Carne Asada Pizza
My favorite way to cook any pizza is over a hot grill. Today we’re going to level up some grilled pizza with this Carne Asada Pizza recipe. I teamed up with Home Run Inn Pizza to make summer more delicious and pair my famous carne asada with their legendary tavern-style frozen pizza. The recipe was so easy and results were insane! Post Sponsored by Home Run Inn Pizza. Table of Contents Why You’ll Love Carne Asada PizzaMore Pizza FunCarne Asada Pizza IngredientsHow to Make Carne Asada PizzaSteakPizzaServing Carne Asada PizzaCarne Asada Pizza Recipe Why You’ll Love Carne Asada Pizza More Pizza Fun Carne Asada Pizza Ingredients How to Make Carne Asada Pizza SteakPizzaServing Carne Asada Pizza Steak Pizza Serving Carne Asada Pizza Carne Asada Pizza Recipe Why You’ll Love Carne Asada Pizza Home Run Inn provided the perfect pizza for this recipe! I like to keep a few of their fozen pizzas on hand for whenever my wife and I go through a pizza crave. For me, the best way to enjoy any type of pizza is to load it up with meat. So this is how the Carne Asada Pizza recipe was born. So, grab yourself Home Run Inn Pizza’s Traditional Chicago Style Pizza and let’s make an epic, meaty pizza pie. More Pizza Fun Carne Asada Pizza Ingredients Good news: This delicious meal only requires fifteen minutes of prep and one hour of cook time to serve four people. It is one of those easy recipes that never gets old! The most important thing in this recipe is the carne asada. You’ll need 2-3 skirt steaks, chopped cilantro, minced garlic, fresh lime juice, fresh orange juice, jalapeño puree, kosher salt, and canola oil. You’ll also need 1 Home Run Inn Traditional Chicago Style Pizza, traditional pizza cheese, pickled red onions, fresh cilantro, guacamole, and pico de gallo made with fresh tomatoes and white onions. Finally, you’ll make a homemade chile lime sauce out of sour cream, mayonnaise, lime juice, and hot sauce. For more carne asada, check out my Carne Asada Crunch Wrap, Carne Asada Breakfast Tacos and Grilled Carne Asada! How to Make Carne Asada Pizza Steak Begin by adding the cilantro, minced garlic, lime juice, orange juice and oil into a bowl and then mixing them together thoroughly. Next, add your raw beef to a food safe bag/bowl and pour in your marinade. Mix together to coat all the steaks evenly. Seal and place in the fridge for at least 4 hours, but ideally overnight. Preheat your fire to high heat (around 450 degrees F) for direct grilling. Pull your steaks out of the bag and discard any excess marinade. Add your steaks to the grill to cook for about 1.5-2.5 minutes per side or until they are 125F internal. Once done, pull the steaks off and let them rest for 10 minutes before slicing. Once rested, slice your carne asada against the grain then into bite size cubes for our pizza! Pizza Keep the fire at high heat (around 450F) for indirect grilling so that we can bake the pizza. Create a two-zone grill where one side of the grill holds all the coals and the grill grate is on the side without any coals. This two-zone fire is perfect for grilling pizza because it will cook the pizza without overdoing the outside/bottom of the pizza. Pull your frozen Home Run Inn Pizza out of the box and discard the plastic. Add to the grill to cook for 22-26 minutes making sure to rotate halfway through the cook. Once the pizza is 160F internal, pull it off the grill and let it cool for 5 minutes. Serving Carne Asada Pizza Slice up your pizza then begin building on top of the cheesy surface with the steak pieces, pickled red onions, chopped cilantro, pico de gallo, guacamole, and a little bit of chile lime sauce. Slice, serve and enjoy! Needing more spice in your life? My spice line can help with that. Check them out here. Steak: ▢ 2-3 Skirt Steaks▢ 1.25 cups Chopped Cilantro▢ ¼ cup Minced Garlic▢ 2 medium Limes juiced▢ 2 medium Oranges juiced▢ 2 tbsp Jalapeño Puree▢ 1.5 tbsp Kosher Salt▢ Canola Oil as needed ▢ 2-3 Skirt Steaks ▢ 1.25 cups Chopped Cilantro ▢ ¼ cup Minced Garlic ▢ 2 medium Limes juiced ▢ 2 medium Oranges juiced ▢ 2 tbsp Jalapeño Puree ▢ 1.5 tbsp Kosher Salt ▢ Canola Oil as needed Pizza: ▢ 1 Home Run Inn Pizza Traditional Cheese▢ Pickled Red Onions for garnish▢ Chopped Cilantro for garnish▢ Pico de Gallo for garnish▢ Guacamole for garnish ▢ 1 Home Run Inn Pizza Traditional Cheese ▢ Pickled Red Onions for garnish ▢ Chopped