As much as I like to accommodate everyone's likes when it comes to food, because isn't that what a gracious hostess with the mostest should do? But I am not always considerate, benevolent, or well-mannered. Particularly when it comes to serving steak. In other words, I can not, am unable to bring myself, but more like will not, grill steak past the medium rare point. Which means if you come here for dinner, please know all the steaks will be grilled to medium-rare perfection. You are more than welcome to stand at the grill and cook your steak to the point of no return or rather to a tasteless state, if you so desire. But regrettably I will not be your co-conspirator. I am not saying there is a best way and wrong way to grill steak. Well maybe I sort of, kind of am. For those you who haven't yet clicked off the page (or worse yet decided this blog isn't for you), the recipe for this Steak and Arugula Flatbread with Marinated Red Onions is definitely for you. Because this is one of those recipes destined to become one of those regular, most requested summer grilling season staples at your house. It is nothing short of being exceptional in flavor and presentation. Your friends and family will be asking what time they should be over and if you want them to bring wine, beer, or tequila. Hint: You may subtly suggest one never goes wrong with the two out of three option.
Let me get you through the next potential hurdle in this recipe. This would be the kalamata olive hurdle, otherwise known as 'I dislike olives syndrome'. Given my affinity for olives, I have a hard time understanding why anyone wouldn't want to be in the front seat on the olive train. Their nutritional value alone makes them a super food. Okay, okay, as I write this even I am already getting a sense I may be starting to wear out my blog welcome here if I continue on the course of dissing other's food dislikes or telling you what you should be eating. So let me redeem myself a tad and tell you a very short olive story.
The person who shall remain nameless is one of those non-olive eaters (as well as a non-medium rare steak eater). As he was eating his second piece of this flatbread AND after he declared it to be 'a winner', I told him there was some kalamata spread (I used a kalamata bruschetta spread) on the flatbread. He proceeded to take a third piece. Which meant the layers of flavors in this Steak and Arugula Flatbread with Marinated Red Onions are so incredible, even non-olive eaters will be taken in by them. Rather than being taken aback by them. Hint: Do not reveal all of the flatbread ingredients before you serve it. In case this makes you a bit nervous, remember restaurants don't list all of their ingredients on their dishes on a menu and more than likely everyone sitting at your table has eaten at more than a few.
For the most impressive and most flavorful flatbread, use a ribeye rather than a sirloin steak. A one pound ribeye steak, yes one pound, will be enough to make three flatbreads and serve 6 to 8 people. When was the last time you made one steak for that many people?
You can use either a plan naan or a garlic naan. I used a garlic naan. You can use feta or a creamy gorgonzola. I used a creamy gorgonzola. You can use a kalamata spread or a kalamata bruschetta spread. I used the kalamata bruschetta spread (see notes below). This is one of the highly flexible ingredient recipes with one exception. When using parmesan cheese splurge on a wedge of parmigiano-reggiano cheese. You won't be sorry.
The recipe for the marinated red onions comes from the recently released cookbook "No Crumbs Left" by Teri Turner. The idea of marinating thinly sliced red onions in olive oil, dried oregano and salt for at least twelve hours at room temperature is brilliant. I could have eaten the entire bowl of these red onions. And if you make fajitas, Cobb salads, or just like red onions as a side dish, you are definitely going to want to make THESE marinated red onions.
The assembly of the flatbread is easy. Grill the steak. Slice into strips and set aside. Brush some olive oil and crushed garlic on the naan, grill oiled side down until you get grill marks (about 2-3 minutes). Spread some of the kalamata bruschetta spread on the grilled side of the naan. Next, layer on 4 or 5 strips of the steak on each naan. Sprinkle with the grated parmigiano-reggiano and gorgonzola. Return to the grill and cook only until the cheese begins to melt (about 3-4 minutes). Would recommend not placing the naan directly on the grill as the bottom may crisp up too much. If you have a rack, place the naan on the rack. If you don't have a rack, place the naan on aluminum foil until the cheese begins to melt, then let sit directly on the grill for 1 minute before removing to a cutting board. Top with some lightly lemon and olive oil dressed arugula, some of the marinated red onions, and some pitted kalamata olives. Sprinkle with kosher salt and pepper. Cut into slices or edges (about 4 or 5 per naan) and serve.
How super easy is that?
