MEDITERRANEAN STEAK FLATBREAD
Transform pizza night with this easy Mediterranean Steak Flatbread recipe. Thin, crisp bread topped with tender, juicy bites of steak, tomatoes, olives, and cheese make this a healthy dinner to remember.
Yield Serves 4 flatbreads
Number Of Ingredients 9
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.
TUSCAN RIB-EYE STEAK
Provided by Giada De Laurentiis
Categories main-dish
Time 12h40m
Yield 1 to 2 servings
Number Of Ingredients 14
Steps:
- For the marinade: The day before you plan on cooking your steak, place the rib-eye in a resealable baggie along with the olive oil, rosemary, thyme and garlic. Move the herbs and garlic around in the bag to coat the steak with all the flavors. Refrigerate overnight.
- For the steak: Remove the steak from the refrigerator 30 minutes before cooking. Preheat the oven to 400 degrees F.
- Heat a grill pan over medium-high heat. Sprinkle the steak evenly with 1 teaspoon of the salt. Place the steak on the grill pan and sear for 5 minutes without moving the steak. Flip the steak and repeat on the other side. Remove the steak to a baking sheet and place in the oven for 10 minutes for medium doneness. Allow the steak to rest for 15 minutes.
- Meanwhile, in a small bowl mix together the lemon zest, lemon juice, 2 teaspoons olive oil, rosemary, thyme, 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Set aside.
- Heat a small nonstick skillet over medium heat. Add 1 teaspoon olive oil and slide in the egg, being careful not to break the yolk. Sprinkle with the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Reduce the heat to medium-low and gently cook the egg until the white is just set and the yolk is still soft, about 3 minutes.
- Transfer the rested steak to a serving plate. Scatter the arugula over the steak and drizzle 1 teaspoon of the herb oil. Lay the egg, sunny-side up, over the top. Drizzle with the remaining herb oil and season with a few grinds of black pepper.
BISTECCA ALLA FIORENTINA (TUSCAN PORTERHOUSE)
This flagship, Tuscan steak is made from the region's Chianina breed of cattle which are prized for their tenderness and flavor. In typical Italian style, simplicity rules the day; little more than olive oil, rosemary, and salt are needed to highlight the rich flavor of the grilled meat. With Italian food, freshness and quality are top priority, so I use nothing less than choice porterhouse, and much prefer prime!
Provided by eat!
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 6
Number Of Ingredients 5
Steps:
- Press chopped rosemary onto both sides of porterhouse steak; set onto a plate and allow to marinate at room temperature for 1 hour.
- Start an outdoor grill using hardwood charcoal, such as hickory. When coals are white and glowing, arrange for high heat.
- Gently brush or rub olive oil onto steak, then season to taste with sea salt and pepper.
- Place steak onto grill, and cook until a dark, golden brown (not burnt) crust forms, 5 to 10 minutes depending on thickness of meat. Turn over, and continue cooking until golden on the other side, 5 to 10 minutes more. When finished, place steak onto a platter, and allow to rest for 10 minutes.
- To serve, remove the two pieces of meat from the bone, and replace the bone onto the serving platter. Trim any unwanted fat from the round (tenderloin) steak, slice into 6 equal pieces at an angle to the grain, and fan out on one side of the bone. Slice the rectangular (loin) steak into 1/4-inch slices at an angle to the grain. Fan out on the other side of the bone. Finish by garnishing the platter with lemon wedges and a sprinkle of additional sea salt.
Nutrition Facts : Calories 345.8 calories, Carbohydrate 1.5 g, Cholesterol 62.8 mg, Fat 29.6 g, Fiber 0.7 g, Protein 18.2 g, SaturatedFat 9.8 g, Sodium 104.4 mg
CARAMELIZED ONION AND STEAK FLATBREAD
Fire up the grill for steak flatbread topped with caramelized onions and baby arugula. You can use naan bread for an easy option to put together our Caramelized Onion and Steak Flatbread for lunch or dinner tonight.
Provided by My Food and Family
Categories Fall 2019
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in small nonstick skillet on medium heat. Add onions; cook 8 to 10 min. or until onions are tender and golden brown, stirring frequently. Spoon into small bowl; cover to keep warm.
- Sprinkle both sides of steak evenly with garlic powder. Heat grill pan on medium-high heat. Add steak; grill 5 to 7 min. on each side or until steak is cooked to medium doneness (160°F). Transfer steak to cutting board. Let stand 5 min. before cutting across the grain into very thin slices.
- Add naan breads to grill pan; cook 2 to 3 min. on each side or until warmed and grill marked on both sides. Meanwhile, mix mayo and horseradish until blended.
- Spread mayo mixture onto naan breads; top with onions, arugula and meat.
Nutrition Facts : Calories 350, Fat 16 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 17 g
CLASSIC TUSCAN FLATBREAD
Steps:
- Pour 1 cup lukewarm water into small bowl; sprinkle with yeast. Let stand until yeast dissolves, about 10 minutes.
- Place 2 cups flour in large bowl. Make well in center of flour. Pour yeast mixture into well. Using fork, stir until dough comes together. Knead in bowl, adding enough flour 1/4 cup at a time to form slightly sticky dough. Transfer to floured work surface. Knead until dough is smooth and elastic, about 10 minutes. Coat bowl with 1 tablespoon oil. Add dough; turn to coat. Cover bowl with plastic wrap. Let stand in warm draft-free area until doubled, about 1 hour 15 minutes.
- Brush 11-inch-diameter tart pan with removable bottom or baking sheet with 1 tablespoon oil. Punch down dough. Turn out onto floured work surface and shape into 11-inch round. Transfer dough to prepared tart pan or baking sheet. Cover loosely with plastic. Let rise until dough is almost doubled, about 30 minutes.
- Preheat oven to 400°F. Press fingertips into dough, creating indentations. Brush with remaining 2 tablespoons oil. Sprinkle with salt. Bake until golden, about 28 minutes. Cool bread in pan on rack 10 minutes. Remove bread from pan; cool completely.
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GRILLED STEAK AND FRESH MOZZARELLA FLATBREAD - BEEF
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Cuisine ItalianTotal Time 25 minsServings 4Calories 440 per serving
- Press lemon pepper evenly onto beef Top Sirloin Filets. Place steaks on grid over medium, ash-covered coals. Grill, covered, 12 to 17 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
- Meanwhile, combine spinach, cheese and basil in large bowl. Drizzle with balsamic vinegar; toss to coat and set aside.
- Remove steak from grill and let stand 5 minutes. Place naan on grill; grill, covered, 1 to 3 minutes or until lightly browned, turning once.
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