CARAMELIZED ONION AND STEAK FLATBREAD
Fire up the grill for steak flatbread topped with caramelized onions and baby arugula. You can use naan bread for an easy option to put together our Caramelized Onion and Steak Flatbread for lunch or dinner tonight.
Provided by My Food and Family
Categories Fall 2019
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in small nonstick skillet on medium heat. Add onions; cook 8 to 10 min. or until onions are tender and golden brown, stirring frequently. Spoon into small bowl; cover to keep warm.
- Sprinkle both sides of steak evenly with garlic powder. Heat grill pan on medium-high heat. Add steak; grill 5 to 7 min. on each side or until steak is cooked to medium doneness (160°F). Transfer steak to cutting board. Let stand 5 min. before cutting across the grain into very thin slices.
- Add naan breads to grill pan; cook 2 to 3 min. on each side or until warmed and grill marked on both sides. Meanwhile, mix mayo and horseradish until blended.
- Spread mayo mixture onto naan breads; top with onions, arugula and meat.
Nutrition Facts : Calories 350, Fat 16 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 17 g
FARMER'S MARKET FLATBREAD
Provided by Katie Lee Biegel
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat a grill to medium heat.
- Brush both sides of each naan with olive oil and spread one side of each with the ricotta. Sprinkle with granulated garlic and salt. Place on grill and grill for about 2 minutes to toast the naan and melt the cheese. Shave Parmesan on top and set aside.
- Toss the arugula with the red wine vinegar and 3 tablespoons olive oil in a large bowl and season with salt and pepper.
- Top the naan evenly with the arugula, then top with radish slices, herbs, ribbons of prosciutto, scallions and a drizzle of olive oil. Slice and serve.
GRILLED STEAK FLATBREADS WITH HORSERADISH DRESSING
Steps:
- Preheat a grill, grill pan or large cast-iron skillet over medium-high heat. Brush the steak with olive oil and season with salt and pepper. Cook the steak, flipping, until medium-rare, 8 to 10 minutes. Transfer the steak to a carving board and let rest for 5 minutes.
- Meanwhile, in a small bowl, whisk the sour cream with the horseradish and lemon juice. Season the dressing generously with salt and pepper.
- Brush the flatbreads with olive oil. Working in batches, if necessary, cook over high heat, flipping, until lightly charred and crisp, 4 to 5 minutes. Transfer to a baking sheet or wire rack.
- Thinly slice the steak against the grain. Spread some of the horseradish sauce on each flatbread and top with the steak, arugula, tomatoes and red onion. Drizzle with olive oil and sprinkle with salt and pepper. Cut the flatbreads into wedges and serve, passing the remaining dressing at the table.
SUMMER STEAK FLATBREAD #A1
A.1. Original Sauce Recipe Contest Entry. An easy and delicious flatbread with the flavors of A.1. Original Sauce, steak and fresh summer ingredients.
Provided by curlykcook
Categories Sauces
Time 27m
Yield 4 flatbreads, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- Season steak with salt and pepper.
- In a large pan, heat olive oil over medium heat. Add steak to pan and let sear until browned, about 2 minutes. Flip over and sear on other side for 2 minutes. Remove steak from pan and let rest for 10 minutes.
- Place flatbreads on two baking sheets. Mix A.1. Original Sauce with tomato sauce. Spread onto flatbreads.
- Place spinach leaves on sauced flatbreads.
- Slice steak thinly or into bite-size pieces. Add steak, red onion and corn kernels to flatbreads. Top with crumbled goat cheese.
- Bake in oven for 7 minutes. Slice and serve.
Nutrition Facts : Calories 154, Fat 8.5, SaturatedFat 2.4, Cholesterol 36.9, Sodium 279.5, Carbohydrate 6.6, Fiber 1.2, Sugar 2.5, Protein 13.5
SUMMER VEGGIE FLATBREAD
Steps:
- Preheat the oven to 475 degrees F. Put the bread on a baking sheet lined with parchment paper.
- Bring a medium pot of water to a boil. Add the asparagus and boil until just barely crisp tender, about 1 minute. Drain and run under cold water to stop the cooking.
- Heat the oil in a small skillet or saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, 2 to 3 minutes. Brush about half the oil all over the top of the breads. Arrange the zucchini ribbons and asparagus on top and brush lightly with the remaining oil. Sprinkle with salt and top with the Parmesan.
- Bake until the bread is crisp and the zucchini is lightly charred in spots, about 12 minutes. Cut into pieces and serve warm or room temperature.
