Flank Steak Flatbread

This was a super easy meal that’s great if you have to accommodate some different guests as well. Flank steak is a fairly inexpensive meat and as long as you don’t overcook it, can be very tender and flavorful.

For this recipe I had actually had too large of a flank steak for the flatbreads, so I cut the steak in half and the other part is still marinating for tomorrow night’s dinner, yum!

TIME: 30 MIN

INGREDIENTS:

O’Doughs Gluten-free Flatbread (look in the grocery store Gluten-free frozen section)

Flank Steak

Paleo Pesto (Recipe Below)*

Gorgonzola Cheese

Red Pears

Arugula

Egg

*Paleo Pesto Recipe

2 packed cups fresh basil leaves

1/2 cup good quality extra virgin olive oil or avocado oil

1/2 cup pine nuts (Cashews and walnuts also make a nice pesto)

3 garlic cloves (it will be hot with 3, try 2 then taste before adding the 3rd)

Salt and pepper to taste.

Put it all in a food processor or blender and grind.

1.  Set your oven to 400 degrees.

2. Choose a pan that can go from stovetop to oven for the steak. Get your pan nice and hot. Place your steak into the pan and don’t touch it for 2-3 min depending on the thickness of your steak. Then flip it. After that, put it in the oven for 7 minutes.

3. While your steak is in the oven, pull out your flatbreads and arrange them on your pan or stoneware. Leave some space in-between.

4. Mandolin your pear. Set aside.

5. By this time, your steak will be needing to be pulled out. Let your steak rest for 10-15 minutes before cutting.

6. During the rest period, put the flatbreads in the oven for 2-3 min. Then pull out the flatbreads and let it hang out for a second while you wait for the steaks a little longer.

7. If you haven’t made your pesto yet, this would be a good time to grind it up and utilize those final waiting minutes.

8. Now assemble! There’s no specific order. I did a layer of pesto first, then arranged the sliced steak, did a thin layer of pear, piled on the green arugula, sprinkled some gorgonzola, and then finished with the egg in the middle.

9. Toss is back into the oven under HIGH broil but don’t walk away!!!! I repeat do not walk away!!! All you’re doing is getting the egg to your desired doneness and getting the toppings warmed.

10. Enjoy!

For the mandoline, I used this OXO handheld mandoline.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s