Summer Steak Flatbread A1 Recipes

MEDITERRANEAN STEAK FLATBREAD

Steps:

• Preheat grill to medium high and place a cast iron pan or grill vegetable basket on the grill. Season sirloin steak with 1 teaspoon salt and 1/2 teaspoon pepper. Toss tomatoes with 2 tablespoons olive oil, season with salt and pepper to taste.
• Place tomatoes in hot pan, stirring occasionally, until soft and beginning to blister, about 2 minutes; remove and set aside.
• Grill steak in cast iron or directly on grate to desired doneness (125°-130°F for medium rare). Remove from grill and let rest.
• Reduce grill temperature to medium. Brush naan on both sides with remaining olive oil and crisp on grill, 1 minute per side.
• Slice steak thinly against the grain.
• Spread naan with olive tapenade and top with blistered tomatoes, steak, frisée and parmesan. If desired, drizzle lightly with additional olive oil and season with salt and pepper. Slice and serve.

SUMMER STEAK FLATBREAD #A1

Steps:

• Preheat oven to 375 degrees F.
• Season steak with salt and pepper.
• In a large pan, heat olive oil over medium heat. Add steak to pan and let sear until browned, about 2 minutes. Flip over and sear on other side for 2 minutes. Remove steak from pan and let rest for 10 minutes.
• Place flatbreads on two baking sheets. Mix A.1. Original Sauce with tomato sauce. Spread onto flatbreads.
• Place spinach leaves on sauced flatbreads.
• Slice steak thinly or into bite-size pieces. Add steak, red onion and corn kernels to flatbreads. Top with crumbled goat cheese.
• Bake in oven for 7 minutes. Slice and serve.

SUMMER VEGGIE FLATBREAD

Steps:

• Preheat the oven to 475 degrees F. Put the bread on a baking sheet lined with parchment paper.
• Bring a medium pot of water to a boil. Add the asparagus and boil until just barely crisp tender, about 1 minute. Drain and run under cold water to stop the cooking.
• Heat the oil in a small skillet or saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, 2 to 3 minutes. Brush about half the oil all over the top of the breads. Arrange the zucchini ribbons and asparagus on top and brush lightly with the remaining oil. Sprinkle with salt and top with the Parmesan.
• Bake until the bread is crisp and the zucchini is lightly charred in spots, about 12 minutes. Cut into pieces and serve warm or room temperature.

STEAK SOUP #A1

Steps:

• In a 4-quart Dutch oven, cook beef, onion and celery over medium heat until meat is brown and vegetables are tender. Drain well; return to Dutch oven.
• Stir in half of the beef broth, undrained tomatoes, mixed vegetables, steak sauce, Worcestershire sauce, salt, and pepper. Bring to boiling; reduce heat. Add Pasta, cover and simmer 20 minutes.
• In a medium mixing bowl whisk together remaining beef broth and the flour. Stir into mixture in Dutch oven. Cook until thickened and bubbly. Cook and stir 1 minute more. Makes 6 main-dish servings.