Steak Pizza

Our weather in southwestern Ontario tends to be not as harsh as the rest of Canada but we still see subzero temperatures and a fair amount of snowfall each year.  That does not deter us or many in our region from outdoor grilling.  The grill is typically very close to the back or patio door, within an easy shovelling distance if need be.  Our grill is under a soon to be enclosed roof on the deck making it a three season room.

The weather was unseasonably warm so we grilled rib steaks.  Now, these were quite large steaks at an inch and a half thick as hubby does not like grilling thin steaks.  We buy our beef in bulk so the abattoir does a custom cut for our meat.  He likes his steak rare while I like mine medium rare but on occasion will eat rare.  

The real focus of this meal was the lightly seasoned rib steaks.  We served them with campstyle potatoes and a Caprese salad.  The sweet basil is homegrown mainly hydroponically and in the Aerogarden.  I currently have several basil plants on the go and honestly, you can never have enough basil!  

Campstyle potatoes is a rather simple, versatile dish always made in cast iron usually with potatoes and onions but sometimes mushrooms.  Cast iron gives the perfect caramelization for this dish!

I know many will think this funny but we always have left-over steak.  That's just the nature of the beast.  On the other hand, we love cooking once but getting two or more different meals out of what we cook.  We try very hard to minimize food waste so lef-overs are used within a couple of days or froze for later use.

Left-over steak can be used in so many ways.  One of our favourites is as a sandwich in pita bread.  This time I made sourdough flatbreads for steak pizzas.  These were a bit of a spin on the Margherita pizzas.   Toppings included red onion, sweet basil, fresh tomato, steak and of course lots mozzarella cheese.  The end result was a delicious meal with very little effort.