steak thin recipe
The Best steak thin recipe
I also appreciate how lean and flavorful this recipe is. It’s not just about the steak—it’s about balancing rich meat with bright, fresh sides that make every bite feel balanced. Plus, since it’s thin and quick-cooked, it’s a great way to enjoy lean protein without sacrificing taste. Whether it’s a weekend grill-out or a weekday family meal, this method keeps things simple, delicious, and endlessly adaptable. And honestly? There’s nothing quite like the satisfaction of a perfectly cooked steak, no matter how you serve it.
Crispy Thin-Crust Steak Pizza
A quick, handheld pizza with a thin, crispy crust and a savory tomato-garlic sauce. Perfect for a weeknight dinner with friends.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp active dry yeast
- 1/4 cup warm water
- 1 cup marinara sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 lb thin-cut steak slices (sirloin or flank steak)
- 1/2 cup shredded mozzarella
- 1/4 cup chopped fresh basil
- 1 tbsp grated Parmesan
👨🍳Directions
-
1
Activate yeast by mixing warm water, yeast, and a pinch of salt. Let sit for 5 minutes until foamy. -
2
In a large bowl, combine flour, remaining salt, and yeast mixture. Knead dough for 5 minutes until smooth. Cover and let rise for 1 hour. -
3
Preheat oven to 425°F. Roll dough into a thin circle on a lightly floured surface. -
4
Spread marinara sauce evenly over the dough. Top with steak slices, mozzarella, basil, and Parmesan. -
5
Bake on a preheated pizza pan for 12–15 minutes until the crust is crisp and cheese is bubbly.
🔧Equipment
- Mixing bowl
- Rolling pin
- Pizza pan or baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Thin-Crust Steak Pizza Works
❓ Frequently Asked Questions About Crispy Thin-Crust Steak Pizza
How do I know if my steak is cooked to the perfect medium-rare?
Use a meat thermometer to check the internal temperature—steak is done at medium-rare when it reaches 125°F (52°C) for thick cuts like ribeye or sirloin. For visual confirmation, cut into the thickest part: the center should be a soft pink with a slightly firm texture around the edges.
Can I sear the steak in a non-stick pan?
Yes, but for best results, use a heavy-bottomed pan (like cast iron) to prevent sticking. If you must use non-stick, oil it thoroughly with high-smoke-point fat (like avocado or grapeseed oil) and avoid overcrowding the pan to keep the steak hot.
What if my steak isn’t sliced thin enough?
If your steak is too thick, slice it against the grain at a 45-degree angle just before serving. This breaks down muscle fibers for a more tender bite. For extra tenderness, let the steak rest for 5–10 minutes after cooking before slicing.
How long should I let the steak rest after cooking?
Resting is key—let the steak sit on a cutting board for 5–10 minutes (or up to 20 minutes for very thick cuts). This redistributes juices back into the meat, keeping it moist. Avoid cutting into it too soon.
Can I make this recipe ahead of time?
Yes, but thin steak slices dry out quickly. Prep the ingredients the night before, then cook just before serving. If you must store slices, wrap them tightly in foil or parchment paper and refrigerate for up to 24 hours—reheat in a skillet or oven to restore texture.
