Pizza is a big deal in my home. My family will gladly eat a simple cheese or chicken pizza 2-3 times a week, but sometimes I need something more, something with a lot of protein and something full of flavor like this carne asada pizza.
Now want to know my little secret to slicing razor thin steak pieces?
This is an important thing for a picky eater like me, because the wrong thinness or thickness can ruin a good thing by throwing off the texture ratio. You know what I mean, who wants to bite into a carne asada pizza and have the strips 1/2 inch thick vs. an 1/8 of an inch? Not me! That’s too much meat-to-crust ratio. Know what I mean? Okay, so I might be splitting hairs, but if you do agree with me, here’s the trick to cutting almost razor thin steak pieces—freeze it first, then slice it.
But there’s one more caveat to this razor thin steak cutting routine—you are going to need a razor sharp knife. Don’t try this with a dull knife or else you’ll likely end up slicing a piece of your finger with the steak. And, well, that’s not ideal.
There you have my not-so-secret-anymore trick to cutting super thin steak pieces. Now, get busy and enjoy your pizza.