Grilled Flatbread with Flank Steak and Arugula Chimichurri

Ingredients for Grilled Flatbread

To create the perfect base for your Grilled Flatbread with Flank Steak and Arugula Chimichurri, you’ll need a few simple ingredients. These will ensure that your flatbread is not only delicious but also complements the flavors of the flank steak and chimichurri beautifully.

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 3/4 cup warm water
• 2 tablespoons olive oil

Making the Flatbread

Here’s how to prepare your grilled flatbread from scratch. It’s easier than you might think!

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, and baking powder.
2. Add Wet Ingredients: Make a well in the center of the dry ingredients and add the warm water and olive oil. Stir until a rough dough forms.
3. Knead the Dough: Transfer the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
4. Rest the Dough: Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth, and let it rest for at least 30 minutes. This helps the gluten relax, making it easier to roll out.

Preparing the Flank Steak

While your flatbread dough is resting, it’s time to focus on the flank steak. This cut of meat is known for its rich flavor and tenderness when cooked properly. Follow these steps to prepare it:

• 1. Start with about 1 pound of flank steak.
• 2. Marinate the steak for at least 1 hour (or overnight) in a mixture of olive oil, garlic, lime juice, and your favorite spices. A simple marinade could include:
• 1/4 cup olive oil
• 2 cloves garlic, minced
• Juice of 1 lime
• 1 teaspoon cumin
• Salt and pepper to taste
• 3. Preheat your grill to high heat.
• 4. Remove the steak from the marinade, letting any excess drip off. Season with salt and pepper.
• 5. Grill the steak for about 4-5 minutes on each side for medium-rare, or adjust the time based on your preferred doneness.
• 6. Once grilled, allow the steak to rest for about 10 minutes before slicing it against the grain into thin strips.

Creating Arugula Chimichurri

Chimichurri is an Argentine sauce that pairs perfectly with grilled meats, and adding arugula gives it a unique twist. Here’s how to make your arugula chimichurri:

• 1. Gather the following ingredients:
• 1 cup fresh arugula
• 1/2 cup fresh parsley
• 2-3 cloves garlic
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• Salt and pepper to taste
• 2. In a food processor, combine the arugula, parsley, garlic, and red wine vinegar. Pulse until well combined.
• 3. With the processor running, slowly drizzle in the olive oil until the mixture is emulsified.
• 4. Season with salt and pepper to taste. Adjust the flavors as necessary, adding more vinegar for tang or more oil for richness.

Grilling the Flatbread

Now that your dough has rested and you have your flank steak and chimichurri ready, it’s time to grill the flatbread. Here’s how you can do it:

1. Divide the Dough: Divide your rested dough into 4 equal portions.
2. Roll Out the Flatbreads: On a floured surface, roll out each portion into a thin circle or oval, about 1/4 inch thick.
3. Preheat the Grill: Ensure your grill is clean and preheated to medium-high heat.
4. Grill the Flatbreads: Place the rolled flatbreads on the grill. Cook for 2-3 minutes on each side, or until you see nice grill marks and the bread puffs up slightly.
5. Keep Warm: Wrap the grilled flatbreads in a clean kitchen towel to keep them warm while you finish grilling the rest.

Assembling the Dish

With all your components grilled and ready, it’s time to assemble your Grilled Flatbread with Flank Steak and Arugula Chimichurri:

1. Layer the Ingredients: Start by laying a piece of grilled flatbread on a serving platter.
2. Add Flank Steak: Top the flatbread with a generous portion of the sliced flank steak.
3. Dollop of Chimichurri: Drizzle or dollop a generous amount of arugula chimichurri over the steak.
4. Garnish: Optionally, add some additional arugula or fresh herbs for garnish.
5. Repeat: Continue layering the remaining flatbreads and steak until all ingredients are used.

Serving Suggestions

This dish is perfect for a summer barbecue or a casual dinner with friends. Here are a few serving suggestions to elevate your dining experience:

• Side Dishes: Serve with a side of grilled vegetables or a fresh salad to balance the meal.
• Wine Pairing: A light red wine, such as a Pinot Noir or Malbec, complements the flavors of the steak and chimichurri beautifully.
• Make It a Wrap: For a fun twist, roll the flatbread around the steak and chimichurri to create a delicious wrap.
• Garnish: Fresh lime wedges and extra chimichurri on the side can enhance the presentation and flavor.

