Summer Steak Flatbread Recipe

Name: Summer Steak Flatbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 pounds beef tenderloin, thinly sliced; 1 (12 ounce) bottle garlic and cilantro marinade (such as Stubb's(R)); 3/4 onion, diced; 1 orange bell pepper, diced; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 2 tablespoons margarine; ground black pepper; 5 flatbreads; 5 tablespoons mild salsa (such as Goya(R)); 5 tablespoons sour cream

Servings: persons

1 3/4 pounds beef tenderloin, thinly sliced
1 (12 ounce) bottle garlic and cilantro marinade (such as Stubb's(R))
3/4 onion, diced
1 orange bell pepper, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
2 tablespoons margarine
ground black pepper
5 flatbreads
5 tablespoons mild salsa (such as Goya(R))
5 tablespoons sour cream

1
Place beef with cilantro marinade in 1-gallon resealable plastic bag. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 1 hour 20 minutes.
2
Preheat grill to 250 to 300 degrees F (120 to 150 degrees C).
3
Combine onion, orange bell pepper, red bell pepper, yellow bell pepper, and margarine on a sheet of aluminum foil. Season with black pepper and seal vegetable packet.
4
Remove beef from the resealable bag. Place on a sheet of aluminum foil. Pour the remaining cilantro marinade on top. Seal the beef packet.
5
Place the vegetable and beef packets on the grill.
6
Grill vegetables until softened, 30 to 35 minutes. Grill beef until it begins to firm and is hot and slightly pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
7
Grill flatbreads until warm and toasted, 5 to 8 minutes.
8
Arrange vegetables, beef, salsa, and sour cream on each of the flatbreads and serve.

569

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 3/4 pounds beef tenderloin, thinly sliced, 1 (12 ounce) bottle garlic and cilantro marinade (such as Stubb's(R)), 3/4 onion, diced, 1 orange bell pepper, diced, and more.

Yes, Summer Steak Flatbread falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Summer Steak Flatbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions