par Chef Eric Gephart

Steak Flatbread

Portions: 5 people
Temps de cuisson: 30 - 60 min


  • Main

Note that this Flank Steak method could work for any application but for today we are going for a sharable steak appetizer. I love this cook!


  1. 01

    Stabilize your grill at 500F and set up for direct searing. Today, I set up the grill with a grill grate at the lowest setting on one side and a cast iron griddle up high on the other side.

  2. 02

    Season and oil the steak then place it on the hot grill grate. While the steak is searing, caramelize the onions on the griddle. Char off the cherry tomatoes. Flip the steak and dry baste as you go. Cook until you reach an internal temp of 120 – 125F.



    • 1 Each Flank Steak (Wooden Nickel farms)
    • 3 tablespoons Lanes BBQ Kapalua
    • 1/2 Each Yellow onion, cut into thin disks
    • 10 each Cherry tomatoes
  4. 03

    Remove your onions and tomatoes and reserve. Rest the steak for at least 7 minutes. Slice once down the center with the grain and then across the grain for bite size pieces. Toss in the board sauce. Mop the remainder of the board sauce up with your pita and place it on the grill surface to toast off. Remove from the grill and paint with fig preserve.



    • 1 Each Pita Bread
  6. 04

    Top with the sliced steak then carnalized onions, charred tomatoes, blue cheese crumbles, and then return to the grill on the griddle side. Remove from the grill after 3 minutes, transfer to a cutting board. Toss the arugula in any board sauce that is remaining and top the flat bread with the dressed arugula. Slice into even bite size pieces. Please Enjoy!



    • 2 tablespoons Blue Cheese crumbles
    • 1/2 cup Arugula