Up your pizza game with this flatbread recipe!
12 oz Flank Steak (or another cut of steak)
1 tbsp Olive Oil
1 Small Red Onion, Chopped
1 Flatbread
½ cup Gorgonzola Cheese, Crumbled (or another cheese)
12 Cherry Tomatos, Halved
1 Bunch of Arugula
Fig Balsamic Vinegar
1
In a pan heat oil and cook steak to likeness on medium-high heat.
2
Let steak rest for about 5 to 10 minutes after cooking, then cut into large pieces.
3
Toast flat bread in oven at 375 for 5-10 minutes*.
*The flatbread I used was thin. Ideally you want a thicker flatbread as thin ones are tricky to get to the right texture. You want it to be able to hold up to the topping, but not become too hard.
4
Take out flatbread and add cheese and steak.
5
Place flatbread back in the oven for another 5-10 minutes, or until cheese begins to melt.
6
Take out flatbread and add tomatoes, arugula and drizzle with fig balsamic vinegar.
Ingredients
12 oz Flank Steak (or another cut of steak)
1 tbsp Olive Oil
1 Small Red Onion, Chopped
1 Flatbread
½ cup Gorgonzola Cheese, Crumbled (or another cheese)
12 Cherry Tomatos, Halved
1 Bunch of Arugula
Fig Balsamic Vinegar
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