Grilled Steak Flatbread
servings: 6
prep time
10
total time
45
ingredients
10
Grilled Steak Flatbread
servings: 6
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INGREDIENTS:ingredients
- 10 oz. strip loin or sirloin steaks (about 1 inch thick)
- 2 Tbsp. olive oil, divided
- 3/4 tsp. each salt and pepper, divided
- 1 lb. store-bought pizza dough
- 3 Tbsp. olive oil, divided
- 1 1/4 cups shredded mozzarella cheese
- 1 cup baby spinach
- 1/3 cup thinly sliced red onion
- 1/4 cup Hood® Sour Cream
- 1 Tbsp. each finely chopped fresh parsley and chives
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DIRECTIONS:directions
Preheat grill to medium-high; grease grate well. Pat steaks dry with paper towel; rub with half of the oil and season with 1/2 tsp salt and pepper. Grill steak for 4 to 5 minutes per side for medium-rare or until desired doneness. Let rest for 10 minutes; slice thinly across the grain.
On lightly floured work surface, cut pizza dough in half. Roll out each portion into 10- x 6-inch rectangle, about 1/4-inch thick. Brush each side with remaining oil.
Grill dough for 2 to 3 minutes or until bubbles start to form and dough is well marked. Flip over and grill for 2 to 3 minutes; transfer to baking sheet. Reduce heat to medium-low.
Scatter cheese, spinach, onion and steak slices over flatbreads. Return to grill; close lid and grill for 3 to 5 minutes or until cheese starts to melt. Stir together sour cream, parsley, chives, and remaining salt and pepper. Drizzle over flatbreads before serving.
TIP: Substitute arugula for spinach if desired.
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