Grilled Steak Flatbread

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