Meat, cheese, tomato and fresh herbs. Doesn't sound like much, but if added in the right order, without adding any sauce, toppings or crust you get the best of both worlds — steak and pizza!
Technique tip: To melt cheese more thoroughly on a grill or in a pan, cover food completely to capture steam. You can add a splash of water or stock underneath it, if using a pan or flat-top griddle.
Swap option: Dried oregano can stand in for fresh; jarred roasted red pepper can sub for fresh tomato.
- 1½ pounds skirt steak
- Beef stock (optional)
- Butter (optional)
- 2 tablespoons olive oil, plus more
- Kosher salt
- Freshly ground black pepper
- 1 cup shredded provolone cheese
- 2 medium vine-ripened or heirloom tomatoes, sliced
- 1 tablespoon fresh oregano, chopped
- 1 cup shredded mozzarella cheese
If using raw, uncooked steak, preheat a grill or grill pan to medium high heat. Lightly oil the grill with olive oil. Brush both sides of the steak with olive oil and season generously with salt and pepper. Place steak on gill and grill about 4 minutes. Flip steak, top with provolone cheese, sliced tomatoes, and season with fresh oregano, salt, pepper. Sprinkle on mozzarella cheese. Cover with inverted, heat-safe dish or bowl and grill for an additional 3-4 minutes or until cheese is melted and bubbling. Remove from grill and let rest for 5 minutes before slicing.
If using leftover cooked steak, reheat and add toppings using one of two methods:
Microwave: Put steak in microwave safe casserole dish or baking pan. For every 8 ounces of steak, pour 4-5 tablespoons of beef stock over the steak. Cover with plastic wrap and punch holes in plastic film with a fork. On medium power, microwave in 30 second bursts until desired temperature is reached. Melt together 1 tablespoon butter and 1 tablespoon olive oil on stovetop in skillet. Take steak from microwave, shake off excess liquid, and sear in medium-heat skillet, roughly 2-3 minutes per side. On second flip, add tomato, oregano and cheese. Spoon 1 tablespoon of water or beef stock around the topped steak. Cover with metal bowl or inverted, oven safe vessel until cheese is melted. Remove from heat, and serve.
Oven and stovetop: Preheat oven to 250°F. Put steak on a wire rack on top of a sheet pan. When oven heated, put steak in middle rack. On bottom of rack, below steak, in any oven safe vessel, put 1-2 cups of beef stock and a few pinches of black pepper. Let steak cook (if using a thermometer, look for an internal temperature of 110°F for medium-rare).
Then, you have two choices: At the 15-minute mark, open oven and top steak with tomato, herbs and cheese. Close oven and check every 5 minutes until cheese is melted, or remove from oven and melt together 1 tablespoon butter and 1 tablespoon olive oil in a skillet. Sear steak in skillet over medium heat, roughly 2-3 minutes. Flip steak over in pan. Add tomato, oregano and cheese. Spoon 1 tablespoon of water or beef stock around the topped steak. Cover with metal bowl or inverted, oven safe vessel until cheese is melted. Remove from heat and serve.