Grilled Steak And Fresh Mozzarella Flatbread Recipes

GRILLED FLANK STEAK WITH MOZZARELLA AND BASIL

Steps:

• Preheat a grill to medium high. Put the flank steak between 2 sheets of plastic wrap and pound with a meat mallet until the thickest part is 3/4 inch thick. Season with salt and pepper and rub with 1 tablespoon olive oil, the rosemary and garlic. Let sit 10 minutes before grilling.
• Meanwhile, slice the larger tomatoes into wedges and halve the smaller tomatoes. Place in a medium bowl and add the vinegar and 2 tablespoons olive oil. Season with salt and pepper and toss.
• Oil the grill grates. Grill the steak until well marked, about 4 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes.
• Spoon the tomatoes and their juices onto plates and add the mozzarella. Slice the steak against the grain and add to the plates. Drizzle with the remaining 1 tablespoon olive oil, season with pepper and top with basil.

GRILLED FLATBREAD

Steps:

• Preheat a grill to high.
• Divide the dough into 2 equal parts. Let the dough come to room temperature. Stretch the pizza dough lengthwise to create long ovals. Place the dough on the grill and allow the dough to cook about 3 minutes before turning the dough over. Continue to cook the dough, moving it around the grill if necessary. Once the dough is fully cooked, brush it with herb oil and slice it into triangles.
• Place the rosemary and the olive oil in a blender and cover. Blend on high speed until the roasemary has been ground into small pieces. Add the tarragon and thyme and continue blending until all the herbs have been broken down into small pieces. Pour into an airtight container and store in the refrigerator.
• Yield: 2 3/4 cups oil
• Prep Time: 10 to 15 minutes

BALSAMIC STRAWBERRY AND MOZZARELLA FLATBREAD

Steps:

• Preheat the oven to 400 degrees, or preheat the grill to medium.
• Combine the strawberries, vinegar, and a few grinds of pepper in a medium, no-reactive mixing bowl and let stand at room temperature for at least 5 (and up to 30) minutes.
• Brush the flatbread lightly on both sides with olive oil and sprinkle with salt to taste. Place on a baking sheet and heat in the oven 2 minutes to soften; or place flat-breads directly on the heated grill for 2 minutes to soften and toast slightly. Remove, cut in quarters and return to baking sheet.
• Slice the mozzarella into 1/2-inch-thick slices. Layer 3 to 4 mozzarella slices on the tasted pita quarters, and return to the oven until the cheese is puffy, about 2 minutes; or, place pita quarters directly on the grill and close the lid until the cheese is puffy, about 2 minutes. The cheese may get a few toasty brown spots, but watch carefully to prevent over-browning.
• Finely chop the basil leaves and stir gently into the strawberries. When the pita quarters come out of the oven or off the grill, spoon the strawberry mixture over the cheese and serve immediately.