Categories: Pizza/flatbread
Ingredients
- 2 Flatbread Pizza Crust (recommended: Flat-out Spicy Italian Artisan Thin Pizza Crust)
- Heaping 1/2 cup Gorgonzola Cheese – crumbled
- 1 (9-10 oz.) Steak -preferably filet, rib eye, or sirloin
- 2-3 TBS Balsamic Vinegar, to taste
- 1 Cup Arugula - torn
- 1 Shallot – thinly sliced (can substitute red onion)
- 2 TBS Italian Dressing
- Parmigiano-Reggiano Cheese – freshly shaved or grated, to taste (I used about ⅓ cup)
- Salt and Pepper, to taste
- Italian Seasoning, to taste
- Extra Virgin Olive Oil, for steak & to drizzle over pizza (optional)
- Tomato Relish:
- 6 Plum Tomatoes – halved lengthwise and seeded
- 3 tsp Extra Virgin Olive Oil, divided
- Salt and Pepper, to taste
- 2 Cloves of Garlic – minced
- 1 tsp Red Wine Vinegar
- 3/4 tsp Granulated Sugar
- Pinch Crushed Red Pepper Flakes
Directions
- Remove your steak from the refrigerator and allow to rest on the counter for 30 minutes at room temperature.
- Make the Tomato Relish: Preheat the oven to 350 degrees F. Prepare a baking sheet with aluminum foil. Season cut side of tomatoes, generously, with salt and pepper.
- Place tomatoes, cut side down on baking sheet. Drizzle (or brush) the tomatoes with 2 tsp olive oil. Bake the tomatoes for 45-50 minutes or until the tomatoes are soft and slightly charred, rotating pan halfway through cook time.
- Change oven temperature to BROIL and continue to cook tomatoes for 3-5 more minutes, until slightly wilted.
- Remove pan from oven and transfer tomatoes to a clean work surface. Season, again, with salt and pepper. Set aside and allow to cool slightly, about 5 minutes. Roughly chop the tomatoes and place in a large mixing bowl. Add the rest of the ingredients and the remaining 1 tsp olive oil. Taste and adjust seasoning. Mix well, cover and place in the refrigerator until ready to use.
- While the tomatoes are roasting, cook your steak: Pat steak(s) dry and rub generously with extra virgin olive oil. Season, liberally, with Italian seasoning, salt and pepper.
- Heat a skillet (preferably cast iron) over medium high heat. Add steak to pan. Cook, undisturbed, about 3 minutes. Flip steak and cook another 3 minutes, undisturbed, or until steak is about 10 degrees below desired doneness. (Keeping in mind the steak will be sliced, topped on the flatbread, and finish cooking in the oven. I cooked mine to 110 degrees for a final doneness of MR.)
- Transfer steak to a platter or plate and allow to rest at room temperature about 5 minutes. Transfer plate to refrigerator and allow to chill for at least 30 minutes, up to 2 hours. This will make slicing the steak evenly, and thinly, easier.
- While steak is resting: In a large mixing bowl combine the arugula, shallots and Italian dressing. Season with salt and pepper to taste. Toss well to combine. Set aside.
- Adjust oven temperature to 375 degrees. Place flatbread on an aluminum foil lined baking sheet or a preheated pizza stone. Place baking sheet, or stone, on middle rack in the oven. Pre-bake the flatbread crust for 2 minutes (or follow the instructions provided for your brand of flatbread).
- Spread ½ cup roasted tomato relish evenly over flat bread, sprinkle with gorgonzola and top with slices of steak.
- Place flatbread back into the oven, directly on middle rack, and bake an additional 4-5 minutes, or until flatbread is crisp and cheese is slightly melted.
- Remove flatbread from the oven. Drizzle balsamic vinegar evenly over flatbread and top with arugula mixture. Sprinkle with Parmigiano. Season with cracked black pepper.
- Garnish with a drizzle of extra virgin olive oil, optional.