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Pan-Charred Steakhouse Salad Pizza

by Livestrong_Recipes  |  Oct 17, 2018

Pan-Charred Steakhouse Salad Pizza
Photo Credit: Jackie Newgent
  1. PREP
  2. 20 m
  • COOK
  • 20 m
  • 40 m

Regularly eating a big ol’ steak for dinner is not something that’s good for your body — and it’s definitely not good for the planet! But that doesn’t mean beef eaters need to completely miss out on this rich source of iron. With this recipe, you’re getting two ounces of steak per serving along with your greens and a pan-grilled pizza. Fancy.



  • 8 oz Grass-fed Beef Tenderloin Steaks (8oz/227g)
  • 1/4 tsp Sea Salt
  • 3/4 tsp Black Pepper
  • 1 lb Whole Wheat Pizza Dough
  • 1 tbsp Extra Virgin Olive Oil
  • 3 oz Treenut Cheese, French Style
  • 2 oz Mesclun
  • 1/3 cup Red Onion Slices
  • 1 1/2 tbsp Vinaigrette


1 Prepare a grill pan.
2 Pan-grill the beef over high or medium-high until charred on the outside and medium-rare on the inside, about 3 to 4 minutes per side. Sprinkle with salt and pepper. Transfer to a small cutting board. Let stand about 10 minutes. Slice into several thin strips.
3 Lightly flour a clean kitchen surface. Shape dough with a rolling pin into a 9-inch round crust. Transfer to a large cutting board. Brush both sides of the dough with the olive oil.
4 Gently lay the dough in the grill-pan and grill over medium heat for 5 minutes, then slightly rotate and grill over medium-high until the bottom has rich char marks, about 5 minutes. Flip over the crust, cover, and grill over medium-high for 2 minutes; rotate slightly, re-cover, and grill 2 minutes more.
5 Transfer the pizza crust to a cutting board. Sprinkle then spread with the soft tree-nut cheese, such as Treeline Treenut Soft French-Style Nut Cheese, Herb-Garlic Flavor. Cut into four strips.
6 In a large bowl, toss together the mesclun, onion, vinaigrette dressing, and beef strips.
7 Place sliced crust back into the warm grill pan, top with salad, and serve immediately.