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The Speckled Palate
July 17, 2019

Grilled Steak Flatbread Pizza Recipe

This post is sponsored by Panorama Meats. As always, all opinions and recipes are my own. Thanks for supporting the brands that support The Speckled Palate!

Fire up the grill to make this Grilled Steak Flatbread Pizza recipe. This dish that works as an appetizer or entree features a Panorama New York Strip Loin Steak, paired with caramelized onions, fresh tomatoes and crumbled feta. It’s perfect for summer entertaining! Makes 3 flatbreads.

Two Grilled Steak Flatbread Pizzas are shown on a tablescape with a package of Panorama NY Strip Steak

Summer entertaining season is officially underway!

Entertaining during the summer always makes me want to fire up the grill, even though it’s blazing hot. 

Sometimes, though, you don’t want a burger or a hot dog. Sometimes, you want something a little different. 

Enter my Grilled Steak Flatbread pizza recipe.

Packed with summer ingredients and familiar flavors, this flatbread is great as an appetizer or a centerpiece the next time you have friends over. 

As an added bonus, it’s easy to make and easy to prep in advance, too.

Other grilling recipes: Grilled Peach BruschettaGrilled Chicken ShawarmaGrilled Zucchini RollatiniGrilled Hawaiian Pizza

Unsure what to make, but hoping to entertain this summer? Check out my entertaining landing page.

A woman flips a New York Strip Loin Steak on the grill

But first, let me tell you about Panorama meats and why I’m excited to be working with them on this grilled flatbread recipe. 

We discovered Panorama last year after moving into our new house and fell in love with the flavor of their products. I also love that the animals live in USDA organic pasturelands, eating grasses, legumes and range forage.

The older I get, the more I care about where the meat we eat comes from. Specifically, I want to know the animal lived a happy life. And Panorama cows do just this, spending their lives in a pasture. Panorama products are Global Animal Partnership (GAP) Animal Welfare Rated Step 4.

I’m so happy to be working with them this summer and am excited to tell you alllllll about their New York Strip Loin Steak! (Did you see what I did with their ground beef last month? This Beef Taco Pasta Salad has been a hit with so many, and for good reason: It’s darn good!)

You can find Panorama beef at your local Whole Foods Market. They’re sold in 120 stores throughout Northern California, the Pacific Northwest, Florida and the Southwest, including Texas. They’re also sold at Brookshire Brothers in Texas.

Close up of Grilled Steak Flatbread, sliced

What tools will I need to make grilled flatbread? 

  • Grill
  • Long-handle tongs 
  • Metal spatula
  • Nonstick skillet or cast iron skillet
  • Cutting board and sharp knife
  • Pizza cutter (optional)

Collage of 4 images showing how to caramelize onions

How to make this Grilled Steak Flatbread Pizza recipe

Caramelize the onions. 

Using a sharp knife or a mandoline, slice the onion into thin rounds.

In a nonstick skillet or a cast iron skillet over medium heat, melt the butter.

Add the onion to the skillet, and cook over medium heat. Stir it constantly with a wooden spoon so nothing begins to stick to the bottom of the pan.

This process will take 20-35 minutes, just depending on how hot your stove runs and how comfortable you feel with a higher heat setting.

Set the onions aside until it’s time to make the flatbread pizza.

Ingredients for the grilled flatbread pizza dish are shown on a table before they are put together

Prep the flatbread toppings. 

This flatbread pizza includes grilled steak (more on that in a bit), caramelized onions (done and done!), cherry tomatoes, feta cheese and thyme. Before you start cooking anything else, you’ll want the rest of your ingredients ready to go.

Slice the grape tomatoes in half. (You can use cherry tomatoes instead if those are your fave.)

Crumble the feta if it hasn’t been already.

Get your fresh thyme ready, too. I like to pull the leaves from the stems and place them in a little bowl for garnishing once everything is done.

A collage of 2 images showing how to season the steak

Season and cook the steak. 

Season the steak liberally on both sides with kosher salt and freshly ground black pepper. That’s it. This steak doesn’t need anything else—it’s flavorful enough on its own!

As a rule of thumb, I use about 1 teaspoon of salt for every pound of beef when cooking. Panorama’s NY strip loin steaks are cut into 8 oz. portions, so about ½ teaspoon of salt is perfect per steak. That said, I always eyeball the seasonings on steaks.

Once the steak has been seasoned, pop it back into the refrigerator.

While the steak chills, preheat the grill. I got ours up to 600°F—screaming hot—to be able to cook this steak quick!

A woman places a New York Strip Loin Steak onto a sizzling hot grill

When the grill is preheated, pull the steak out of the fridge. Keep in mind that grass fed is naturally leaner than traditional beef, so the cooking time should be reduced. 

