Steak & Sun-dried tomato,olives and mozzarella flat bread

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Steak Gorgonzola Flatbread

This Steak Gorgonzola Flatbread not only looks gorgeous (making it a perfect contender for all entertaining and special occasions), this happens super fast. About 20 minute fast…

Words like steak… cherry tomatoes… arugula… gorgonzola just scream DELICIOUS. And when all of them pile high together on flatbread, it’s just your most delicious pizza dream come true. Make this steak flatbread as a main dish or an appetizer, and you will be amazed how easily you can whip up this restaurant quality stunner in such a short time…

This Steak Gorgonzola Flatbread not only looks gorgeous, it’s super fast. It’s a fun take on pizza and is loaded with mushrooms, cherry tomatoes and arugula.
And let me tell ya more good news. This flatbread is just born for all your leftover steak that you already have in the refrigerator. Your cook time gets even shorter, it’s just a matter of minutes and that tasty lunch or dinner is ready for those busy, demanding days or nights.

Steak Gorgonzola Flatbread
How many of you like pizza time? We absolutely love it here at the Beisers’. It’s always fun making that pizza with all the family around in the kitchen. Though it’s very satisfying and rewarding to roll your own pizza dough and create pizza from scratch, sometimes you just crave that pizza night without spending an hour in the kitchen.

 

Ingredients:
Sun Dried Tomato Pesto
  • 4 oz sun dried tomatoes -marinated in olive oil and drained
  • 1-2 clove garlic
  • 1/3 cup parmigiano reggianno cheese
  • 1 cup fresh basil leaves
  • 1 tbsp fresh oregano leaves -optional
  • 5 tbsp extra virgin olive oil
  • 1 pinch sea salt -or to taste
For the Steaks
  • 2 X 8 oz sirloin steaks -grass fed ( 1.5 inches thick)
  • 1/2 tsp sea salt -or to taste
  • 1/2 tsp black pepper -freshly cracked
  • 1 tsp smoked paprika
  • 1 tbsp olive oil
  • 3 tbsp pistachios -roughly chopped
  • 2 tbsp fresh chives & herbs -for garnish
Instructions:
Add all of the pesto ingredients to the bowl of a food processor and pulse until smooth to your liking. Taste and adjust seasonings with more sea salt and even garlic if desired. Add more olive oil as needed. Refrigerate until ready to use. If prepared a day in advance then bring it to room temperature for about 10 minutes before serving.
Bring the steaks to room temperature for 15 minutes and pat them dry very well with paper towels.
Drizzle with a lug of olive oil and sprinkle all over with the sea salt, black pepper and smoked paprika. Make sure to rub the spices all over including the sides.
Meanwhile crank up the grill to medium high. Using a pair of tongues and add the steaks to the hot grill. Cook for about 4 minutes on each side for a 1.5 inch thick steak. Grill the sides as well for about 30 seconds each.
Transfer the steaks to a plate and loosely cover. Allow to rest for 5 minutes before slicing and serving drizzled with the sun dried tomato pesto, pistachios and fresh herbs.
Garnish with some shaved parmigiano reggianno cheese on top!

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