a great little pass-around for a dinner party or cookout. I serve the dressing on the side, so that nothing gets soggy.
The Buttermilk Herb Dressing is loosely based on a dressing that was made regionally famous at a restaurant in Middlebury Vermont, called Fire And Ice. You can find the recipe HERE.
It's not your typical ranch style dressing. It has a sweet, tangy twist to it that's seriously 100 times better than any ranch dressing I've ever had and it was perfect with these pizzas.
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