Carefully place the steak on the hot grill, and close the lid. Cover and cook for 2 minutes, then turn to get grill marks. Cook for another 2 minutes, and then flip the steaks.

Repeat on the other side, cooking for a little less time and turning to get those good grill marks. (Totally optional, but they make for a pretty steak.)

When done, remove the steak from the grill. Cover with aluminum foil, and let sit for 10-20 minutes before slicing so that the juices don’t run all over your cutting board.

Pro tip: Use a meat thermometer to ensure your steak cooks to your preferred level of doneness. We like our steaks closer to rare than well done, so if you’re into well done meat, you should cook yours longer.

A grilled New York strip loin steak is shown with other grilled flatbread pizza ingredients

Make and cook the flatbread.

Turn the grill heat down to 400°F, and place the naan directly on the grates and cover. I like to place the naan down to the bubbled/”top” side of the naan faces up instead of down so that the surface that will serve as the base for the pizza is flat, but it works either way!

Grill the naan for 2-3 minutes, then flip. (You should have some pretty grill marks!)

Once the naan has been flipped, add the caramelized onions, tomatoes and feta cheese. Cover the grill, and grill for another 5-7 minutes, or until the feta is slightly melty, and the tomatoes are warm.

Remove the naan from the grill, and transfer to a serving tray.

Once the flatbread pizza is off the grill, slice the NY strip steak thin and place on top. Sprinkle with thyme leaves, and serve immediately!

A collage shows how to put together the flatbread pizza recipe on the grill

Erin’s Easy Entertaining Tips for this Grilled Flatbread Pizza Recipe

Prep your ingredients in advance! 

  • You can easily caramelize the onions well before guests arrive. In fact, you could do this 1-2 days in advance and store them in the fridge.
  • Cut those tomatoes in half up to 2 hours in advance, too.
  • Remove the thyme leaves from the stems so they’re ready to go.

Grill with your guests. 

One of my husband’s and my favorite things to do when we have people over is to catch up while cooking. Fire up the grill when guests arrive, and cook the meat, then the flatbread together. 

A New York strip loin steak is shown beside a grill, before cooking

Frequently Asked Questions

What is a New York strip steak? 

A NY strip is cut of beef. It’s cut from the short loin portion of the cow, which consists of a muscle that doesn’t do a bunch of work. This makes it tender! (And hey, it’s located right near the tenderloin on the steak, so y’all know it’s good.)

Fun fact: When it’s attached to the bone and includes a piece of beef tenderloin, a strip steak becomes what we would call a T-bone steak or a Porterhouse.

Another fun fact: It’s called the New York strip steak because this cut of beef was first served at a popular New York steakhouse as a signature dish. The dish became associated with the city, thus becoming known as the “New York strip steak.” 

Close up of the finished New York Strip Loin Steak, sliced, on a wooden cutting board

What can I use as my flatbread for this grilling recipe?

You can use whatever type of bread you want to be the base of this flatbread pizza recipe.

I like to use naan because it’s thicker than the flatbread I’ve found in my grocery. If you’re into a super thin and crispy crust, that would be perfect! Just be aware that you’ll probably cook it a LOT less because the thinner the flatbread, the faster it will crisp up.

If you have some, you could use a traditional pizza dough and roll it out, then toss it on the grill. (You could also use the storebought stuff, too, which is awesome!)

All this is to say that you can do whatever your heart desires for the base of this flatbread. Get what sounds good to you, and make it work! Just be aware that if it’s on the thinner side, you’ll cook it for less time.

A woman picks up a piece of the Grilled Steak Flatbread Pizza, from above

Can I make this flatbread pizza recipe if I don’t have a grill? 

Absolutely! You can cook the steak in a cast iron skillet if you don’t have a grill (or don’t want to fire it up, for whatever reason.)

Melt a little butter or add some oil with a high smoke point into the pan. Once it’s sizzling hot, add the steak. Sear on both sides, and cook to the amount of doneness you prefer. (I recommend using a meat thermometer to confirm your steak is cooked to your liking, but you do you, and this definitely isn’t required.)

Cook the flatbread in the oven, and add the sliced steak on top of the cooked flatbread. 

This grilled flatbread pizza recipe is shown on a baking sheet after coming off the grill

How do I know when my onions are caramelized?

As you cook the onions down, they’ll release juices and go from a white color to translucent, then they’ll start to brown a little.

When a majority of the onions have browned (and they’ve cooked down significantly) and are a caramel color, I’ll turn off the heat.

Close up of a grilled steak flatbread pizza recipe on a wooden cutting board

Quick tips for making this Grilled Flatbread Pizza recipe

  • Make it gluten free by using a gluten free naan or flatbread.
  • Got leftovers? Store ‘em in a food safe container in the fridge, and enjoy cold, or reheat gently in the toaster oven.
  • No thyme? Use parsley or another green herb that you’re a fan of. (Basil would be delicious here! So would oregano.)

