Grilling season is upon us! Yes, I know, as I am typing this it is raining outside and we just realized that our basement spare room flooded again this year. But, all will be ok if you have this delicious flatbread in hand – everything will be fine! (Said barely audible over the loud humming noise of fans and de-humidifiers running) ?. Let’s talk flatbread. If for some seldom reason we ever have leftover steak in our household, this is the recipe I turn to. If there isn’t any leftover steak and you are in dying need to eat this (yes all the time), then whip out the skillet or fire up the grill, because you have some delicious flatbread to make and you need some juicy steak. The first time this recipe came about, there was a leftover steak involved and I think it turned out just fine being reheated on top of the flatbread under the broiler – no chewy steak here if you slice it thin enough! Everything is perfect about this – the crunchy flatbread, juicy steak, crisply garlic brussel sprouts, and that nice tang from the bleu cheese. You need to make this.
I went ahead and used a store bought pizza mix to save me some time, but if you have a favorite pizza dough recipe then roll it out! Otherwise, this little shortcut is hardly noticeable. Make sure to get a nice sear on the brussel sprouts so that they maintain their crunch on top of the flatbread. If you are using an already cooked, leftover steak, then pile on all your ingredients (including the steak) and throw it under the broiler all at once. Otherwise, if you are searing off your own steak for this recipe, broil all the ingredients on the flat bread except for the steak, and slice and plate before serving so that the steak doesn’t get over cooked. Either way, you won’t have any leftovers of this flat bread. I chose sirloin for my cut of meat, but if you have a cut of choice, then use what you would prefer. I would recommend making more than one flatbread if you are serving multiple people, because it is a crowd favorite!
Steak and Brussel Sprout Flatbread with Bleu Cheese
- 1 pizza crust mix
- 10 oz steak
- 4 cups brussel sprouts, chopped
- 1/2 cup bleu cheese, crumbled
- 1/2 cup sour cream
- 2 Tablespoons olive oil
- 1 teaspoon garlic, minced
- Salt and pepper
- Preheat your oven to 450 degrees. Mix the pizza dough according to the instructions, and roll out as thin as you can on a baking sheet. Try to keep a rectangular shape. Brush the dough with 1 Tablespoon of the olive oil, sprinkle with salt and peeper, and bake until golden brown. About 10 minutes.
- While the flatbread is cooking, sear (or grill) your steak to your desired doneness. Medium is typically a crowd pleaser. Set the steak aside wrapped in foil to rest.
- In a medium sauté pan, heat the remaining olive oil over medium high heat, and add in the garlic until fragrant. Toss in the brussel sprouts and sear on all sides, about 10-15 minutes without burning.
- Turn off your oven and switch your broiler to high once the flat bread is done cooking and out of the oven. Thinly slice your steak (1/4 inch thick) and set aside.
- Assemble your flatbread by spreading a thin layer of the sour cream as a base on the flatbread, and then layer your brussel sprouts, steak and bleu cheese. Broil for a couple minutes get a all the ingredients heated together and combined. (If you are using leftover steak, then do as directed above, otherwise top the flatbread with the steak before serving). Season with salt and pepper and serve.