Cilantro for garnish ▢ Pico de Gallo for garnish ▢ Guacamole for garnish Chile Lime Sauce: ▢ 3 tbsp Sour Cream▢ 3 tbsp Mayonnaise▢ 1.5 medium Limes juiced▢ 2 tsp Hot Sauce ▢ 3 tbsp Sour Cream ▢ 3 tbsp Mayonnaise ▢ 1.5 medium Limes juiced ▢ 2 tsp Hot Sauce Steak: Begin by adding the cilantro, minced garlic, jalapeno puree, lime juice, orange juice and canola oil into a bowl and mixing together thoroughly.Next, add your skirt steak to a food safe bag/bowl and pour in your marinade. Mix together to coat all the steak. Seal and place in the fridge for at least 4 hours but ideally overnight.Preheat your fire to high heat (around 450F) for direct grilling.Pull your steaks out of the bag and discard any excess marinade. Add your steaks to the grill to cook for about 1.5-2.5 minutes per side or until they are 125F internal. Once done, pull the steaks off and let them rest for 10 minutes. Once rested, slice your steaks against the grain then into bite size cubes. Begin by adding the cilantro, minced garlic, jalapeno puree, lime juice, orange juice and canola oil into a bowl and mixing together thoroughly. Begin by adding the cilantro, minced garlic, jalapeno puree, lime juice, orange juice and canola oil into a bowl and mixing together thoroughly. Next, add your skirt steak to a food safe bag/bowl and pour in your marinade. Next, add your skirt steak to a food safe bag/bowl and pour in your marinade. Mix together to coat all the steak. Seal and place in the fridge for at least 4 hours but ideally overnight. Mix together to coat all the steak. Seal and place in the fridge for at least 4 hours but ideally overnight. Preheat your fire to high heat (around 450F) for direct grilling. Preheat your fire to high heat (around 450F) for direct grilling. Pull your steaks out of the bag and discard any excess marinade. Pull your steaks out of the bag and discard any excess marinade. Add your steaks to the grill to cook for about 1.5-2.5 minutes per side or until they are 125F internal. Add your steaks to the grill to cook for about 1.5-2.5 minutes per side or until they are 125F internal. Once done, pull the steaks off and let them rest for 10 minutes. Once done, pull the steaks off and let them rest for 10 minutes. Once rested, slice your steaks against the grain then into bite size cubes. Once rested, slice your steaks against the grain then into bite size cubes. Pizza: Preheat your fire to high heat (around 450F) for indirect grilling. Create a two-zone grill with one side with all the coals and the other without any coals.Pull your frozen Home Run Inn Pizza out of the box and discard the plastic. Add to the grill to cook for 22-26 minutes making sure to rotate halfway through the cook. Once the pizza is 160F internal, pull it off the grill and let it cool for 5 minutes.Slice up your pizza then begin building with the cubed steak, pickled red onions, chopped cilantro, pico de gallo, guacamole and chile lime sauce. Slice, serve and enjoy! Preheat your fire to high heat (around 450F) for indirect grilling. Create a two-zone grill with one side with all the coals and the other without any coals. Preheat your fire to high heat (around 450F) for indirect grilling. Create a two-zone grill with one side with all the coals and the other without any coals. Pull your frozen Home Run Inn Pizza out of the box and discard the plastic. Pull your frozen Home Run Inn Pizza out of the box and discard the plastic. Add to the grill to cook for 22-26 minutes making sure to rotate halfway through the cook. Add to the grill to cook for 22-26 minutes making sure to rotate halfway through the cook. Once the pizza is 160F internal, pull it off the grill and let it cool for 5 minutes. Once the pizza is 160F internal, pull it off the grill and let it cool for 5 minutes. Slice up your pizza then begin building with the cubed steak, pickled red onions, chopped cilantro, pico de gallo, guacamole and chile lime sauce. Slice, serve and enjoy! Slice up your pizza then begin building with the cubed steak, pickled red onions, chopped cilantro, pico de gallo, guacamole and chile lime sauce. Slice, serve and enjoy! Calories: 739kcal | Carbohydrates: 56g | Protein: 50g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 3364mg | Potassium: 923mg | Fiber: 6g | Sugar: 17g | Vitamin A: 1049IU | Vitamin C: 60mg | Calcium: 288mg | Iron: 6mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!