Grilled Steak Flatbread
Grilled flatbread topped with sliced steak, fresh arugula, caramelized onions and creamy blue cheese.
Cook Time: 40 Minutes
Servings: 6
Ingredients: 10
Ingredients
Preparation
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Step 1
Pre-heat a small skillet over medium heat; add 1/2 tablespoon olive oil and onions to the pan. Cook for 8 to 10 minutes or until onions are caramelized; Remove from skillet and set aside.
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Step 2
On a greased sheet pan, take the pizza dough and form it to the size of the sheet pan. Brush both sides of the dough with 1/2 tablespoon of olive oil. Place pizza dough on grid over medium heat. Grill the dough for 30 seconds to 1 minute on each side being careful not to burn it. Remove the dough and place it back on the sheet pan. Top the flat bread with roasted red peppers and 1/4 cup of blue cheese. Bake at 375°F for 10 minutes; once the cheese is melted slightly remove from oven and set aside.
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Step 3
Season both sides of the steak with salt and pepper. Place steak on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill according to the chart for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steak and let rest for 5 minutes. Slice into 1/2-inch strips and set aside.
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Step 4
Take the flat bread and top with the caramelized onions, arugula, sliced steak, remaining blue cheese, and drizzle the balsamic syrup on top. Cut into 6 even sized squares and serve.
Nutrition Information
297 Calories
4.7g SAT FAT
22g PROTEIN
3.6 mg IRON
2.9 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 3oz: 297 Calories; 112.5 Calories from fat; 12.5g Total Fat (4.7 g Saturated Fat; 0.23 g Trans Fat; 0.8 g Polyunsaturated Fat; 5.4 g Monounsaturated Fat;) 56 mg Cholesterol; 812 mg Sodium; 24 g Total Carbohydrate; 1.6 g Dietary Fiber; 6.3 g Total Sugars; 22.1 g Protein; 2.3 g Added Sugars; 133.2 mg Calcium; 3.6 mg Iron; 398 mg Potassium; 3.9 mcg Vitamin D; 0.3 mg Riboflavin; 6.9 mg NE Niacin; 0.5 mg Vitamin B6; 2.5 mcg Vitamin B12; 214 mg Phosphorus; 2.9 mg Zinc; 16.1 mcg Selenium; 47.9 mg Choline.
This recipe is an excellent source of Protein, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Calcium, Vitamin D, and Phosphorus.
The Essential Ingredients
- Strip Steak: Also known as New York Strip, it’s cut from the beef short loin and is known to be very tender and lean with a great beefy flavor. Due to its rich marbling, this is a great cut for grilling or pan-searing.
- Pizza Dough: Often in the refrigerated section of the grocery store, this pre-made dough is quick and convenient way to make pizzas and flatbreads at home.
- Blue Cheese: A bold tangy cheese aged with live cultures of Penicillium which create its signature blue or green veins.
- Balsamic Vinegar: A dark vinegar that originated in Italy. Made from grape juice aged in wooden barrels. Sweet tart taste.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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Tell me about the strip steak cut.
It comes from the loin area, and is known for being tender and lean. You may also see it labeled as club steak, NY strip steak, shell steak or top loin steak in the grocery store.
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Do I have to grill top sirloin steak?
You don’t! If you don’t have a grill use a stovetop grill pan or cast-iron skillet to sear 3 to 5 minutes on each side.
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Should this flatbread be served hot or cold?
Either is acceptable. Its designed to be served hot, but can be eaten cold (as leftovers) the next day.
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Can other flatbread be used?
Yes, prepared Naan, lavash or pita (types of flatbread) are readily available in your local grocery store or ethnic markets bread aisle. If you’re up for a challenge, you can also make your own from scratch.
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