Balsamic | TAMARA LEIGH: The Kitchen Novelist

A delicious meal inspired by Ree Drummond, the balsamic vinegar is the real kicker in this pizza. Of course, the A-1 Steak sauce does it one better. “Yum!” So say my guys. And count me in too!

PIZZA DOUGH (or you can buy ready-made):

1 cup warm water (100-110 degrees)

1 tbsp active dry yeast

1 tsp sugar

1 cup water

1-1/2 tsp sea salt

2 tbsp olive oil

3 cups all-purpose flour

PIZZA:

1-1/2 lb flank steak

sea salt

ground black pepper

1 large red onion, quartered and sliced quite thin

1 tbsp olive oil, plus a bit more for drizzling

4 tbsp balsamic vinegar, divided

2 cups marinara sauce (I used store bought)

12 oz grated mozzarella cheese

1/2 cup shaved parmesan cheese

1/4 cup steak sauce (we always reach for A-1 brand)

1) In large bowl, gently stir yeast and sugar into warm water and let sit 5-10 minutes until yeast foams; stir in salt and olive oil; stir in flour, one cup at a time; with clean hands, knead dough 5 minutes (adding extra water or flour if necessary so dough isn’t dry or sticky); form into a ball; place dough in lightly oiled bowl, cover with plastic wrap and let rise in a warm place 45-60 minutes until dough doubles in size

2) Preheat outdoor grill (or you can use a grill pan on the stove top)

3) Place oven rack in bottom position and preheat oven to 475 degrees; lightly oil pizza pan/baking sheet

4) Roll out pizza dough into large circle and place on pizza pan or baking sheet; set aside

5) Season steak with salt and pepper and grill over medium-high heat 3-4 minutes each side (for light pink center) or until steak reaches desired doneness; remove from heat and set aside

6) Heat large skillet over medium heat, add olive oil and 2 tbsp balsamic vinegar (reserving 2 tbsp), and saute red onion slices approximately 10 minutes until softened; remove from heat and set aside

7) In medium bowl, combine marinara sauce and reserved 2 tbsp balsamic vinegar; spread sauce over pizza dough, almost to edges

8) Distribute onion slices over sauce, followed by mozzarella cheese

9) Place pan in oven on lower rack and bake 10-12 minutes until crust is golden and cheese is melted

10) Meanwhile, slice grilled steak very thin

11) Remove pizza from oven and distribute steak slices over top, followed by shaved parmesan cheese and drizzled steak sauce; return to oven for 3 minutes or until parmesan cheese melts; serve and enjoy big time!

Servings: 4-6 (depending, of course, on whether or not your chow-downers are guys)

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 04/06/12

I’m not a fish fan, but if I’m going to eat it, tuna is one type of fish that sits well with me–especially paired with asparagus and a tomato-balsamic sauce that’s good all on its own (i.e. by the spoonful). Best of all, despite how gorgeous it presents, it doesn’t take much to pull it all together. Though I used a grill pan, you can certainly pop the asparagus and tuna on an outdoor grill if you want to keep your kitchen cool. Delish!

3 tbsp olive oil, divided

2 tbsp lemon juice

1 tbsp balsamic vinegar

2 tsp basil paste (in produce aisle and great for when you don’t have fresh basil; of course, you can always use fresh minced basil instead of paste)

2 tsp Thai Chili Sauce (I used Kikkoman brand)

1/4 tsp sea salt

1 cup finely chopped tomatoes

1 tbsp butter

16-20 spears asparagus, tough ends removed (gently bend and the tough ends will snap right off—toss ’em)

4 tuna steaks, about 3/4″ thick

1) Preheat oven to 200 degrees (for warming)

2) To small bowl, add: 2 tbsp olive oil (reserving 1 tbsp), lemon juice, balsamic vinegar, basil paste, Thai Chili Sauce, and sea salt; mix well; stir in tomatoes and set aside

3) To large skillet (I used a grill pan) over medium-high heat, add 1 tbsp reserved olive oil and butter; when butter melts, add asparagus and cook 5 minutes, turning often; remove from heat, place on oven-safe plate, and put in oven to keep warm

4) In same skillet (you may have to add a bit more oil and butter) over medium-high heat, cook tuna steaks 3-4 minutes each side until just done (mine was slightly pink in the very center); remove from heat

5) Divide asparagus spears between 4 plates and top with tuna steaks; give tomato-balsamic sauce a stir and pour over tuna steaks; serve immediately (perhaps with a side of cheesy ciabatta bread); enjoy!

Servings: 4