This recipe is my entry into the Rosen Shingle Creek Recipe Contest (contest is over) being held in conjunction with the Food and Wine Conference.
The contest tasks entrants with creating an original recipe based on the Rosen Shingle Creek's restaurants. I haven't had the pleasure of dining at the hotel, yet, but I perused the menus and decided to stick with something I know really well...steak!
The Rosen Shingle Creek's SteakHouse is called A Land Remembered and their Punta Rassa Skirt Steak with Pickled Onion and Chimichurri Sauce spoke to me! It really did, but the Rosen also has a gourmet flatbread restaurant that was calling my name too - Tobias Flats and Watering hole features unique flatbreads. What's a girl to do? Steak or Flatbread?
I was brainstorming ideas with my better half, and he really liked the concept of using both restaurants as my inspiration to make a Grilled Steak Flatbread with Chimichurri Sauce. He knew that whatever I decided, he was going to be eating for dinner one day soon, and he was feeling a bit cray-zeeee! He wanted to try something new and different from our usual fare, so Grilled Steak Flatbread it was! We both enjoyed this flavor combo! So glad the hubs was living on the wild side that day, because this flatbread is a winner!!
The flatbread is basic and easy to make, and the flavor comes from the fresh thyme I used in the dough. This is my new go to dough, y'all! It is that good! The deep flavor compliments the toppings nicely. Everything just works together like clockwork and grilled pizza dough is magical!! I thought I would throw that in there, because the first time I grilled dough there was no turning back!! If you haven't had grilled pizza then NOW is the time!! I can't imagine making it any other way!
Check out my entry for the Dixie Crystals Contest (contest is over) too - Strawberry Brownie Kisses!
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Grilled Steak Flatbread
- 1 package active dry yeast
- 1/2 teaspoon sugar
- 1/2 cup water, warmed to between 115 and 120 degrees F (add more if needed)
- 1 3/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon fresh thyme leaves
- butter to grease bowl
- 2 cups packed flat leaf Italian parsley
- 1 heaping tablespoon freshly chopped garlic
- 1 tablespoon fresh oregano
- 1/4 cup red wine vinegar
- 1/2 teaspoon crushed red pepper flakes
- 1/4-1/2 cup quality olive oil
- salt and pepper to taste
- 2 tablespoons unsalted butter at room temperature
- 1/2 - 1 teaspoon freshly minced garlic
- pinch of kosher salt
- 1 pound flat iron steak (or skirt steak) at room temperature
- Manchego cheese
- I start out making the dough because it has to spend some alone time rising to the occasion. Heat 1/2 cup water to between 115 and 120 degrees F and dissolve 1/2 teaspoon sugar in the water. Add 1 package yeast and stir to combine. Set aside to proof.
- In the bowl of a food processor or mixing bowl combine 1 3/4 cups all-purpose flour, 1 teaspoon kosher salt, and 1 tablespoon fresh thyme leaves. Give it a couple pulses to mix well. Check on the yeast mixture and make sure it has started to froth. If it is frothy it has proven it is good yeast and will do the job. With the food processor running, add the yeast/water mixture until it is combined. Using the food processor makes quick work, so don't over process it. Remove it from the bowl and make sure it can form into a dough ball. Knead it a bit until it is smooth. Then put it into a greased bowl, cover, and let rise. I place the bowl in a cold oven with the light turned on and leave it there for an hour. If your dough seems dry you may need to add more water. keep in mind I live in a humid climate, so I always use less water when I make any type of bread.
- While the bread is doing its thing, make the chimichurri sauce. Clean out the bowl of your food processor (you can use a blender for this too), and add 2 cups packed flat leaf Italian parsley, 1 heaping tablespoon freshly chopped garlic, 1 tablespoon fresh oregano, 1/4 cup red wine vinegar, and 1/2 teaspoon crushed red pepper flakes. Turn on the food processor. With the processor running, pour in 1/4-1/2 cup olive oil until the sauce is the consistency you like. Add a pinch of salt and pepper and give it a taste. Add more seasonings as needed. Cover and refrigerate until you are ready to top the flatbread.
- For the garlic butter, combine 2 tablespoons unsalted butter with 1/2-1 teaspoon freshly minced garlic and a pinch of kosher salt. Give it a taste and add more garlic or salt as needed. Set aside.
- If you haven't done so already, get that steak out of the fridge so it can warm up to room temp. Go ahead and season it liberally on both sides with salt and pepper and then rub it down with the garlic butter - both sides. Set aside, but not back in the fridge. You want it to be at room temp when you grill it, if possible.
- About 15 minutes before the dough timer goes off, heat your grill pan (or outside grill) to 375 degrees F (or mid-high for the outdoor grill). Place your steak in the pan and grill for 3 minutes to get a good sear. Don't move it around. Set the timer and let it grill! Then flip it over and grill another 3 minutes to sear the other side. Check the temp with an Instant Read Thermometer . It should be about 120 degrees F for a nice mid-rare. Cook to your desired temp, but keep in mind it will go under the broiler for a bit to melt the cheese, so the steak will cook a little more. Remove from pan to a cutting board to let rest for 10 minutes.
- While the steak is resting, get back to the flatbread dough. It should have doubled in size by now. Give it a punch down. Then knead it a little to get out any remaining air bubbles. Roll the dough into 4 thin pieces. I rolled mine into a roundish shape because my grill pan is round, so I stuck with that and made each one about the size of my pan. You can make several small ones if you prefer. Wipe out the grill pan if you like, and place one of the flatbreads in the pan. Cover and cook for a couple minutes each side. It will puff up a little. Use tongs to remove it to a foil lined baking sheet and cook the rest of the flatbread in the same manner.
- Slice the steak thinly against the grain. Top each flatbread with a thin layer of chimichurri sauce, the grilled steak and some freshly shredded Manchego Cheese as desired. Pop the flatbread under the broiler until the cheese is melted. Be sure to leave the oven door ajar when broiling and keep an eye on it. The cheese will melt quickly. Remove from oven, slice, and enjoy!
Prep Time: 1 hr. 30 mins.
Total time: 1 hr. 40 mins.
Tags: Grilled, Steak, Flatbread, Chimichurri, Sauce, South America, Pizza, Main, Appetizer, Flat Iron Steak, #FWCon, Rosen Hotels, Orlando, Florida, Food and Wine Conference