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
2 T Roasted Salsa Verde
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.
A flavorful tender steak with a velvety sauce that is ready to serve in less than an hour.
4 top blade steaks
Salt and pepper
2 T olive oil
2 T butter
1 large carrot finely diced
3 large shallot finely diced
1 sprig of thyme
1 bay leaf
1 T Worcestshire sauce
3 garlic cloves smashed
1 C Madeira
1 1/2 C of Swanson’s beef stock
Salt and pepper to taste
1 T butter
1/2 C half and half
Grill 400º F
Trim excess fat from the steaks. Oil the steak lightly with grapeseed oil and season both sides with salt and pepper. Cook about 3 minutes per side and then move to cooler part of the grill. Close the cover and grill for about 4 minutes. At 135º the steak was medium rare.Remove steak from grill and cover with aluminum foil for 10 minutes.
Heat olive oil and butter in the sautepan. Sauté the carrots until golden. Add onions and caramelize the carrots and shallots . Stir occasionally so they don’t burn. Deglaze the pan with half the Madeira scraping the glaze from the bottom of the pan. Reduce the wine. Add beef stock, garlic, bay leaf, and thyme. Bring to boil than simmer until reduced by half.
Add half and half and add remaining Madeira. Season with salt and pepper. Strain sauce through a fine strainer and add butter. Stir and keep warm.
Plate steaks and pour Madeira sauce over them and drizzle the plates with extra sauce. Serve with cauliflower potato mash and green beans.
This recipe works with New York Strip steaks. The steak can be pan seared and finished in a hot oevn also. It is an easy meal that looks more fussy than it is.
The leftover Madeira sauce was frozen.