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Steak and Egg Flatbread Pizza

Servings 4
Author Meg's Everyday Indulgence

Ingredients

  • 1 lb. skirt steak
  • 2/3 cup olive oil
  • 1/4 cup lemon juice
  • 2 Tbsp. red wine vinegar
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. soy sauce
  • 1 Tbsp. Dijon mustard
  • 1 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 1/4 tsp. dried thyme
  • 4 large eggs
  • 1/2 cup blue cheese crumbles
  • 4 cups shredded sharp white cheddar
  • 4 Tbsp. olive oil
  • Chopped fresh parsley

Instructions

  • First, marinade the steak. Whisk together olive oil, lemon juice, red wine vinegar, Worcestershire sauce, soy sauce, Dijon mustard, basil, oregano and thyme together in a bowl. Place steak in a ziplock bag and add marinade. Let marinade for 1 to 4 hours in the refrigerator. Remove steak from refrigerator 30 minutes before you are ready to grill the steak.
  • Preheat oven to 400 degress. Preheat grill to medium high heat. Grill steak to medium rare (it will continue cooking when on the pizza). Remove from grill and allow steak to rest for 5 minutes. 
  • Meanwhile, brush flatbreads with 1 tablespoon of olive oil each and place on a baking sheet. Top each with 2 tablespoons of blue cheese crumbles and 1 cup of sharp white cheddar. 
  • Slice rested steak against the grain into thin pieces. Divide evenly among the flatbread pizzas. Bake for 8 minutes. Remove from the oven and crack on egg on top of each pizza. Turn oven to broil. Cook just until the white of the egg is cooked through, keeping a close eye so the pizzas don't burn. Remove from oven and sprinkle with parsley.