Strip Loin Steaks with "Pizza" Topping

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Strip Loin Steaks with "Pizza" Topping
  • Prep Time
  • 4Servings


  • 1/3 cup extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 2 plum tomatoes, finely chopped
  • Salt and pepper
  • 1 8 inch piece baguette, chopped
  • 6 ounces cheese, coarsely chopped
  • 1/4 cup sliced fresh basil
  • 4 1 1/4-inch-thick boneless New York strip steaks (about 12 ounces each)


In a large skillet, heat the olive oil over low heat. Add the garlic and cook until softened, about 6 minutes. Reserve 1 tablespoon of garlic oil in a small bowl. Add the tomatoes to the garlic oil in the skillet and season with salt and pepper; let cool. Add the bread, mozzarella and basil and stir until moistened.

Preheat the grill to medium. Brush the steaks with the reserved 1 tablespoon garlic oil and season with salt and pepper. Transfer to the grill and cook for 7 minutes. Flip, then mound the bread mixture onto each steak. Cover and cook until the topping is golden and the cheese is melted, about 10 minutes.