Skirt Steak Grilled Flatbread

Let's Cook

1. Step 1.

   In a 1-gallon ziplock bag, combine ½ cup extra-virgin olive oil, ¼ cup lager beer, 3 tablespoons Worcestershire sauce, 2 tablespoons chopped shallots, 1 tablespoon Dijon mustard, 1 clove crushed garlic, 1 teaspoon balsamic vinegar, ½ teaspoon kosher salt, ½ teaspoon coarse black pepper, and ½ teaspoon red chili pepper flakes. Seal the bag and shake to mix the marinade.

2. Step 2.

   Trim any excess fat from 1 pound skirt steak. Place the steak in the bag with the marinade, seal, and refrigerate for up to 2 hours.

3. Step 3.

   Prepare the grill for direct and indirect cooking. For a kettle grill, push the coals to two sides to create indirect heat. Target a temperature of 500°F for the pizza stone.

4. Step 4.

   Remove the steak from the marinade and pat dry with paper towels. Season both sides with 1 tablespoon Beef Rub.

5. Step 5.

   Grill the steak over direct heat, covered, for 4 to 6 minutes. Flip and continue grilling, covered, for another 4 to 6 minutes, until the internal temperature reaches at least 125°F (medium-rare). The steak is thin and will cook quickly.

6. Step 6.

   Remove the steak from the grill and let it rest for 5 minutes. Meanwhile, place a pizza stone or steel on the grill over indirect heat (not directly over the flame) and preheat to 500°F, adding more charcoal if needed.

7. Step 7.

   After resting, slice the steak thinly against the grain.

8. Step 8.

   On a lightly floured surface, roll out 1 store-bought pizza dough into a 10- to 12-inch round. Dust a pizza peel with 1 tablespoon cornmeal or all-purpose flour, then transfer the dough to the peel.

9. Step 9.

   Top the dough evenly with the sliced steak, 1 cup halved cherry tomatoes, ¼ cup crumbled blue cheese, ¼ cup grated Parmesan cheese, and ¼ cup Smoked Pickled Onions.

10. Step 10.

    Slide the flatbread onto the preheated pizza stone. Cover the grill and cook for 6 to 8 minutes, until the crust is golden and crisp.

11. Step 11.

    Remove the flatbread from the grill. Top with 2 cups arugula, drizzle with aged balsamic vinegar, and sprinkle with 1 teaspoon finishing salt. Serve immediately.