Get ready to elevate your dinner game with the irresistible flavors of our Parmesan Pecorino Steak Flatbread! This mouthwatering Italian-inspired dish combines succulent flank steak, rich cheeses, and a refreshing touch of arugula, all nestled on a perfectly toasted flatbread. In just 25 minutes, you can impress your family or guests with this gourmet creation that’s easy enough for a weeknight meal yet elegant enough for special occasions. So, roll up your sleeves and dive into this delectable recipe that promises to be a crowd-pleaser!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb flank steak
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 4 flatbreads
- 1 cup shredded Parmesan cheese
- 1/2 cup shredded Pecorino cheese
- 1 cup arugula
- 1/4 cup balsamic glaze
Instructions
- Remove the flank steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures more even cooking.
- Pat the steak dry with paper towels to remove excess moisture, which helps achieve a better sear.
- Brush the steak with olive oil and season generously with salt and black pepper on both sides, pressing the seasoning into the meat.
- Preheat a grill pan or outdoor grill to high heat, ensuring the cooking surface is very hot before placing the steak.
- Grill the steak for 4-5 minutes on each side for medium-rare, or adjust cooking time to your preferred doneness.
- Remove the steak from heat and let it rest on a cutting board for 5-7 minutes to allow the juices to redistribute.
- While the steak is resting, preheat the oven to 425°F (218°C) and lightly toast the flatbreads for 2-3 minutes to crisp them slightly.
- Slice the rested steak against the grain into thin, diagonal strips for maximum tenderness.
- Sprinkle the toasted flatbreads evenly with Parmesan and Pecorino cheeses.
- Arrange the sliced steak on top of the cheese-covered flatbreads.
- Return the flatbreads to the oven for 3-4 minutes until the cheese is melted and slightly golden.
- Remove from oven and top with fresh arugula leaves.
- Drizzle balsamic glaze in a zigzag pattern over the flatbreads.
- Slice each flatbread into quarters and serve immediately while warm and crisp.
Tips
- Room Temperature Steak: Always remember to let your flank steak sit at room temperature for about 30 minutes before cooking. This step is crucial for achieving a perfectly cooked steak with a juicy interior.
- Pat It Dry: For a beautiful sear, make sure to pat the steak dry with paper towels. Removing excess moisture helps to lock in flavor and creates that desirable crust.
- Grill Pan or Outdoor Grill: Preheat your grill pan or outdoor grill to high heat. A hot cooking surface is key to sealing in the juices and flavor of the steak.
- Resting Time: Don’t skip the resting step! Allow your steak to rest for 5-7 minutes after grilling. This ensures the juices redistribute throughout the meat, making each bite tender and flavorful.
- Cheese Melting: For the ultimate cheesy experience, keep an eye on the flatbreads in the oven. You want the cheese to melt and turn slightly golden without burning.
- Zigzag Balsamic Glaze: When drizzling the balsamic glaze, aim for a zigzag pattern for a beautiful presentation. It adds a gourmet touch that will wow your guests.
- Serving Suggestion: Slice the flatbreads into quarters for easy serving, making them perfect for sharing or as a fun appetizer at your next gathering.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 35g
Protein: 38g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 95mg
