Pizzas are one of the most hugely underrated things to cook on the grill and this recipe takes the concept of grilled pizza to a whole new level. This recipe, provided by the Wisconsin Beef Council, was the star feature on Episode 4 of our podcast, Reduce by Half. Angie Horkan, Director of Marketing, highly recommended this recipe because it’s an awesome mashup between tacos and pizza. It’s quick and easy to make on the grill and can be customized with your favorite toppings. Give it a try, then log in and leave us a rating below, we’d love to hear what you think of the recipe!
- 2 Leahy’s Angus Beef Flat Iron Steaks
- 1 cup Corn (fresh or frozen)
- 1 cup Tomato (chopped)
- 2 Tbsp Cilantro (chopped)
- 1/4 tsp Salt
- 4 Tortillas (use at least an 8″ tortilla)
- 1 cup Shredded Cheese (your choice of whole wheat or flour)
- 1/4 cup Lime Juice (use Chihuahua or a Mexican-style blend)
- 1/4 cup Tequila
- 1 Tbsp Chipotle Peppers in Adobo Sauce
Combine marinade ingredients in small bowl. Reserve 2 tablespoons for topping. Place beef steaks and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes or up to 2 hours, turning occasionally.
Meanwhile, combine corn, tomato, 2 tablespoons cilantro, salt and reserved 2 tablespoons marinade in medium bowl. Cover and refrigerate.
Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Remove steaks; keep warm. Place tortillas on grid. Grill, covered, 1 to 2 minutes or until toasted. Turn tortillas over; sprinkle evenly with cheese. Grill 1 to 2 minutes or until toasted and cheese starts to melt.
Carve steak into thin slices. Season with salt, as desired. Top tortillas with equal amounts of beef and corn mixture. Garnish with cilantro, if desired.