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Sirloin and Peach Pizzas



• 1 pound Certified Angus Beef sirloin tip steak
• 1 cup loosely packed fresh basil leaves
• 1 cup loosely packed fresh oregano leaves
• 1 shallot, chopped
• 1 clove garlic, chopped
• 1/2 teaspoon kosher salt
• 1/3 cup extra virgin olive oil
• 1 ice cube
• Kosher salt and fresh cracked pepper to taste (for steaks)
• 4 pre-cooked 8-inch pizza crusts
• 2 fresh peaches, thinly sliced
• 8 ounces (about 2 cups) smoked mozzarella, shredded
• 2 scallions, thinly sliced


1. Preheat oven to 450°F. Create pesto by mixing basil, oregano, shallot, garlic, salt, oil and ice cube in blender until fully combined. Set aside.
2. Season steak with salt and pepper and grill over high heat for 1 minute on each side. Remove steak from heat and rest for 5 minutes. Slice thin against the grain.
3. Top pizza crust with pesto, half of the cheese, peaches, steak and remaining cheese. Bake 8 to 10 minutes.
4. Garnish with scallions, cut and serve.