Steak Flatbreads with Chimichurri
Recipe by Gingham
Warm flatbreads piled with sliced steak, charred broccolini, crunchy radish, and chimichurri.
Ingredients
Chimichurri
- 1 cup packed flat-leaf parsley, finely chopped
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes
- 2 tbsp red wine vinegar
- 1/3 cup olive oil
- 1/2 tsp kosher salt
Flatbreads
- 1 1/2 lb sirloin or skirt steak
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 bunch broccolini, trimmed
- 1 tbsp olive oil
- 4 naan or flatbreads
- 2 cups shredded lettuce
- 4 radishes, thinly sliced
- 1/4 red onion, thinly sliced
Method
Stir the chimichurri ingredients together.
Season the steak with the salt and pepper. Heat a large skillet over high heat and cook the steak, turning once, until 130°F inside for medium-rare, 3 to 5 minutes a side. Rest it for 10 minutes, then slice it thinly across the grain.
Toss the broccolini with the oil and a pinch of salt and cook it in the same skillet, turning once, until charred in spots and just tender, 5 to 6 minutes. Cut it into bite-size pieces.
Warm the flatbreads in the skillet or the oven until soft.
Top each flatbread with lettuce, steak, broccolini, radishes, and red onion, and spoon chimichurri over it.
Notes from the source
Leftover steak works well here. Slice it cold and warm it for a minute in the skillet.