Each piece of the cut flatbread should have a slice of that perfectly grilled medium-rare steak! I used a ribeye on these flatbreads because I believe it is one of the tenderest, most flavorful cuts of meat. But sirloin steak would work here too.
When making the flatbread, think of it as a hearty appetizer for 4-6 people or a light supper for 3-4 people. This is the kind of flatbread everyone, and I really do mean everyone, will want at least a second piece of to savor.
I certainly hope my rather strong opinions on steak and olives weren't a bit 'too much' and you got to this point in the blog. Maybe some of you could relate, maybe even laugh. But more importantly I really hope you are inspired to make this Steak and Arugula Flatbread with Marinated Red Onions. This could be the start of the most delicious summer of your life thus far!
Steak and Arugula Flatbread with Marinated Red Onions (Recipe for the Marinated Onions from the new cookbook 'No Crumbs Left: Whole 30 Endorsed Recipes for Everyday Food Made Marvelous' by Teri Turner. Recipe inspiration for the Steak and Arugula Salad from Joanna Gaines, Magnolia Journal, Summer 2019)
Makes 3 flatbreads
Serves 4-6 as a hearty appetizer or a light supper for 3-4
Ingredients
Marinated Red Onions
1 small or 1/2 medium red onion, thinly sliced into rounds
3/4 cup extra virgin olive oil
1 Tablespoon red wine vinegar
1 Tablespoon dried oregano
Flatbreads
3 - 9" garlic or plain naan
1 pound ribeye steak, about 1" thick, grilled to medium rare (could also use sirloin steak) and cut into 1/2" strips
2 Tablespoons olive oil
2 teaspoons minced garlic
1/3 to 1/2 cup of Kalamata Bruschetta or Kalamata Olive Tapenade
4 ounces good quality gorgonzola or feta cheese, bought whole but crumbled
2 ounces (1 cup) freshly grated Parmiganno-Reggiano Cheese
1/2 cup pitted kalamata olives
2-3 cups loosely packed baby arugula
2 Tablespoons olive oil
1 Tablespoon freshly squeezed lemon juice
Kosher salt and black pepper
Directions
Marinated Onions
1. Put the onion in a small, shallow bowl.
2. In a separate bowl or glass measuring cup, mix the olive oil, vinegar and oregano, whisk until well combined. Pour over the onions. Note: The marinade should completely cover the onions. If some are peaking out you either have too many onions or your bowl isn't the right size.
3. Cover with plastic wrap and let marinate on the counter for at least 12 hours before using. The onions will keep for up to 2-3 days. Do not refrigerate. (But you can refrigerate the oil for another use after the onions are gone! You can also sauté any leftover onions for crispy bites of deliciousness for use on a burger, in a salad or in a frittata.)
Flatbreads
1. In a small bowl, combine the olive oil and minced garlic. Brush on tops of the naan. Grill naan oiled side down, over indirect high heat for about 2 minutes or until you have deep brown grill marks on the bread. Transfer to a flat baking sheet, grilled side up. Note: I grilled my naan directly on the grill. Yes, the little bits of garlic will fall off.
2. Spread the kalamata bruschetta (or tapenade) over the grilled naan, leaving about 1/2 inch border around the edges. Top the naan with strips of the steak, gorgonzola, and Parmigiano-Reggiano cheese.
3. Return the naan to the grill. Grill, covered, over indirect heat for 4-6 minutes or until the cheese begins to melt. Remove from the grill and transfer to a cutting board. Note: I grilled my naan on aluminum foil until the cheese just started to melted, then transferred directly onto the grill for about 1 minute.
4. Top naan with the arugula tossed in the lemon juice and olive oil dressing and some pitted kalamata olives. Sprinkle with salt and pepper. Cut into strips or wedges and serve immediately.
Notes: (1) Instead of a kalamata tapenade, I used this kalamata bruschetta spread from Tassos. I found mine at Whole Foods but you can probably find it in a well-stocked grocery store. (2) Use a softer instead of a hard gorgonzola cheese so that it melts nicely on the flatbread. I used an Emmi Roth Buttermilk Blue Cheese (found at Whole Foods). (3) To make the dressing for the arugula, simply whisk together the freshly squeezed lemon juice and the olive oil. (4) Instead of topping the flatbread with additional kalamata olives, feel free to serve them on the side.
Farm views in Door County, Wisconsin (June 2019)
