A flat bread pizza topped with grilled flat iron steak and a big flavored salad finished with Southwestern toppings.
1 lavash(9 inches by 12 inches)
1 T olive oil
1/2 sour cream
1/4 C pasta sauce
½ C shredded cheddar¹
12 ounce flatiron steak marinated in favorite marinade.
1/2 C cucumber diced
1/2 C tomato diced
2 T shallot diced
3 T cilantro chopped
2 T Kalamata olives chopped
2 C Little Gem (baby romaine) lettuce chopped
1/3 C white balsamic vinaigrette
¼ Crème or sour cream
1/2 avacado sliced
Serves 2 or 4. Preheat oven to 450º F. Line baking sheet with parchment paper.
Chop and combine all salad ingredients (except romaine) in medium bowl Set aside.
Grill or broil steak to desired doneness and rest for 10 minutes. Slice the flat iron steak against the grain and set aside.
Place flatbread on baking sheet and paint both sides lightly with olive oil. Transfer to oven and bake about 2- 3 minutes per side and remove from oven and cool.
Combine sour cream and pizza sauce in small bowl. Spread sauce onto lavash then sprinkle cheese. Bake for 3-4 minutes and remove from oven and cool.
Assemble the Flat Bread Pizza
Place the flatbread on large serving platter.
Combine salad ingredients, romaine, and steak. Add salad dressing and toss together.
Sprinkle the salad steak mixture onto flatbread. Add avocado slices and drizzle with crema and tomatilla salsa’.
Cut and serve,
¹Use an aged cheddar cheese if possible/ It adds depth to the steak richness.