Fried Pies and Fireflies Steak & Spinach Salad Pizza

 


This year I have really been enjoying 
experimenting with creating pizzas...
this is my newest recipe on a thin and crispy flatbread crust!  Hope you enjoy!





Fried Pies and Fireflies Steak & Spinach Salad Pizza 

Dressing/Marinade:

3/4 cups canola or vegetable oil

3 tablespoons red wine vinegar

1 tablespoon balsamic vinegar

2 tablespoons lime juice

2 tablespoons plus 1 teaspoon soy sauce

1 tablespoon Worcestershire sauce

2 tablespoons sugar

3 cloves garlic, minced 

1 teaspoon kosher salt

Lots of freshly ground black pepper 

Meat: 

Steak of your choice---I used a small package of sirloin--

enough to give you a cup of so for each pizza

Onion Strings:

2 whole onions

2 cups buttermilk

2 cups Kentucky Colonel flour--or just plain flour if you must!  

If you're using plain flour, you'll mix in the salt and pepper

1 tablespoon kosher salt

Freshly ground black pepper

4 cups canola or vegetable oil for frying

Pizza Toppings:

Baby Spinach or Lettuce Mix of your choice

1 cup Mozzarella cheese, shredded

 tomatoes, diced

Pizza Sauce:

1 cup Ranch dressing mixed with 

1/2 cup sour cream for the pizza sauce
Mix and refrigerate until needed.  

Pizza Crust

I buy the thin premade or flatbread

For the dressing/marinade: 

Combine all the ingredients in a bowl. 

Place the steak in a plastic zipper bag. 

Pour in the dressing/marinade and seal. 

Marinate for 1 hour or overnight.

For the onion strings: 

Slice the onions very thin. 

Place in a baking dish and cover with the buttermilk and soak. Combine the flour, salt, and black pepper and set aside.

Heat the oil in a large pot. 

Grab a handful of onions, throw into the flour mixture, 

tap to shake off excess and plunge into the hot oil. 

Fry for a few minutes and remove to a paper-towel-lined plate 

as soon as they are golden brown. 

Repeat until onions are gone.

For the Steak:

Remove from the marinade. 

Grill (or saute) the steak over medium-high heat 

until medium-rare, about 2 minutes on each side. 

Remove from the heat and allow to rest. 

Slice the steak against the grain in thin slices.

Pizza Assembly:

Brush some olive oil on the pizza crust 
and bake at 400 degrees for 5 minutes if using the thin flatbread--
if you're using a regular pizza crust, 
you'll have to bake it about 10 minutes. 

Take the ranch and sour cream mixture

and spread on baked crust.  

Place the salad lettuce on next.  
Add the cheese and the sliced steak.  
Throw on the tomatoes and top with the onion strings.  

Cut and enjoy! 

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All the delicious ingredients...

Mix your sour cream with the ranch dressing 
and refrigerate until it's needed a little later...

Next you'll mix up the marinade for the steak...

In a large bowl, combine the oil...

The red wine and balsamic vinegars...

the lime juice, soy sauce, Worcestershire, 
garlic and sugar, salt & pepper...

Put the steak in a ziploc bag and pour in the marinade...
Refrigerate a couple of hours or overnight...

When you can't wait any longer, grill your steak...
inside or outside...
I like mine medium rare, but grill it to your liking...

I cut mine up in thin slices and covered to keep it warm 
while preparing the onions...



I sliced them really thin...
if you have a mandolin that would work wonderfully...
mine is in storage somewhere...sigh...

I soaked the onions in the buttermilk for a few minutes...

I put the flour in a ziploc bag and added 
a handful of onions at a time to coat...



Then I dropped them into the hot oil....

When I was through, they were most gorgeous like this!



Next, prepare the crust...
brush on a bit of olive oil and place 
in your 400 degree oven for about 5 minutes...

Add the sour cream/ranch dressing mixture...

the lettuce...

the mozzarella cheese...

the yummy steak...



the fried onion strings....
and maybe some tomatoes for pretty color!

It was most delicious!

Ode to Kentucky Colonel Flour

I'm sure you have noticed in my recipes for savory dishes that call for flour, that I love love love Kentucky Kernel Flour!

  When I was a teenager and my brother lived in Kentucky, and he introduced my Mom and I to it's deliciousness.  
And, at that time, Kentucky was the only place we could get it, so he regularly imported it to us!  :)  

A few years ago, Walmart began carrying it 
and I was in love again!
It's already seasoned with the perfect blend of spices  and that's why it's great to bread any meat or veggies 
and it makes an awesome gravy or roux.  

Hope you try it and love it as much as we do!