Flank Steak And Caramelized Onion Flatbread Recipes

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STEAK AND CARAMELIZED ONIONS CROSTINI



Steak and Caramelized Onions Crostini image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 6

1 lb. flank steak (cleaned)
1 French baguette (sliced into 1/4-inch pieces)
1/2-cup extra-virgin olive oil
1 Bermuda red onion
2 cups organic Arugula
6 cloves garlic (peeled)

Steps:

  • Slice the baguette horizontally and toss with olive oil and kosher salt. Place on a cookie sheet and toast until crostini is golden brown and moist in the middle. Remove from oven and let cool. Grill or oven broil your flank steak and salt to taste. Cook for 15 minutes on each side or until meat is prepared to your liking.
  • In a skillet fry your onions with a 1/4-cup of water and a dash or Worcestershire sauce for flavor. Set aside and let cool. Roast the garlic and set-aside. Spread roasted garlic on each crostini and top with arugula, flank steak and caramelized onions. Garnish with fresh diced chives.

GRILLED STEAK FLATBREADS WITH HORSERADISH DRESSING



Grilled Steak Flatbreads with Horseradish Dressing image

Provided by Justin Chapple

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

One 10- to 12-ounce flat iron, strip or skirt steak (about 3/4 inch thick)
Extra-virgin olive oil, for brushing and drizzling
Kosher salt and freshly ground black pepper
3/4 cup sour cream
3 tablespoons prepared horseradish
1 1/2 tablespoons fresh lemon juice
Four 4-ounce flatbreads or naan
2 cups baby arugula
1 cup grape or cherry tomatoes, halved
1/2 small red onion, thinly sliced

Steps:

  • Preheat a grill, grill pan or large cast-iron skillet over medium-high heat. Brush the steak with olive oil and season with salt and pepper. Cook the steak, flipping, until medium-rare, 8 to 10 minutes. Transfer the steak to a carving board and let rest for 5 minutes.
  • Meanwhile, in a small bowl, whisk the sour cream with the horseradish and lemon juice. Season the dressing generously with salt and pepper.
  • Brush the flatbreads with olive oil. Working in batches, if necessary, cook over high heat, flipping, until lightly charred and crisp, 4 to 5 minutes. Transfer to a baking sheet or wire rack.
  • Thinly slice the steak against the grain. Spread some of the horseradish sauce on each flatbread and top with the steak, arugula, tomatoes and red onion. Drizzle with olive oil and sprinkle with salt and pepper. Cut the flatbreads into wedges and serve, passing the remaining dressing at the table.

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