Mini Grilled Steak and Gorgonzola Pizzas

Prep: 15 min., Grill: 15 min. (charcoal grill) or 10 min. (gas grill), Stand: 5 min.

Yield: Makes 4 servings

Ingredients

• 1  (1- to 1 1/4-lb.) BEEF Top Sirloin Steak (about 3/4-inch thick)
• 1/2  teaspoon  salt
• 1/2  teaspoon  freshly ground pepper
• 1  red Bartlett pear, thinly sliced
• 1/2  cup  crumbled Gorgonzola cheese
• 4  (6- to 7-inch-round) flatbreads
• 1  tablespoon  white balsamic vinegar
• 2  teaspoon  olive oil
• 2 1/2  cups  fresh arugula

Preparation

1. Preheat a charcoal grill to medium, ash-covered coals or a gas grill to 300° to 350° (medium) heat. Grill steak on a charcoal grill, without grill lid, 13 to 16 minutes, or on a gas grill, covered with grill lid, 8 to 13 minutes. Remove from grill, and sprinkle with salt and pepper. Let stand 5 minutes.

2. Meanwhile, divide pear slices and cheese among flatbreads.

3. Grill flatbreads on a charcoal grill, without grill lid, 2 to 3 minutes or until lightly toasted and cheese begins to melt, or on a gas grill, covered with grill lid, 2 minutes or until lightly toasted and cheese begins to melt.

4. Whisk together vinegar and olive oil in a medium bowl. Add arugula, tossing to coat.

5. Carve steak into thin strips. Divide steak among flatbreads. Top with arugula mixture. Sprinkle with freshly ground pepper to taste, if desired.

Nutritional Information

Calories:

505

Fat:

20g (sat 7g,mono 7g,poly 4g)

Protein:

36g

Carbohydrate:

45g

Fiber:

3g

Cholesterol:

54mg

Iron:

4mg

Sodium:

906mg

Calcium:

210mg