Pinterest image of a close up of Grilled Steak Flatbread, featuring Pinterest text

Other recipes to make alongside my grilled flatbread recipe this summer:

Now who’s ready to grill some this flatbread pizza recipe?

Scroll on down to learn how to make it…

Grilled Steak Flatbread Pizza
Yield: 3 flatbreads

Grilled Steak Flatbread Pizza

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

Fire up the grill to make Grilled Steak Flatbread with Caramelized Onions and Tomatoes! Cook down onions until caramelized, then turn on the grill and cook a NY strip steak to perfection. Next, toast up the flatbread and add the onions, tomatoes and feta cheese. When toasted, remove the flatbread from the grill and add strips of steak. Whether it's for an appetizer or an entree, this flatbread recipe is a perfect for summer entertaining!

Ingredients

  • 8 oz. Panorama Meats New York Strip Loin Steak
  • Kosher salt and freshly ground black pepper
  • 1 large onion, sliced very thin
  • 2 tablespoons unsalted butter
  • 3 Naan rounds
  • 1 cup red grape tomatoes, halved
  • ¾ cup feta cheese, crumbled
  • Fresh thyme, for garnish

Instructions

Caramelize the Onions

  1. Slice the onion into very thin rounds using a sharp knife or a mandoline slicer.
  2. In a nonstick skillet over medium heat, melt the butter.
  3. When the butter is bubbling, add the onion.
  4. Move the onion around the pan with a wooden spoon, cooking it
    down until a light brown color. (This will take between 20-35 minutes, just depending on your stovetop and how high of a heat you feel comfortable caramelizing with.)
  5. Season with a pinch of kosher salt, and remove from the heat.

Prep the flatbread toppings

  1. Slice the tomatoes in half.
  2. Crumble the feta.
  3. Pull the thyme leaves from the steams.
  4. Place everything aside so it’s ready to go.

Prepare and Cook the Steak

  1. Season the steak liberally on both sides with kosher salt and freshly ground black pepper. (I use about 1 teaspoon of salt for every pound of beef. Panorama’s New York strip loin steaks are cut into 8 oz. portions, so about ½ teaspoon of salt is perfect per steak.)
  2. Place the steak into the fridge, and let it stay cool while you preheat the grill.
  3. Turn on your grill, and heat it up to 600°F.
  4. When the grill is preheated, remove the steak from the fridge and place it onto the hot grill. Close the lid.
  5. Grill for 2 minutes, then turn the meat to achieve grill marks. Cook for another 2 minutes, and then flip the steaks. Cover the grill.
  6. Cook for 2 minutes, turn slightly for grill marks, and then cover the grill. Cook for another minute, tops, and remove from the grill.
  7. Cover with aluminum foil, and let sit for 10-20 minutes before slicing.

Make, grill and serve the flatbread.

  1. Turn the grill heat down to 400°F after the steak has finished cooking.
  2. Place the naan or flatbread directly on the grates and cover. (I like to place the bottom/flat side of the naan on the grate so that the surface for the pizza is flat instead of the air bubbled side.)
  3. Grill for 2-3 minutes, then flip. (You should have some pretty grill marks!)
  4. Add the caramelized onions, tomatoes and feta cheese.
  5. Cover, and grill for another 5-7 minutes, or until the feta is slightly melty, and the tomatoes are warm.
  6. Remove the naan from the grill, and transfer to a serving tray.
  7. Once the flatbread pizza is off the grill, slice the NY strip steak and place on top. Sprinkle with thyme leaves, and serve immediately!

Notes

Pro tip: Use a meat thermometer to ensure your steak cooks to your preferred level of doneness. We like our steaks closer to rare than well done, so if you’re into well done meat, you should cook yours longer.

Please know that grass fed beef is naturally leaner than traditional beef, so it takes less time to cook!

Nutrition Information:

Yield:

6

Serving Size:

½ flatbread

Amount Per Serving:Calories: 346 Total Fat: 19g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 57mg Sodium: 457mg Carbohydrates: 27g Fiber: 2g Sugar: 4g Protein: 17g
Nutrition facts are an estimate and not guaranteed to be accurate.

4 Comments

  1. Julia

    This flatbread is so so good! Great for either an appetizer or a main dish.

    • Erin

      SO happy to hear that, Julia! And I happen to agree–it’s versatile and oh-so-tasty!

  2. Aline Shaw

    OMG yum!!! Grilling is my middle name LOL yet I never made flat bread on it!! This is an awesome idea I cant wait to try! Looks amazing! Thanks for the recipe xx

    • Erin

      Thank you, Aline! You’ve GOT to make flatbread on the grill sometime soon! When you do, let me know how this recipe turns out! We thought it was DELISH.

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