Steak & Arugula Flatbread
Branch out and give this Steak & Arugula flatbread a try. Steak, arugula, olives, and feta make for a delicious combination!
Servings: 6 servings
Ingredients
Olive Tapenade
- 2 tbsp parsley, finely chopped
- 2 cups kalamata olives, chopped
- 3 cloves of garlic, pressed or finely minced
- 1 tbsp capers, roughly chopped
- the zest from one lemon
- 1 tbsp lemon juice
- 2 tbsp olive oil
Flatbreads
- 1.5 lbs sirloin steak
- 6 naan flatbreads, or 12 mini flatbreads
- 3 tbsp olive oil
- 4 cups arugula
- 1 8 oz block of feta cheese, crumbled
- red pepper flakes for serving, optional
Instructions
- In a small bowl, combine all of the ingredients for the olive tapenade. Set aside.
- Preheat the oven to 375℉. Prepare two baking sheets with parchment paper.
- Brush the steak with olive oil and season generously with salt and pepper. Grill the steak on an outdoor grill or in a grill pan until cooked to your desired temperature. Medium rare is 130℉ to 140℉ and medium well is 150℉ to 160℉ (use a quick read thermometer to get an accurate internal temperature). Remove to a cutting board and cover with aluminum foil to rest for 5-10 minutes. Thinly slice against the grain.
- Place the naan on the prepared baking sheets and brush with olive oil. Put naan in the oven and bake for about 5-7 minutes, until warmed through.
- Remove from the oven and spread a thin layer of olive tapenade onto each one. Top with arugula, sliced steak, feta cheese, and red pepper flakes. Serve and enjoy!
Notes
- These flatbreads are great for leftover steak.
- If you can’t find naan, Greek-style pitas work great for this recipe as well.
- When preparing the lemon zest and juice, zest the lemon FIRST, then juice. It is much easier that way!
- Make the olive tapenade up to 3 days in advance and store in the refrigerator. If you’re sensitive to garlic, wait to add that until the day you’re making the recipe as it tends to get stronger the longer it is stored.
- You can cook the steak ahead of time. Just be sure to cook it a little less done than you prefer as it will cook more when you reheat it.
Nutrition
Calories: 420kcal | Carbohydrates: 6g | Protein: 35g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 92mg | Sodium: 1188mg | Potassium: 473mg | Fiber: 2g | Sugar: 2g | Vitamin A: 608IU | Vitamin C: 5mg | Calcium: 82mg | Iron: 2mg
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