Storing Leftovers

If you have any leftovers, here’s how to store them:

• Flatbread: Wrap in plastic wrap or store in an airtight container at room temperature for up to 2 days. For longer storage, freeze the flatbreads layered with parchment paper.
• Flank Steak: Store any leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
• Chimichurri: Store chimichurri in a sealed jar in the refrigerator for up to a week. The flavors will continue to meld and improve over time.

Conclusion

Grilled Flatbread with Flank Steak and Arugula Chimichurri is a delightful dish that brings together the savory flavors of grilled meat and the freshness of vibrant herbs. Perfect for gatherings or a cozy dinner, this recipe is not only easy to prepare but also offers a fantastic way to impress your guests. With its combination of textures and tastes, it’s sure to become a favorite in your culinary repertoire. Enjoy and happy grilling!

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Variations to Try

While the classic version of Grilled Flatbread with Flank Steak and Arugula Chimichurri is delectable on its own, here are some variations to consider for those looking to mix things up:

• Different Proteins: Swap out flank steak for grilled chicken, shrimp, or even portobello mushrooms for a vegetarian option. Each protein brings its own unique flavor and texture.
• Herb Variations: Experiment with different herbs in your chimichurri. Try adding fresh cilantro or parsley instead of, or in addition to, arugula for a different taste profile.
• Spicy Kick: If you enjoy heat, add a diced jalapeño or a pinch of red pepper flakes to the chimichurri for a spicy twist.
• Cheesy Delight: Sprinkle some crumbled feta or goat cheese on top of the assembled flatbreads for an added creamy texture.

Perfecting the Grill Marks

Grilling is an art, and achieving those perfect grill marks can elevate the presentation of your flatbreads. Here are some tips to ensure you get those beautiful lines:

• Preheat the Grill: Make sure your grill is adequately preheated before placing the flatbreads on it. A hot grill will create better marks and prevent sticking.
• Use Direct Heat: Cook over direct heat to ensure the grill marks develop quickly. Avoid moving the flatbreads around too much; let them sit to sear properly.
• Rotate for Marks: For perfect grill marks, rotate the flatbread 90 degrees halfway through cooking on each side. This method will create a crisscross pattern.

Healthier Options

If you’re looking for a healthier spin on this dish, consider these modifications:

• Whole Wheat Flatbreads: Use whole wheat or gluten-free flatbreads for a healthier alternative packed with more fiber.
• Lean Cuts of Meat: Opt for leaner cuts of meat or reduce the portion size of steak and replace it with grilled veggies.
• Less Oil in Chimichurri: Reduce the amount of oil in your chimichurri sauce by substituting with vegetable broth or lemon juice for a lighter flavor.

Cooking Tips for Flank Steak

Cooking flank steak can be tricky if you’re not familiar with it. Here are some tips to ensure it turns out perfectly every time:

• Marinate: Marinating the steak for at least an hour (or overnight) helps to tenderize the meat and infuse it with flavor.
• Resting Period: Always allow the steak to rest for about 5-10 minutes after grilling. This lets the juices redistribute, making every bite flavorful and juicy.
• Cut Against the Grain: To achieve tender slices, make sure to cut the steak against the grain of the meat.

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Serving Suggestions

Once your Grilled Flatbread with Flank Steak and Arugula Chimichurri is ready, it’s time to serve it up! Here are some ideas to make your meal even more enjoyable:

• Side Dishes: Pair your flatbreads with a refreshing side salad or grilled vegetables to complement the flavors. A light cucumber and tomato salad drizzled with olive oil and vinegar works wonderfully.
• Garnishes: Consider garnishing each flatbread with a squeeze of fresh lemon juice or a sprinkle of sea salt just before serving to enhance the overall taste.
• Serving Style: Cut the flatbreads into smaller portions for sharing. This makes it easier for guests to enjoy multiple flavors and encourages a communal dining experience.

Storage Tips

If you find yourself with leftovers, here’s how to store them properly:

• Flatbreads: Store any leftover flatbreads in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or on the grill for a few minutes before serving.
• Chimichurri: The arugula chimichurri can be stored in a sealed jar in the fridge for up to one week. Use it as a marinade or condiment for other dishes.
• Steak: Leftover flank steak can be sliced thinly and stored in the fridge for up to 3 days. It can be used in salads, sandwiches, or wraps for a quick meal.

Conclusion

Grilled Flatbread with Flank Steak and Arugula Chimichurri is a versatile and delicious dish that can be adapted in numerous ways to suit your taste preferences. Whether you stick to the classic recipe or try out the suggested variations, this meal is sure to impress your family and friends. Enjoy the delightful flavors and the joy of grilling!

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