Pesto Steak & Arugula Pizza

Main Ingredient: Black Canyon® Angus Boneless Beef Top Sirloin Steak
Servings: 4



1 Black Canyon® Angus Boneless Beef Top Sirloin Steak, cut 1 inch thick
2 tablespoons basil pesto
2 tablespoons fresh lemon juice
1 Refrigerated whole grain, whole wheat or regular pizza dough (about 1 pound)
Nonstick cooking spray
1 cup yellow and/or red cherry or grape tomatoes, halved or quartered if large
1/2 cup reduced-fat shredded Italian blend cheese
1 cup arugula or baby spinach leaves
1/8 to 1/4 teaspoon crushed red pepper (optional)


  1. Combine pesto and lemon juice in small bowl. Evenly brush beef steak with 1 tablespoon pesto mixture.
  1. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  1. Meanwhile, preheat oven to 425°F. Spray 10 x 15-inch rimmed baking sheet with cooking spray. Place dough on baking sheet and pat dough to edges of baking sheet. Spread dough with remaining 3 tablespoons pesto mixture. Top with tomatoes and cheese. Bake in 425°F oven, 15 to 18 minutes or until crust is golden brown.
  1. Carve steak into slices; season with salt, if desired. Top pizza evenly with arugula and steak slices; sprinkle with red pepper, as desired.

Nutritional Information

Nutrition information per serving: 482 Calories; 14 g Total Fat (4 g Saturated Fat; 2 g Monounsaturated Fat;) 80 mg Cholesterol; 573 mg Sodium; 49 g Total Carbohydrate; 8.8 g Dietary Fiber; 39 g Protein; 4.9 mg Iron; 10.6 mg Niacin; 0.6 mg Vitamin B6; 1.5 mcg Vitamin B12; 5 mg Zinc; 30.5 mcg Selenium; 102.6 mg Choline.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.