grilled steak flat bread
Grilled flatbread topped with sliced steak, fresh arugula, caramelized onions and creamy blue cheese.
1 beef Strip Steak, Boneless (about 1 pound)
1-8oz refrigerated pizza dough
1 white onion, sliced
1-1/2 Tablespoon olive oil
1/2 cup roasted red peppers, sliced
1/2 cup blue cheese, crumbled
1/2 cup arugula leaves
1 Tablespoon balsamic syrup
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
- 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.
- 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 & 1/4 cup of blue cheese. Bake in the oven at 375°F for 10 minutes; once the cheese is melted slightly remove from oven and set aside.
- Season both sides of the steak with salt & 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 1/2inch strips and set aside.
- 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 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.