Grilled Steak and Plum Pizzettes

1. Soak four bamboo skewers in water at least 10 minutes; drain. Meanwhile, divide pizza dough into 4 equal pieces; let stand at room temperature 10 minutes. Flatten or roll out each dough piece into 15-20 cm round, lightly dusting work surface with flour, if necessary. Set aside. Thread 6 plum wedges onto each skewer; set aside.
2.  Press pepper evenly onto beef Strip Steaks Boneless. Place steaks in center of grid over medium, ash-covered coals; arrange plum skewers around steaks. Grill steaks, covered, 7 to 10 minutes for medium rare (65ºC) to medium (70ºC) doneness, turning occasionally. Grill plums 3 to 6 minutes until softened and beginning to brown, turning once.
3. Transfer steaks to carving board; set plums aside. Brush 1 side of dough rounds with half of oil. Place rounds, oiled-side down, on grid over medium, ash-covered coals. Brush second side of rounds with remaining oil. Grill, uncovered, 4 to 6 minutes until grill marks appear, turning once.
4. Meanwhile, carve steaks into 0.65 cm slices; season with salt, as desired. Arrange 6 plum wedges on each crust; drizzle plums with honey. Top evenly with beef; sprinkle with cheese and nuts. Place pizzettes on grid and grill, covered, 5 to 7 minutes until cheese starts to melt.

Enjoy!

*Courtesy of Beef It’s What’s For Dinner.