Summer Steak Flatbread #A1 Recipe

Name: Summer Steak Flatbread #A1
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 12 lb skirt steaks or 12 lb hanger steak; ¼ teaspoon sea salt; ¼ teaspoon black pepper; 1 tablespoon olive oil; 4 flat bread; ½ cup A.1. Original Sauce; ¼ cup jarred tomato sauce; 2 cups fresh spinach leaves; 14 small red onion, thinly sliced; 1 ear of corn, kernels sliced off; ½ cup crumbled goat cheese

Servings: persons

12 lb skirt steaks or 12 lb hanger steak
¼ teaspoon sea salt
¼ teaspoon black pepper
1 tablespoon olive oil
4 flat bread
½ cup A.1. Original Sauce
¼ cup jarred tomato sauce
2 cups fresh spinach leaves
14 small red onion, thinly sliced
1 ear of corn, kernels sliced off
½ cup crumbled goat cheese

1
Preheat oven to 375 degrees F.
2
Season steak with salt and pepper.
3
In a large pan, heat olive oil over medium heat.
4
Add steak to pan and let sear until browned, about 2 minutes.
5
Flip over and sear on other side for 2 minutes.
6
Remove steak from pan and let rest for 10 minutes.
7
Place flatbreads on two baking sheets.
8
Mix A.1.
9
Original Sauce with tomato sauce.
10
Spread onto flatbreads.
11
Place spinach leaves on sauced flatbreads.
12
Slice steak thinly or into bite-size pieces.
13
Add steak, red onion and corn kernels to flatbreads.
14
Top with crumbled goat cheese.
15
Bake in oven for 7 minutes.
16
Slice and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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: 12 lb skirt steaks or 12 lb hanger steak, ¼ teaspoon sea salt, ¼ teaspoon black pepper, 1 tablespoon olive oil, and more.

Yes, Summer Steak Flatbread #A1 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.

Summer Steak Flatbread #A1

How did you like this recipe?

Frequently Asked Questions