Crispy Flatbread with Za'atar
This is the perfect dipping cracker! The versatile dough doubles as my “Go To” pizza dough recipe, minus the za’atar.
Ingredients
- 1/2 to 1 pound piece of flank steak
- 2 tablespoons za’atar
- 3–4 fresh peaches, pitted and cut into sections
- 3 tablespoons olive oil for brushing on peaches
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1/2 small red onion, very thinly sliced
- 1/4 cup toasted, chopped hazelnuts
- 1–2 ounces blue cheese, crumbled
- sea salt and freshly ground black pepper
- 4 handfuls fresh baby arugula leaves
Instructions
1. Rub meat with olive oil and za’atar on both sides. Let sit for 10 minutes while grill heats up. (You can also cook under oven broiler.)
2. Grill meat to your liking, but will be best if left pink inside. The meat will continue to cook after you remove it from the grill. Let meat rest while you make the salad.
3. Brush peaches with olive oil and grill for about 3–4 minutes. Do not overcook. Remove from grill and set aside.
4. Combine extra virgin olive oil, balsamic vinegar and salt. Add red onions. Toss well.
5. Right before serving slice the flank steak very thin.
6. Add arugula leaves to a large salad bowl. Top with onions, grilled peaches, steak, blue cheese and hazelnuts. Drizzle remaining olive oil-balsamic mixture or other dressing over salad and serve with additional salt and pepper.
Related Stories & Recipes
Flank Steak with Cocoa Chili Espresso Rub
This rub adds both depth of heat and flavor to meats. It’s delicious on flank steak, but we can imagine this working its magic well on pork tenderloin or beef brisket.
Zesty Grilled Steak with Honey Mustard Sauce
Here is a great recipe for the fourth of July from our friends at Kamado Joe. They know a thing or two about grilling. Check out our Edible Nashville Kamado Joe Jr. grill giveaway, act...
Chile-Rubbed Skirt Steak With Rustic Chimichurri
Steak with chimichurri is a classic combo. The bright, fresh herb topping contrasts beautifully with the smoky, spicy steak.
