Parmesan Pecorino Steak Flatbread


Cali'flour Foods Flatbreads

For the Steak:
1 1/2 lbs flank steak
Kosher salt and freshly cracked black pepper
1 tbsp vegetable oil

For the Sauce:
3 cloves garlic finely chopped
1/4 cup finely grated pecorino cheese
1/4 cup finely grated parmesan cheese
1/2 cup olive oil
1 whole lemon juiced
1/2 tsp red pepper flakes
Kosher salt and freshly cracked black pepper

Parmesan Pecorino Steak Flatbread



Pre bake the Cali’flour Flatbreads as instructed in an oven at 375-400 on a vented pizza pan, pizza screen, or on a non-stick cookie sheet lined with parchment paper for 12-14 minutes. Remove from oven and let rest for a minimum of 10 minutes.

Heat a cast iron skillet or grill to medium-high heat. Generously season the steak on both sides with salt and pepper, then rub all over with the oil. Cook steak, turning once or twice to brown evenly, until medium-rare and lightly charred, 8−10 minutes. Transfer steak to a cutting board and let rest for at least 15 minutes; reserve skillet.

Combine the garlic, 2 kinds of cheese, olive oil, lemon juice, red pepper flakes in a small bowl and whisk to combine. Taste and season with salt and pepper.

Drizzle the flatbreads with a few tablespoons of parmesan pecorino dressing (reserving some to drizzle on top) Top with arugula and sliced red onions. Season with salt and pepper and drizzle with another few tablespoons dressing. Thinly slice the steak against the grain and arrange over dressed arugula. Drizzle with any remaining dressing, season with more salt and pepper and serve.

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