Parmesan Pecorino Steak Flatbread

Rating:

Total Time:

35 minutes

Difficulty:

Easy

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

Parmesan Pecorino Steak Flatbread from www.whatsgabycooking.com (@whatsgabycookin)

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

I’m not ready to hang up my hat on grilling for the year. I think we’ve got another few weeks in us and I plan on soaking it up. We’re throwing a flank steak on the grill for this flatbread and keeping it simple. Just season with salt and pepper and grill until medium rare. No need to get crazy… there’s going to be lots of other flavor coming from the other components of the dish.

Now that we’ve got the steak done and resting, let’s talk about 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 world. I’ve used it as a salad dressing, as a topping for pasta, and most recently as a base for this pizza. Talk about multi use!

And the last piece of this puzzle is the flatbread. It’s nothing fancy, just really great pizza dough that’s baked until it’s crispy so it can withstand the weight of the steak. There’s no melted cheese like mozzarella going down, the cheesy sauce will give us all that flavor! I mean, if you wanted to add a sprinkling of freshly shredded mozzarella on the flatbread as it bakes… I will never say no!

Parmesan Pecorino Steak Flatbread

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Description:

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

By:
Gaby Dalkin
Rating:
Servings:
6
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Course:
Main Course
Cuisine:
American

Ingredients

For the Steak

  • 1 1/2 lbs flank steak
  • Kosher salt and freshly cracked black pepper
  • 1 tbsp vegetable oil

For the Sauce

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

For the flatbread

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

Instructions

  • Preheat oven to 450 degrees F.
  • Heat a cast iron skillet or grill to medium-high heat. Generously season the steak on both sides with salt and pepper, then rub all over with the oil. Cook steak, turning once or twice to brown evenly, until medium-rare and lightly charred, 8−10 minutes. Transfer steak to a cutting board and let rest for at least 15 minutes; reserve skillet.
  • Combine the garlic, 2 kinds of cheese, olive oil, lemon juice, red pepper flakes in a small bowl and whisk to combine. Taste and season with salt and pepper.
  • Divide the dough into 2 equal sized pieces. On a lightly floured surface roll the dough thin. Transfer to an oiled baking sheet, drizzle with olive oil. Bake 8-12 mins till golden. Repeat with the remaining dough and remove flatbreads to a flat clean surface.
  • Drizzle the flatbreads with a few tablespoons of parmesan pecorino dressing (reserving some to drizzle on top)  Top with arugula and sliced red onions. Season with salt and pepper and drizzle with another few tablespoons dressing. Thinly slice the steak against the grain and arrange over dressed arugula. Drizzle with any remaining dressing, season with more salt and pepper and serve. 
Parmesan Pecorino Steak Flatbread: Chef Vision

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One comment;

  1. Monika

    I love the lightness of this pizza, with the cheese sauce instead of melted cheese.