Take your taste buds on a transcontinental trip with this bold and beautiful Gaucho Heat Pizza a sizzling combination of Argentinian flair and California cool. Inspired by the smoky asado flavors of Buenos Aires and the vibrant, inventive food culture of Los Angeles, this pizza features juicy marinated flank steak, a garlicky green chimichurri sauce, creamy mozzarella, and a charred, hand-stretched crust. It’s steak night meets pizza night, and once you try it, you might never go back. Whether you’re feeding friends or impressing foodie family members, this pizza brings heat, herbaceous punch, and street-style swagger in every slice.
Servings: 4 people
Equipment
- Mixing bowls: For dough, marinade, and chimichurri preparation
- Pizza stone or baking sheet: For crisp, evenly cooked crust
Ingredients
Dough:
- 2 ¼ tsp 1 packet active dry yeast
- 1 tsp sugar
- ¾ cup warm water 110°F
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp olive oil
Chimichurri Sauce:
- 1 cup fresh parsley finely chopped
- ¼ cup fresh cilantro finely chopped
- 4 cloves garlic minced
- ½ tsp red pepper flakes
- ½ tsp dried oregano
- ⅓ cup red wine vinegar
- ½ cup olive oil
- Salt and black pepper to taste
Steak Marinade:
- ¾ lb flank steak
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 clove garlic minced
- ½ tsp ground cumin
- Salt and pepper to taste
Toppings:
- 1 ½ cups shredded mozzarella
- ½ small red onion thinly sliced
- ½ cup cherry tomatoes halved
- 1 tbsp crumbled queso fresco optional
- Fresh arugula for garnish
- Extra chimichurri for drizzling
Instructions
Preparation:
Make the Dough:
Prepare Chimichurri Sauce:
- Combine parsley, cilantro, garlic, oregano, red pepper flakes, vinegar, and olive oil in a bowl. Season with salt and pepper. Let sit at room temperature while other elements are prepared.
Marinate the Steak:
- In a bowl or resealable bag, combine flank steak with olive oil, soy sauce, lime juice, garlic, cumin, salt, and pepper. Marinate for at least 20 minutes (up to 2 hours for more flavor).
Cook the Steak:
- Heat a cast iron skillet or grill pan over medium-high heat. Sear steak 3–4 minutes per side (medium rare), then let rest for 5 minutes. Slice thinly against the grain.
Notes
- Short on time? Use store-bought pizza dough to cut prep time in half.
- Don’t overdo the chimichurri: A little goes a long way—save some for dipping or drizzling after baking.
- Steak options: Skirt or sirloin also work well if flank isn’t available.
- Grill it: For smoky vibes, grill the steak and finish the pizza on a BBQ-safe stone.
- Vegan twist: Swap steak for grilled portobello and use dairy-free cheese.
Tried this recipe?Let us know how it was!
