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Charred Flank Steak with Gorgonzola and Fig Balsamic Flatbread

Yields1 ServingPrep Time30 minsCook Time15 minsTotal Time45 mins

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.

Nutrition Facts

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