Parmesan Pecorino Steak Flatbread

We're bringing Pizza night dorsum this fall. I hateful, what's not to love about 1 night a week that'southward dedicated to making pizza. Ever since we got our indoor pizza oven, I've been hooked! To boot things off this season, nosotros're going for a Parmesan Pecorino Steak Flatbread!

We've got 3 components to this dish… let's start with the steak.

I'm not set to hang upwardly my chapeau on grilling for the year. I recall we've got another few weeks in united states of america and I program on soaking it up. We're throwing a flank steak on the grill for this flatbread and keeping it simple. Just season with common salt and pepper and grill until medium rare. No need to become crazy… there'due south going to exist lots of other flavor coming from the other components of the dish.

Now that we've got the steak done and resting, allow's talk near the Pecorino part. It's this lemony, garlicky, cheesy, olive oil sauce that goes on the base of the pizza that literally makes everything sing. The flavors are truly out of this globe. I've used it as a salad dressing, as a topping for pasta, and most recently as a base for this pizza. Talk nearly multi employ!

And the final piece of this puzzle is the flatbread. It's nada fancy, just really swell pizza dough that'south baked until it'southward crispy so it can withstand the weight of the steak. At that place'due south no melted cheese similar mozzarella going downwardly, the cheesy sauce will requite the states all that flavour! I mean, if you wanted to add a sprinkling of freshly shredded mozzarella on the flatbread equally it bakes… I will never say no!

Parmesan Pecorino Steak Flatbread

Perfectly thin slices of flank steak on acme of a cheesy, lemony flatbread!

Prep Fourth dimension x mins

Cook Time 25 mins

Total Time 35 mins

Course Primary Course

Cuisine American

For the Steak

• 1 i/two lbs flank steak
• Kosher salt and freshly croaky black pepper
• 1 tbsp vegetable oil

For the Sauce

• three cloves garlic finely chopped
• i/4 cup finely grated pecorino cheese
• i/four cup finely grated parmesan cheese
• 1/2 cup olive oil
• 1 whole lemon juiced
• ane/ii tsp red pepper flakes
• Kosher salt and freshly cracked black pepper

For the flatbread

• i lb pizza dough
• 1/2 red onion thinly sliced
• six cups baby arugula

• Preheat oven to 450 degrees F.

• Heat a bandage iron skillet or grill to medium-high heat. Generously flavor the steak on both sides with salt and pepper, and then rub all over with the oil. Melt steak, turning in one case or twice to chocolate-brown evenly, until medium-rare and lightly charred, viii−x minutes. Transfer steak to a cut board and allow remainder for at least 15 minutes; reserve skillet.

• Combine the garlic, ii kinds of cheese, olive oil, lemon juice, ruddy pepper flakes in a small bowl and whisk to combine. Taste and season with salt and pepper.

• Split the dough into ii equal sized pieces. On a lightly floured surface whorl the dough thin. Transfer to an oiled blistering sheet, drizzle with olive oil. Bake eight-12 mins till golden. Repeat with the remaining dough and remove flatbreads to a flat make clean surface.

• Drizzle the flatbreads with a few tablespoons of parmesan pecorino dressing (reserving some to drizzle on pinnacle)  Tiptop with arugula and sliced red onions. Flavour with common salt and pepper and drizzle with another few tablespoons dressing. Thinly piece the steak against the grain and adjust over dressed arugula. Drizzle with any remaining dressing, season with more salt and pepper and serve.

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Source: https://whatsgabycooking.com/parmesan-pecorino-steak-flatbread/

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