TUSCAN STEAK FLATBREADS
Wrap tender grilled flatbreads around steak and top with cheese and homemade sun-dried tomato pesto for an instant party! People will love the fun presentation and the mouthwatering taste.-Michael Cohen, Los Angeles, California
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- For pesto, place the parsley, basil and garlic in a food processor; cover and pulse until chopped. Add the Parmesan cheese, tomatoes, sherry, salt and pepper; cover and process until blended. While processing, gradually add oil in a steady stream. Set aside., Sprinkle steak with salt and pepper. Grill, covered, over medium heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm. , Brush one side of each flatbread with oil; place oiled side down on grill rack. Grill, covered, over medium heat for 1-2 minutes or until heated through., Spread the grilled side of each flatbread with pesto. Cut steak into thin strips; place over pesto. Top with fontina cheese and basil.
Nutrition Facts : Calories 718 calories, Fat 43g fat (14g saturated fat), Cholesterol 127mg cholesterol, Sodium 961mg sodium, Carbohydrate 36g carbohydrate (1g sugars, Fiber 2g fiber), Protein 44g protein.
MEDITERRANEAN FLAT BREAD STEAK SANDWICH
This is a great version of a traditional steak sandwich without being traditional. A tomato based relish with Mediterranean flavors and a red pepper mayonnaise, grilled skirt steak, and fresh spinach. Now, I happen to buy these great flat breads right from my market, but you can easily make your own - there are many good brands out there these days. You can also take a pizza dough and form into a small rectangle, brush with some olive oil flavored with grated onion, garlic, and seasoning and grill inside or out for just a few minutes and then remove. But this is meant to be a quick easy busy night dinner so I take advantage of the store bought for this.
Provided by SarasotaCook
Categories Lunch/Snacks
Time 4h30m
Yield 6 Sandwiches, 6 serving(s)
Number Of Ingredients 20
Steps:
- Steak Marinade -- I make it simple - just use a large baggie and mix all the ingredients, vinegar, oregano, lemon juice, olive oil, red pepper flakes and the onion. Mix well and then add the steak. The longer the marinating time the better. I love to let it marinate all day. I make it before I go to work and then cook it when I get home. You need at least 3-4 hours to get a good flavor but all day gives it great flavor.
- Dressing -- Simply mix the mayonnaise, roasted red peppers and basil and set to the side in a small bowl and refrigerate. Make this ahead.
- Steak -- Now the steak is ready to grill, but remember -- room temperature Never grill cold meat. Set it on the counter to take the chill off as your prepare the tomato relish. This steak can be done on a outside grill which is ideal. Or you can use your inside grill pan which I use quite often. You can also use a cast iron or saute pan if you don't have the other options. I suppose a George Foreman type of grill would work too. So lightly oil your cooking utensil and heat to medium high.
- Relish -- As the steak is coming to room temp and the grill is heating up, chop up your vegetables (tomatoes, onions and artichokes) and add the pre chopped olives and mix them all together in a small bowl with the salt and pepper. NOTE: I only use 8 oz of the artichokes so I don't drain the whole can, only those which I am using. A little oil from the artichokes in the can is all it needs to flavor the relish. I just add 1/2 teaspoon or so which gives the relish a good flavor. And make sure to go easy on the salt as olives are quite salty.
- Grilling -- Just grill your steak on medium high heat. It should only take 4-5 minutes per side at the most. I like mine to medium rare, but you can cook it to whatever temperature you like. Medium rare -- remove and 125, cover and let set 4-5 minute as you prepare the flat breads. Now mine, since store bought, I just drizzle on some olive oil and a little oregano and brush on each side of the flatbread and grill on the same pan as my steaks for just a minute to warm up. If making your own, follow your recipe, again brushing with the olive oil and oregano as they grill.
- Finish -- Lay out the flat bread and spread with the roasted red pepper, basil and mayonnaise. Then top with slices of the skirt steak (remember to always slice against the grain for tender steak) on one side of the bread, then top with a few spoons of the tomato relish and some fresh spinach. Fold over and secure with a tooth pick. ENJOY!
- This is a hearty sandwich, so I try to stay away from serving it with fries or onions rings, although you could. But I would rather serve with some oven baked zucchini planks with a light dip, a fruit salad, or a bowl of soup to start. One of my favorites is a beer cheese soup or roasted cauliflower soup.
Nutrition Facts : Calories 457.6, Fat 29.9, SaturatedFat 6.7, Cholesterol 70.7, Sodium 522.5, Carbohydrate 15.1, Fiber 4.1, Sugar 3.4, Protein 33.2
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