- Vegetable or canola oil, for grilling
- 1 New York steak
- Salt and freshly ground pepper
- 1 red onion, sliced into thin rounds
- 1 lb Harmons pizza dough
- Unbleached all purpose flour, for dusting
- Olive oil, for drizzling
- 1/2 cup Parmigiano Reggiano, shaved
- 4 oz crumbled blue cheese
- 1/4 cup balsalmic glaze
- Fresh chives, snipped, for garnish
Preheat a grill or grill pan over medium-high heat and add a drizzle of oil. Season steak liberally with salt and pepper. When oil shimmers, add steak and cook until grill marks form, about 2 minutes. Turn 45° and cook until grill marks form, another 2 minutes. Turn over and cook until grill marks form, about 2 minutes. Turn 45° and cook until grill marks form and steak reads 125° on an instant-read thermometer. Transfer to a cutting board and let rest 5 minutes. Cut into thin slices.
In same pan over medium-high heat, add another drizzle of oil. When oil shimmers, add onion, season with salt and pepper, and cook until onion begins to caramelize, stirring occasionally, about 10 minutes. Transfer to a plate.
Prepare a grill over indirect medium-high heat. Cut dough into 4 pieces. Using a rolling pin or hands, form dough into rounds.
Place rounds on grill and cook on first side until grill marks appear, about 3 minutes. Transfer dough to a work surface, turn over, grilled side up. Drizzle dough with olive oil, sprinkle Parmigiano-Reggiano and blue cheese over dough. Arrange steak slices and onion on dough. Season with salt and put back onto grill and cook until grill marks appear, another 3 minutes.
Remove pizzas to work surface. Drizzle with balsamic glaze, garnish with chives, cut into slices, and serve.