Ingredients

Directions

1. Combine pepper, garlic, cinnamon, allspice, salt and cayenne pepper in resealable freezer bag. Pierce steak all over with a fork. Add to spice mixture; seal bag and shake to coat. Refrigerate for 1 hour. 2. Meanwhile, toss peppers and onions with olive oil, salt and pepper to taste. Transfer to grilling basket and grill peppers and onions over medium heat in a closed barbecue for about 10 minutes for peppers and 20 minutes for onions, or until tender. Transfer vegetables to cutting board as they are cooked. Let cool slightly and cut into equal-sized strips. 3. Spread sauce evenly over pizza shells and sprinkle with Havarti cheese, then top with the grilled peppers, onions. Set aside. 4. Grill steak over medium-high heat in a closed barbecue for 6 to 8 minutes for ¾ inch (2 cm) thick steaks, turning twice or more, for medium-rare 145°F (63°C) at the least. Transfer to cutting board and let rest for 5 minutes 5. Meanwhile, bake pizzas in 325°F oven for about 5 minutes or until cheese is just melted. 6. Slice steak thinly across the grain. Remove pizzas from oven. Top with spoonfuls of goat cheese, the thinly sliced steak and arugula; cut pizzas into wedges to serve.

How to Cook It

Cuts Used in This Recipe

Pizza Topped with Pastrami-Spiced Grilled Steak

Sirloin Tip

Pizza Topped with Pastrami-Spiced Grilled Steak

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Sirloin Tip Marinating Steak

Sirloin Tip Steak (Cap Removed)

Halal Sirloin Tip Steak (Cap Removed)