Summer Steak Flatbread Food

CARAMELIZED ONION AND STEAK FLATBREAD

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.

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.

GRILLED STEAK AND FRESH MOZZARELLA FLATBREAD

Steps:

• 1) Press lemon pepper evenly onto steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 12 to 17 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145degreesF) to medium (160degreesF) doneness, turning occasionally. 2) Meanwhile, combine spinach, cheese and basil in large bowl. Drizzle with balsamic vinegar; toss to coat and set aside. 3) Remove steak from grill and let stand 5 minutes. Place naan on grill; grill, covered, 1 to 3 minutes or until lightly browned, turning once. 4) Carve steaks into slices. Top naan evenly with spinach mixture and steak slices.

TUSCAN STEAK FLATBREADS

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.