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Recipe from Weber's Way to Grill™ by Jamie Purviance

Steak and Gorgonzola Piadini

  • People

    Serves 4

  • Prep Time

    30 mins

  • Rising Time

    1:30 to 2 h

  • Grilling Time

    14 to 18 mins

Serves 4
Prep Time
30 mins
Rising Time
1:30 to 2 h
Grilling Time
14 to 18 mins

the Ingredients

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  • 1½ cup warm water (100° to 110°F)
  • 1 package rapid-rise active dry yeast (2¼ teaspoons)
  • ½ teaspoon granulated sugar
  • 4½ cups all-purpose flour, plus more for rolling the dough
  • Extra-virgin olive oil
  • Kosher salt


  • 2 teaspoons balsamic vinegar
  • ½ teaspoon minced garlic
  • ½ teaspoon Dijon mustard
  • Freshly ground black pepper
  • 2 rib eye steaks, each 6 to 8 ounces and about 1 inch thick
  • 8 ounces Dolcelatte cheese or other mild blue cheese, broken into small pieces
  • 4 cups baby arugula or spinach, about 4 ounces

Special Equipment

  • electric stand mixer


  • 01 In the bowl of an electric stand mixer, combine the water, yeast, and sugar. Stir briefly and let stand for 5 minutes or until the top surface has a thin, frothy layer (this indicates that the yeast is active). Add 4½ cups of the flour, 3 tablespoons oil, and 2 teaspoons salt. Fit the mixer with the dough hook and mix on low speed for about 1 minute or until the dough begins to come together. Increase the speed to medium. Continue to mix until the dough is slightly sticky, smooth, and elastic, about 10 minutes. Form the dough into a ball and place in a lightly oiled bowl. Turn it over to coat all sides and tightly cover the bowl with plastic wrap. Allow the dough to rise in a warm place until it has doubled in size, 1½ to 2 hours.
  • 02 In a small bowl whisk the dressing ingredients, including ¼ teaspoon salt and ⅛ teaspoon pepper.
  • 03 Trim most of the exterior fat from the steaks. Let stand at room temperature for 15 to 30 minutes before grilling. 
  • 04 Prepare the grill for direct cooking over high heat (450° to 550°F). If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
  • 05 Punch down the dough in the bowl. Transfer to a lightly floured surface and cut into four equal pieces. Cut parchment paper into 10-inch squares and lightly oil each sheet of paper on one side. Roll each piece of dough flat into rounds 8 to 10 inches in diameter. Lay each dough round on an oiled sheet of parchment paper and lightly oil the top of each round. Stack the dough rounds between the sheets of parchment paper and set aside on a sheet pan.
  • 06 Lightly brush both sides of the steaks with oil and season evenly with salt and pepper. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and loosely cover with aluminum foil to keep warm.
  • 07 Reduce the temperature of the grill to medium heat (350° to 450°F). Lay two dough rounds over direct medium heat, with the paper sides facing up. Grab one corner of the paper with tongs and peel it off. Close the lid and grill until the rounds are golden and marked on the underside, 2 to 3 minutes, rotating them occasionally for even cooking.
  • 08 Turn the crusts over and distribute one-quarter of the cheese over each crust, leaving a ½-inch border around the edges. Continue grilling over direct medium heat until the crusts are crisp and the cheese is melted, about 2 minutes, rotating the crusts occasionally for even cooking. Transfer the grilled crusts to a work surface. Repeat with the remaining crusts.
  • 09 Place the arugula in a salad bowl, drizzle with the dressing, and toss to combine.
  • 10 Cut the steaks into thin slices, removing any pockets of fat, and distribute evenly over the crusts, then top with equal portions of the salad. Fold each piadini in half and eat it like a sandwich or, for easier eating or sharing, cut each piadini in half with a serrated knife after folding.

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