Steak Bruschetta Flatbread Pizza

• Produce

  • 1 cup Arugula
  • 2 Cloves Garlic
  • 6 Plum tomatoes
  • 1 Shallot

• Condiments

  • 2 tbsp Balsamic vinegar
  • 2 tbsp Italian dressing

• Baking & Spices

  • 3/4 tsp Granulated sugar
  • 1 Italian seasoning
  • 1 Pinch Red pepper flakes
  • 2 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin
  • 3 tsp Olive oil, Extra Virgin
  • 1 tsp Red wine vinegar

• Bread & Baked Goods

  • 2 Flatbread pizza crust

• Dairy

  • 1/2 Heaping cup Gorgonzola cheese
  • 1 Parmigiano-reggiano cheese

• Other

  • 1 (9-10 oz. steak -preferably filet, rib eye, or sirloin

Found on nospoonnecessary.com

Description

Ingredients

• 2 Flatbread Pizza Crust (recommended: Flat-out Spicy Italian Artisan Thin Pizza Crust)
• Heaping ½ cup Gorgonzola Cheese – crumbled
• 1 (9-10 oz.) Steak -preferably filet, rib eye, or sirloin
• 2-3 TBS Balsamic Vinegar, to taste
• 1 Cup Arugula - torn
• 1 Shallot – thinly sliced (can substitute red onion)
• 2 TBS Italian Dressing
• Parmigiano-Reggiano Cheese – freshly shaved or grated, to taste (I used about ⅓ cup)
• Salt and Pepper, to taste
• Italian Seasoning, to taste
• Extra Virgin Olive Oil, for steak & to drizzle over pizza (optional)
• Tomato Relish:
• 6 Plum Tomatoes – halved lengthwise and seeded
• 3 tsp Extra Virgin Olive Oil, divided
• Salt and Pepper, to taste
• 2 Cloves of Garlic – minced
• 1 tsp Red Wine Vinegar
• ¾ tsp Granulated Sugar
• Pinch Crushed Red Pepper Flakes

Directions

• Remove your steak from the refrigerator and allow to rest on the counter for 30 minutes at room temperature.
• Make the Tomato Relish: Preheat the oven to 350 degrees F. Prepare a baking sheet with aluminum foil. Season cut side of tomatoes, generously, with salt and pepper.
• Place tomatoes, cut side down on baking sheet. Drizzle (or brush) the tomatoes with 2 tsp olive oil. Bake the tomatoes for 45-50 minutes or until the tomatoes are soft and slightly charred, rotating pan halfway through cook time.
• Change oven temperature to BROIL and continue to cook tomatoes for 3-5 more minutes, until slightly wilted.
• Remove pan from oven and transfer tomatoes to a clean work surface. Season, again, with salt and pepper. Set aside and allow to cool slightly, about 5 minutes. Roughly chop the tomatoes and place in a large mixing bowl. Add the rest of the ingredients and the remaining 1 tsp olive oil. Taste and adjust seasoning. Mix well, cover and place in the refrigerator until ready to use.
• While the tomatoes are roasting, cook your steak: Pat steak(s) dry and rub generously with extra virgin olive oil. Season, liberally, with Italian seasoning, salt and pepper.
• Heat a skillet (preferably cast iron) over medium high heat. Add steak to pan. Cook, undisturbed, about 3 minutes. Flip steak and cook another 3 minutes, undisturbed, or until steak is about 10 degrees below desired doneness. (Keeping in mind the steak will be sliced, topped on the flatbread, and finish cooking in the oven. I cooked mine to 110 degrees for a final doneness of MR.)
• Transfer steak to a platter or plate and allow to rest at room temperature about 5 minutes. Transfer plate to refrigerator and allow to chill for at least 30 minutes, up to 2 hours. This will make slicing the steak evenly, and thinly, easier.
• While steak is resting: In a large mixing bowl combine the arugula, shallots and Italian dressing. Season with salt and pepper to taste. Toss well to combine. Set aside.
• Adjust oven temperature to 375 degrees. Place flatbread on an aluminum foil lined baking sheet or a preheated pizza stone. Place baking sheet, or stone, on middle rack in the oven. Pre-bake the flatbread crust for 2 minutes (or follow the instructions provided for your brand of flatbread).
• Spread ½ cup roasted tomato relish evenly over flat bread, sprinkle with gorgonzola and top with slices of steak.
• Place flatbread back into the oven, directly on middle rack, and bake an additional 4-5 minutes, or until flatbread is crisp and cheese is slightly melted.
• Remove flatbread from the oven. Drizzle balsamic vinegar evenly over flatbread and top with arugula mixture. Sprinkle with Parmigiano. Season with cracked black pepper.
• Garnish with a drizzle of extra virgin olive oil, optional.