**This post is sponsored by Society Culinaria on behalf of Flatout Bread. All opinions are 100% my own.
Churrasco Pizza with Chimichurri Sauce ~ Juicy tender churrasco laying on a bed of arugula over Flatout Artisan Thin Pizza Crust, topped with fresh chimichurri sauce and sprinkled with Parmesan cheese.
I really, really, really love fun tasty meals that I can prepare quickly and easily. Specially meals that I can share with my family and friends that end up becoming a favorite dish by everyone. That was the absolute case of this amazing churrasco pizza with chimichurri sauce.
There is a special place in my heart for churrasco and chimichurri sauce. It is just one of those things that when available I just can't get enough of. I recently went to my local grocery store and bought a piece of beautifully cut skirt steak (churrasco) along with a package of Flatout pizza crust and thought it would be a great idea to make a churrasco pizza. I invited my best friend over to tried it out with me. (She loves churrasco, too.) And together we created what I can only refer to as a masterpiece.
This pizza is the perfect dish to make during your Labor Day weekend cookout. So, fire up that grill and get the steak cooking. You can make the chimichurri sauce one to two days ahead and reserve in a sealed container in the refrigerator until ready to serve.
For this recipe, I used Flatout Flatbread pizza crust. I love it because every Flatout is a blank canvas; it’s a perfect partner to help people of all ages make healthier choices. With Flatout less is more...less calories, carbs, time with more flavor and options! Who wouldn't want that?
By the way, if you'd like to sprinkle the flatbread with some Parmesan cheese, crisp it up in the oven and then dip it in the chimichurri sauce, it is fine. I did that too! Enjoy. 😉
Churrasco Pizza with Chimichurri Sauce
- ½ pound skirt steak (churrasco)
- 1 Thin Pizza Crust
- 1 cup fresh baby arugula
- ½ teaspoon red wine vinegar
- salt and pepper , to taste
- ½ cup Parmesan cheese
For the Chimichurri Sauce
- ½ cup fresh parsley
- ½ cup fresh cilantro
- ¼ cup red onion , chopped
- 2 cloves garlic
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoons freshly squeezed lime juice
- 1 teaspoon red wine vinegar
- ¼ cup extra virgin olive oil
- Using a food processor, mix parsley, cilantro, onion, garlic, oregano, red pepper flakes, ¼ teaspoon salt, ¼ teaspoon ground black pepper, lime juice and vinegar. Slowly stream in the olive oil while pulsing, until combined. Transfer to a sealed jar and reserve.
- Heat a cast iron skillet or grill pan over high medium heat. Spray with nonstick cooking spray.
- Season skirt steak with salt and pepper to taste. Add to the hot skillet and cook for about 4 minutes on each side. Remove from the skillet and let rest for a few minutes before slicing into ¼ inch thick slices.
- Preheat oven to 375 degrees. Line baking sheet with parchment paper.
- Place pizza crust on baking sheet and sprinkle with ¼ cup Parmesan cheese. Bake for 2 minutes and remove from the oven.
- Season arugula with a pinch of salt and pepper and ½ teaspoon red wine vinegar. Lay a bed of arugula over the pizza crust. Add sliced skirt steak. Top with reserved chimichurri sauce and sprinkle with left over cheese.
- Serve immediately.