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Grilled Steak Flatbread Recipe

Grilled Steak Flatbread slice

Try this Grilled Steak Flatbread. made with flank stake, onions, arugula, blue cheese, and balsamic glaze, at your next backyard barbecue!

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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. When you are ready to serve, slice each flat bread into four pieces and enjoy!

Keywords: flank steak, flat bread, arugula, blue cheese, balsamic glaze, grilled onions