Steak flatbread - Yum! I modified the recipe a little bit to cook the flatbread in the oven and pan sear the steak on the stove. It was too dark and too cold to use the grill. Plus I used pre-made pizza dough versus making the flatbread dough from scratch - much easier! I tried to work my dough into a nice long rectangle and it just didn't cooperate - so I ended up with an amoebae. Still tasted great!
Recipe: Grilled Flatbread with Garlic Rubbed Fillet of Beef, White Bean Puree and Sun-dried Tomato Chutney
Source: Bobby Flay Foodnetwork - original recipe link
Steak:
- 1 (8-ounce) beef tenderloin
- 1/4 cup olive oil
- 6 cloves garlic, finely chopped
- 1 cup cooked white beans, plus 1/4 cup of cooking liquid, or 1 (15-ounce) can white beans, slightly drained
- 3 cloves garlic, smashed
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon fresh thyme leaves
- Salt and freshly ground pepper
- 6 sun-dried tomatoes, packed in oil, drained and julienned
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- 1/4 cup chopped flat-leaf parsley
- Flatbread - I used about 1/2 of a package of pre-made pizza dough from my local grocery store
- 4 roasted shallots, sliced thin
Combine beef, olive oil, and garlic in a large resealable plastic bag. Marinate in the refrigerator for at least 4 hours or overnight.
Preheat the grill to high. Grill on both sides for 3 to 4 minutes, for medium-rare. Let rest for 5 to 10 minutes and then slice thinly.
Puree the beans, garlic, olive oil, lemon juice, and thyme in a food processor until smooth. Season with salt and pepper, to taste.
Mix together the tomatoes, olive oil, vinegar, honey, and parsley, and season with salt and pepper, to taste. Heat grill to high. Flatten flatbread dough and gently press into a large rectangle and throw on grill. Grill on 1 side until golden, about 2 minutes. Remove from grill, turn over, and spread each flatbread with a thin layer of White Bean Puree, sliced beef, roasted shallots, and Tomato Chutney. Return to grill, close cover and cook for 2 minutes. Serve immediately.
*To roast shallots on the grill, place the shallot in the center of a piece of aluminum foil, drizzle with olive oil and season with salt and pepper. Bring the edges of foil together and scrunch to seal tightly. Place on a hot grill, close the cover and "roast" for 25 to 30 minutes or until soft. Remove the skin and slice.
Preheat the grill to high. Grill on both sides for 3 to 4 minutes, for medium-rare. Let rest for 5 to 10 minutes and then slice thinly.
Puree the beans, garlic, olive oil, lemon juice, and thyme in a food processor until smooth. Season with salt and pepper, to taste.
Mix together the tomatoes, olive oil, vinegar, honey, and parsley, and season with salt and pepper, to taste. Heat grill to high. Flatten flatbread dough and gently press into a large rectangle and throw on grill. Grill on 1 side until golden, about 2 minutes. Remove from grill, turn over, and spread each flatbread with a thin layer of White Bean Puree, sliced beef, roasted shallots, and Tomato Chutney. Return to grill, close cover and cook for 2 minutes. Serve immediately.
*To roast shallots on the grill, place the shallot in the center of a piece of aluminum foil, drizzle with olive oil and season with salt and pepper. Bring the edges of foil together and scrunch to seal tightly. Place on a hot grill, close the cover and "roast" for 25 to 30 minutes or until soft. Remove the skin and slice.
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