If ever there was a more fitting Father’s Day meal, I wouldn’t know it. Steak…..and pizza. Pizza…..and steak? You don’t have to make a decision, for this recipe gives you both, and you can even make it on the grill! Read on…
Some of you may already know that I am a complete garlic nut, and am even growing my own this year out in my front yard. I check on it every day (it’s growing so big!) and simply cannot wait to yank it out of the ground and enjoy my harvest. Soon, though, I will be able to pick the scapes that grow off the plant, which will add a mild green garlic flavor to pasta, soups, and flatbreads. August has never seemed so far away! After I pick it, I have to let the bulbs age a bit, too, so it will actually be even longer before I can eat my own fresh, snappy heirloom garlic. Tick, tock!
If I can spare it, I roast a lot of garlic, because the flavors mellow so nicely and you can, therefore, use more of it. This recipe calls for using roasted garlic as a paste spread on the flatbread, which replaces a traditional red pizza style sauce. It’s a good fit with the grilled steak and the blue cheese, and the quick pickled red onions just kick everything up a notch, flavor wise.
If you have leftover steak from another night, then make this flatbread for an elegant appetizer with a glass of wine. But make sure it’s a red wine, with some body, otherwise the blue cheese might overpower it.
If there’s a dad in your life you’d like to celebrate this Father’s Day, then grab some Flatout and light the coals. Grab a bottle of your boldest Malbec and make him the dinner he doesn’t have to make a choice between. Truly this pizza is the best of both worlds!
Amy at Flatout
Grilled Steak Flatbread
Ingredients
- 1 Flatout Thin Crust flatbread
- 4-6 ounces of grilled steak, in thick slices or chunks
- 1/3 cup crumbled blue cheese
- 1 head of roasted garlic (get recipe here)
- 3-4 slices of red onions
- 1/2 cup white vinegar
Directions
Preheat oven to 375°F. (if grilling pizza, see below.)
In a small bowl, pour vinegar over red onion slices and let sit for several minutes until the onions turn bright pink. Drain off vinegar when ready. (This can be done in advance.) Squeeze the head of garlic until the roasted cloves pop out, then smash the soft garlic into a paste. Place Flatout on a cookie sheet. Bake at 375°F for two minutes. Remove flatbread from oven. Spread on garlic paste, then arrange steak and onions on the flatbread, and finally top with the blue cheese. Bake at 375°F for four minutes. Remove from oven.
Grilling method: Preheat grill to 375°F. Pre-bake the flatbread on the grill for 2 minutes. Remove flatbread from grill. Spread the garlic paste on the flatbread. Lay steak, blue cheese, and onions on top of the flatbread. Return flatbread to grill, close lid. Grill for 4 minutes or until cheese melts.
Suggested Flatout: Thin Pizza Crust - Rosemary Olive Oil, Thin Pizza Crust - Rustic White
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