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Ingredients :
- 400 g of beef chuck eye
- 200 g grated 2-year-aged cheddar
- 1 ball of pizza dough
- 100 ml of pizza sauce
- 1 Spanish onion, thinly sliced
- 50 ml of maple syrup
- 50 ml of whiskey
- 3/4 cup arugula
- 1/2 parmesan shavings
- 50 g of Montreal Firebarns steak spices
- Olive oil
- Mill pepper

Preparation :

Preheat the BBQ or oven to 450 ° F and let the meat temper for 30 minutes before working. Cut the eye of the blade into a steak of approximately 3 cm. Brush both sides with olive oil and sprinkle with Montreal steak spices.

Cook on the BBQ or in a pan over high heat for 4 to 5 minutes on each side. Remove from heat and let sit for 10 minutes.

Cut the steaks into thin strips of approximately 1 to 2 cm.

In a cast iron skillet on the BBQ or a regular skillet on the stove, brown the onion with a drizzle of olive oil for 4 to 5 minutes, deglaze with the bourbon and add the maple syrup. Reduce the heat to medium-low and simmer for about 15 minutes, stirring regularly.

On a floured work surface, roll out the pizza dough. Add the pizza sauce, spread the thin slices of eye of blade, the caramelized onions and the grated cheese aged 2 years.

Transfer the pizza to a pizza pan, place the pizza on the center rack of the BBQ and cook for about 10 minutes. (Bake in regular oven at 450 ° F for about 15 minutes.)

Before serving, sprinkle with arugula and parmesan shavings, add a drizzle of olive oil and a little freshly ground pepper.

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