Skirt Steak Pizza

Instructions

1. Combine parsley, basil, oregano and onion in a food processor and pulse until well blended. In a medium, non-reactive bowl, combine the rest of the ingredients and whisk until mixed. Remove 1 cup of sauce and place in a large plastic bag. Cover bowl of remaining sauce with plastic and let sit out on counter.
2. Season the skirt steak with salt and pepper on each side and place in bag with sauce. Seal bag and shake to ensure even coating of sauce over the steak. Refrigerate for at least 2 hours (preferably 4 or more).
3. Turn grill on 375 degrees and remove steak from refrigerator. Once grill is heated, place steak on grill and cook each side for about 8 minutes. Be sure not to over-cook. Remove from grill once done and let rest for 5-7 minutes. Slice steak across the grain at an angle into very thin strips (this is the most critical step, cross-grain is key). Set aside while preparing pizza.
4. Drain tomatillos and put in blender with jalapenos, onion, garlic, lime juice, salt, and parsley. Blend using chop setting and apply multiple pulses until nicely blended, but not pureed.
5. Spread corn meal over pizza stone or tin. Roll out dough on pizza stone to desired crust thickness. Spread tomatillo sauce over crust and then apply steak, green chiles, more jalapenos and cheese.
6. Cook on grill at 400 degrees for 12-15 minutes until desired crust crispiness.
7. Sit back and enjoy this amazing pizza. This one is sure to make the neighbors want a wood pellet grill. The added flavor of hickory or mesquite on this pizza is unbelievable.