Steak Flatbread | Chef Eric Recipe

Preheat the grill to about 500°F.

Season the flank steak with Lane's barbecue Kapalua seasoning, patting it on both sides.

Place the flank steak on the grill when it's ready and listen for the sizzle.

Cut onions into discs for grilling.

Season the onion discs with olive oil and the same seasoning, then place them on the grill.

Grill the flank steak to medium rare, aiming for an internal temperature of 120°F, and grill the onions and tomatoes for about three minutes.

Dry baste the steak with additional seasoning while it cooks.

Remove the tomatoes from the grill and place them in a bowl.

Remove the flank steak from the grill and let it rest for seven minutes.

Slice the flank steak against the grain into thin pieces.

Toss the sliced steak in board sauce and use it to season the flatbread.

Prepare the flatbread by layering the steak, caramelized onions, tomatoes, fig preserves, blue cheese, and arugula.

Return the assembled flatbread to the grill to crisp the bottom and melt the cheese.

Sprinkle arugula on top of the flatbread after removing it from the grill.

Dress the flatbread with board sauce before serving.

Cut the flatbread into six or eight pieces for serving.

Equipment Needed

Spice Level:

Dietary

Allergens