This post was sponsored by Better Than Bouillon as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

Try this Grilled Steak Flatbread at your next backyard barbecue!

For Father’s Day this year, Richard got an awesome new grill. One side is gas, the other side is charcoal. We love spending time in our backyard, so having this new grill has really allowed us to enjoy mealtime outdoors. Last night we prepared Grilled Steak Flatbread. I love buying pre-made pizza dough from the grocery store and preparing these grilled pizzas with all of our favorite toppings. This time, I made ours with marinated flank steak, grilled onions, blue cheese, arugula, and balsamic glaze. It’s a really delicious combination of savory, salty, and sweet all in one dish. Here’s how you can make a simple marinade for your grilled steak using Better Than Bouillon, available in a variety of flavors, and the other toppings for your grilled steak flatbread.

 

Grilled Steak Flatbread Ingredients:

• 1 ball of premade pizza dough
• 1 pound flank steak
• 1 medium onion, sliced
• 1 t Better Than Bouillon, roasted garlic base
• 1 t Better Than Bouillon, beef base
• 1/4 cup olive oil + extra for brushing pizza dough
• 1/4 cup balsamic vinegar
• 2 cups arugula
• 1/2 cup crumbled blue cheese
• balsamic glaze
• flour for dusting work surface

 

Grilled Steak Flatbread Directions:

Begin by preparing the marinade for your flank steak. Flank steak is great for this recipe because it grills up nicely and one steak makes four servings of this flatbread. I used a large baking dish to prepare the marinade, which includes the Better Than Bouillon in roasted garlic base and beef base, olive oil, and balsamic vinegar. I also added sliced onions to grill with the steak. You may not have thought to use Better Than Bouillon in a grilling recipe, but it is filled with such intense flavor, it’s a great marinade ingredient. I like combining the beef base for a hearty flavor and the roasted garlic base for an herbaceous flavor.  I coated my steak in the marinade and set it in the refrigerator to allow the meat to absorb the flavors. I recommend marinating the steak for at least 4 hours, but if you don’t have that much time, a quick 30 minutes will impart flavor because of the richness of the Better Than Bouillon products. When the steak is ready to go on the grill, divide your store-bought pizza dough in half, place it on a surface with flour so that it won’t stick, and roll each piece into oblong-shaped pieces. 

When the steak, onions, and pizza dough are ready, you can place them on the grill. I brush each side of the pizza dough with a little olive oil so that it doesn’t stick. Grilling is so dependent upon many factors, but I grill each side of the steak and pizza dough until I start to see grill marks, rotate it 90° to get grill marks going the other direction, flip the steak and pizza dough, and continue that process on the other side. When you have nice grill marks on both sides, remove the steak, flatbread, and of course onions from the grill and set them aside.

I only have two real tips for making a great steak: 1. Cook your steak to a medium-rare. I may have gone past that to a medium this time because I’m working with a new grill, but try to keep that nice pink center as it makes for the best flavor. 2. Before cutting your steak, let it rest on the cutting board at least 10 minutes. If you cut it immediately, the juices will run everywhere and you will have a very dry steak.

Next up, it’s assembly time. I layered sliced flank steak, grilled onions, crumbled blue cheese, and arugula on my grilled steak flatbread. I finished it off with a nice drizzle of balsamic glaze {this can be found with the regular balsamic vinegar}. It is a thickened product that gives the flatbread just the right bit of tangy sweetness. 

This is a really easy recipe to switch up by adding your favorite ingredients – grilled mushrooms, sliced tomatoes, feta cheese instead of blue cheese, spinach instead of arugula. There are so many ways to customize this flatbread. When you are ready to serve, slice each flat bread into four pieces and enjoy!

Better Than Bouillon is a great ingredient to add to all of your grilling recipes, with flavors like Chicken, Beef, Vegetable, Garlic, Mushroom, and Fish. It’s a great alternative to canned broths that expire quickly or cubes that can taste too salty and have a grainy texture. Check out all of the varieties of Better Than Bouillon to find one that is perfect for your favorite summertime recipe.

What’s your favorite dish to grill?

Pin this Grilled Steak Flatbread image below!

[tasty-recipe id=”29039″]