Carne Asada and Cebollitas Pizza

Method11 steps

1. 1

   Step 1: Have the washed produce and chopped ingredients ready as listed. Toast the árbol chile (1) in a small dry skillet over medium heat for less than 1 minute per side, watching until toasted but not burnt. Blend it with all the garlic, Worcestershire sauce (2 tbsp), Maggi or soy sauce and the separate ½ cup marinade lime juice. Before any steak contact, measure ¼ cup marinade into a clean bowl for the onions and keep the rest separately for the steak.

   Uses 1 árbol chile, stemmed · 2 garlic cloves, roughly chopped · 2 tbsp Worcestershire sauce · ½ cup Maggi seasoning sauce or soy sauce · ½ cup freshly squeezed lime juice for the marinade · Water for washing spring onions, avocado, lime and cilantro, as needed

2. 2

   Step 2: Put the whole steak in a food-safe bag or shallow dish and coat it with all the steak marinade remainder. Cover and refrigerate for at least 2 hours and up to overnight, turning the steak once during marination. Keep the clean onion marinade separate.

   Check the chilled marinated steak · 120 minUses 8 oz flank or skirt steak · All the marinade remaining after the clean ¼-cup onion reservation

3. 3

   Step 3: Lift the steak from the raw-contact marinade and discard that spent marinade. Put the steak in an ovenproof dish and broil for about 3 minutes per side, browning the outside while keeping the centre rare to medium-rare for the later pizza bake. Alternatively, grill over medium-high heat for the same guide. Keep this initial cooking separate from the final pizza bake.

   Uses The marinated steak lifted from its raw-contact marinade

4. 4

   Step 4: Set the steak aside to rest for 5–10 minutes, checking from 5 minutes. Then slice across the grain and cut into 1–2-inch pieces for the pizza.

   Rest and slice the steak · 5 minUses All the steak after its initial cooking

5. 5

   Step 5: Put all the trimmed, bite-size spring onion (3) pieces in the clean bowl with the reserved ¼ cup marinade and coat them. Keep this onion marinade separate from any raw-steak marinade.

   Uses 3 spring onions, trimmed to bite-size pieces, including white and light-green stems · The clean ¼ cup marinade reserved before steak contact

6. 6

   Step 6: Preheat the oven to 425°F / about 220°C. On a lightly floured work surface, stretch all 8 ounces ready pizza dough into one 10–12-inch circle and place it on a pizza stone or in a cast-iron pan.

   Uses 8 oz ready pizza dough · All-purpose flour for dusting work surface

7. 7

   Step 7: Bake the plain shaped crust in the preheated oven for 10 minutes, then remove it for topping.

   Prebake the pizza crust · 10 minUses The whole shaped crust

8. 8

   Step 8: Spread all ½ cup tomato pizza sauce over the prebaked crust, leaving a ½-inch border. Scatter the first ¾ cup mozzarella, then all the sliced steak and the onion pieces lifted from their marinade. Keep the clean onion marinade aside for drizzling after baking.

   Uses The whole prebaked crust · ½ cup ready tomato pizza sauce · First ¾ cup shredded mozzarella · All the rested steak pieces · All the spring onion pieces lifted from their marinade · The onion marinade to keep separately for serving

9. 9

   Step 9: Scatter the remaining ¾ cup mozzarella over the pizza. Return it to the oven for 12–14 minutes, checking from 12 minutes, until the cheese is melted, the crust is crisp and cooked through, and the steak reaches at least 63°C / 145°F. Continue baking if needed.

   Check the fully baked steak pizza · 12 minUses The topped pizza ready for its remaining cheese · Remaining ¾ cup shredded mozzarella

10. 10

    Step 10: Transfer the fully baked pizza to a cutting board and rest for at least 3 minutes before slicing and serving.

    Rest the cooked steak pizza · 3 minUses The complete baked pizza

11. 11

    Step 11: Top the rested pizza with the sliced half avocado, cilantro leaves and extra sliced spring onions. Cut into pieces and serve with the lime (1) wedges, drizzling clean retained onion marinade to taste. Keep any unused clean sauce separate.

    Uses The whole rested pizza · ½ ripe Mexican avocado, pitted, flesh scooped out and sliced · cilantro leaves (for garnish) · Additional spring onions or scallions, sliced for garnish, as needed · 1 lime, cut into wedges for serving · Clean onion marinade for drizzling to taste