Chimichurri Steak Flatbread
Succulent shaved steak meets the vibrant flavors of zesty chimichurri sauce atop a crispy, golden crust.
Ingredients
- 1 12oz. package of Heritage Shaved Ribeye Steak
- 3/4 cup olive oil
- 3/4 cup finely chopped fresh cilantro
- 1/2 cup red wine vinegar
- 1/4 cup finely chopped fresh parsley
- 2 tablespoons finely chopped fresh oregano
- 1 shallot, minced
- 1 jalapeño, minced
- 4 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- 1 cup packed baby arugula
- 1 cup jarred sliced roasted red peppers
- 2 cups cherry tomatoes, halved
- 4 loaves naan or pita
Tip: Substitute the homemade chimichurri with store-bought to create an easy weeknight meal!
Directions
- In a large bowl, combine oil, cilantro, vinegar, parsley, oregano, shallot, jalapeno and garlic. Season with salt and pepper, to taste. Reserve half the chimichurri sauce for drizzling over flatbread. Add Heritage Shaved Ribeye Steak to the bowl, and massage the mixture into steak to cover completely. Marinate at room temperature for 15 minutes.
- Heat a large skillet over medium-high heat. Add steak and cook, pulling apart with a wooden spoon or spatula, until golden-brown and thoroughly cooked, about 3-4 minutes. Season with salt and pepper.
- Spread a few tablespoons of the reserved chimichurri sauce evenly over each naan. Top with an even layer of arugula, cooked steak, red peppers and tomatoes. Drizzle with remaining chimichurri sauce. Slice and serve.
Prep time: 15 minutes
Cook time: 4 minutes
Ready in: 19 minutes (plus marinating time)
Serves: 4
