Wagyu Steak & Cheese Flatbread | Grilled Flatbread | Wisconsin Cheese

Prepare the basting oil by combining 1 cup olive oil, 1/4 cup fresh cut chives, 1 chopped garlic scape, 4 cloves of garlic, 2 chopped green onions, 1/4 cup fresh oregano, less than 1/4 cup chopped parsley, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and a couple shakes of hot sauce in a bowl.

Stir the basting oil ingredients together and let it sit for 24 hours, or up to a couple of days, to develop flavor.

Salt the Wagyu beef heavily and let it rest for about 30 minutes to prepare for grilling.

Slice the garlic scape a couple of times and place it on top of the Wagyu beef before grilling.

Preheat the charcoal grill.

Grill the Wagyu beef for about 2 and a half to 3 minutes on each side until it reaches medium rare to rare.

Remove the Wagyu beef from the grill and let it rest while preparing the flatbread.

Take naan bread and generously coat it with the prepared basting oil, leaving some space for crust.

Layer thin slices of Belgioso fresh mozzarella on top of the naan bread.

Slice husky cherry tomatoes and add them on top of the mozzarella for acidity and flavor.

Grate Sartorii Sarveo Parmesan cheese and sprinkle it over the flatbread.

Add Deer Creek Blue J Blue cheese on top for additional flavor.

Place the assembled flatbread on the charcoal grill for about 3 to 4 minutes until the cheese melts.

Remove the flatbread from the grill and layer the sliced Wagyu beef on top.

Cut the flatbread into slices and serve.

Equipment Needed

Spice Level:

Dietary

Allergens