Dinner Tonight/ Entertaining/ Meat

New York Strip Steak and Blue Cheese Pizza

Would you take a look at this hot mess of a pizza.

Now, I know you can all agree with me when I say that pizza is the perfect and easiest weekender food. But if you’re anything like me, then you know that a quick call to the local pizza chain conglomerate just won’t do. In fact, if you’re anything like me, you sometimes like to go a little crazy with your pizza.

And that’s totally ok, because the best thing about making your own pizza at home is, you can make it any damn flavour you want.

Pizza allows for so much, and you don’t even need to be a food-head to enjoy it in all its (often gluttonous) glory. In my time, I have been known to whip out concoctions that freak people out at face value… but then they eat them and all is right with the world. Pizzas with toppings such as Caesar salad (with aaaaall the trimmings), bacon and caramelised apple, peach and buffalo mozzarella and oh, so many more, have made their way across my servery on numerous occasions. Each and every time, they come with a very enjoyable, robust ‘wow’ from all who consume them. One by one, the recipes will make their way on to this blog – but it’s still early days, so give me time 🙂

So this pizza. It’s a doozy – and it’s simple. It’s basically a few of my favourite things piled on top of an intentionally unfancy crust. Olive oil, garlic, salty blue cheese, rare steak, sea salt and a balsamic reduction (reduced, with a touch of honey)… throw in some fresh, peppery rocket and it’s a one-way ticket to Yum Town (see how I capitalised that as if it’s a real place?).

I am a true sucker for the combination that is steak and blue cheese. When done well, it is magic that is almost nonpareil. There is just something about that super-sharp cheese with leafy green rocket, yummy balsamic and a topping of rare, tender steak that I just can’t say ‘no’ to.

As far as variations to this one goes, you can use a milder form of blue if the people you are serving aren’t quite down with the strength. I used King Island Roaring Forties, and I will tell you now, it’s a strong blue. My husband suffered a little for it. He hasn’t ever really been able to acquire that taste, as he has quite a discriminating palate. But it’s not hard to switch such strong (coveted?) flavours out for something a little more gentle, like a gorgonzola or even a blue/brie blend. I promise I will do that for him next time around *winks*.

You could also switch out the balsamic blend with a straight raw honey…. But I think the tang that comes with the balsamic is extremely welcome alongside the blue.

In any case, don’t be shy with the salt.

I think in any form though, this pizza is one for the ages. So please enjoy, snap it out on a weekend end wash it down with a ballsy glass of red. I demand you make it tonight… do it!

New York Strip Steak and Blue Cheese Pizza

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Serves: 4 - 6
Cooking Time: Prep Time: 30 minutes | Cook Time: 30 minutes


  • 300g New York Strip steak (see note)
  • 2 + 1 tablespoons olive oil
  • 1 pizza base (see note)
  • 1 teaspoon garlic
  • ½ cup mozzarella cheese
  • ½ cup blue cheese
  • Handful fresh rocket
  • ½ cup balsamic vinegar
  • 1 tablespoon honey
  • Black pepper, to taste



Preheat oven to 200C.


In a small saucepan, bring balsamic vinegar to boil, then reduce heat to medium. Cook until reduced by half, then add the honey and pepper.


Meanwhile, heat 2 tablespoons of oil in a pan over medium heat. Add steak and cook evenly until medium-rare (approximately 5 minutes each side).


Remove steak from heat and tent with foil, allow to rest while assembling pizza.


Brush pizza base with remaining 1 tablespoon of olive oil combined with garlic.


Sprinkle prepared base with mozzarella cheese. Add about half the blue cheese in crumbly chunks.


Bake in oven until crust is golden and cheese melted. Meanwhile, slice the steak.


Remove pizza base from oven. Top with sliced steak, and crumble remaining blue cheese evenly across the top, followed by shaved parmesan.


Garnish with rocket and drizzle generously with balsamic reduction. Serve immediately.


Loin, eye fillet, or even rump will do for this recipe. Just make sure it is great quality. I use store bought pizza bases, but ensure they are stone baked and of good quality – fresh, never frozen. You are absolutely more than welcome to make your own dough… look at you go!

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