Grilled Steak Flatbread Pizza Recipe
Fire up the grill and make this Grilled Steak Flatbread Pizza recipe. Grilled steak, caramelized onions, fresh tomatoes and crumbled feta make a hearty and decadent appetizer or entree. It’s the perfect summer entertaining dish! Makes 3 flatbreads.
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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.
Why I love this recipe:
Enter my Grilled Steak Flatbread pizza recipe.
Honestly, it’s hard not to love a recipe like this one.
It’s packed with summer ingredients and familiar flavors. And we add juicy, perfectly grilled steak on top of it.
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. I’ve got my best tips and tricks for you below.
Want to learn more about steak? Check out Steak 101: Everything You Need to Know about Cooking Steak at Home!
Other grilling recipes to try: Ricotta Crostini with Grilled Peaches | Grilled Chicken Shawarma | Grilled Shrimp Salad with Homemade Lime Vinaigrette | Grilled Peach Salad with Burrata | How to Grill Pizza | Grilled Zucchini
Here’s what you need to make this recipe:
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- Grill
- Long-handle tongs
- Metal spatula
- Nonstick skillet or cast iron skillet
- Cutting board and sharp knife
- Pizza cutter (optional)
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here is what you need to pick up from the grocery store:
- Onion — I prefer to use a yellow or white onion when I am caramelizing onions for something like this. Red onion is great and can be used in a pinch.
- Unsalted butter — this is what we cook the onion down in to caramelize it. While you could use an avocado oil or olive oil instead, I like the flavor that the butter imparts into the onions.
- Grape tomatoes — or another bite-sized tomato that you can cut in half
- Feta cheese — or your favorite crumbly cheese.
- Fresh thyme leaves — these are for garnish and add a lovely, fresh pop of flavor and color.
- New York Strip Loin Steak — or your favorite cut of steak that you would like to add on top of this flatbread.
- Kosher salt — I like to use medium-sized kosher salt in all my recipes.
- Freshly ground black pepper — if you can crack it yourself directly onto the steak, that is gold. If not, the pre-ground kind from the grocery store works too.
- Naan — or your favorite flatbread. You want it to be thick enough that it will not burn on the grill after you add the toppings.
How to caramelize onions
Prepare the onions. Use a sharp knife or a mandoline to slice the onion into thin rounds.
Melt the butter in a nonstick or cast iron skillet over medium heat.
Cook the onion. Add the onion to the skillet. Stir it constantly with a wooden spoon so nothing sticks to the bottom of the pan.
This process will take 20-35 minutes, depending on how hot your stove runs and how comfortable you feel with a higher heat setting.
Set aside until it’s time to make the flatbread.
How to grill the steak:
I wrote an entire guide of How to Grill Steak if you want to read a deep-dive on grilling steak.
Season the steak. Liberally season it on both sides with kosher salt and freshly ground black pepper. You can also add Homemade Steak Seasoning to your steaks for extra flavor. (As a rule of thumb, I use about 1 teaspoon of salt for every pound of steak.)
Preheat the grill. I got ours up to 600°F — screaming hot — to cook this steak quick!
DID YOU KNOW?
Grass-fed beef is naturally leaner than traditionally raised beef. Because of this, if you are grilling a grass-fed beef steak, it will take less time to cook.
Grill the steak. Use tongs to carefully place the steak on the hot grill and close the lid immediately. Cook for 2 minutes and turn 90 degrees so that you get grill marks. Cook for another 2 minutes and flip.
Repeat on the other side, cooking for a little less time and turning to get those stunning grill marks. (Totally optional, but they make for a pretty steak.)
Steak Temperature Guide
Steak continues to cook after it’s removed from heat, so pull it 5–10 degrees before your ideal temperature. Use an instant read meat thermometer* (affiliate link) to check.
| Rare | Cool red center | 125°F (52°C) |
| Medium rare | Warm red center | 135°F (57°C) |
| Medium | Warm pink center | 145°F (63°C) |
| Medium well | Warm pink center | 150°F (66°C) |
| Well done | Fully cooked through | 160°F (71°C) |
Eating raw or undercooked meat may increase your risk of food-borne illness.
Let the steak rest. Once removed from the grill, cover with foil and let it sit for 10 to 20 minutes before slicing. We do this so the juices settle and don’t run out of the steak as soon as it’s cut.
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.
How to make steak flatbread pizza
Prep the toppings. Because this cooks on the grill, you want all the toppings to be ready to go. Slice the grape tomatoes in half. Crumble the feta. Pull the thyme leaves from the stems. Place everything in small bowls.
Turn the grill down to 400°F. Place the naan directly on the grates and close the grill.
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! Keep an eye on it because you don’t want this to burn.)
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 warmed through.
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!
how to store:
Got leftovers? Store ‘em in a food safe container in the fridge, and enjoy cold, or reheat gently in the toaster oven.
If it’s possible, store the leftover steak separately.
Erin’s Easy Entertaining Tips
This flatbread would make such a fun recipe to share for a casual gathering during the summertime, or honestly, during any season.
If I were to make this for sharing, here are a few things I might do:
- Double or triple the recipe. Obviously, this depends on how many people you are hosting, but my little family of four can take down three of these flatbreads when we are hungry without issue.
- Prep ingredients in advance. This means caramelizing the onions 1-2 days beforehand. (Store them in the fridge in an airtight container.) Cut the tomatoes in half up to 2 hours in advance. Strip the thyme leaves from the stems, too.
- Grill with your guests. One of our favorite things to do when host is to catch up while cooking. Fire up the grill when guests arrive, then cook the meat and the flatbread together.
Frequently Asked Questions
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 lot of work, so it’s 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.”
You can use whatever type of bread you want to be the base of this steak flatbread 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 store-bought 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.
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 turn off the heat.
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.) I wrote a tutorial on how to cook steak in cast iron, as well as how to broil steak in the oven if those methods are easier for you.
Once the steak is cooked, bake the flatbread in the oven, and add the sliced steak on top of the cooked flatbread.
Quick tips for making this Grilled Flatbread Pizza recipe
- Make it gluten free. Simply swap out the regular naan for a gluten free naan or flatbread.
- Swap out the herbs. I’m partial to fresh thyme, fresh parsley, or another green herb like basil or oregano would be delicious as a garnish, too.
- Make sure the grill is hot enough. It moves quick, so keep an eye on it!
Other recipes to make alongside my grilled flatbread recipe this summer:
Serve a grilled entree, like Grilled Greek Chicken Kebabs or Grilled Burgers.
Make a fun side dish, like No Mayo Potato Salad or Chimichurri Salad.
Mix up a drink, like Margarita Sangria.
Finish the meal with a festive dessert, like Strawberry Bruschetta.
Now who’s ready to grill some this flatbread pizza recipe?
Scroll on down to learn how to make it…
Grilled Steak Flatbread Pizza
EQUIPMENT
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Ingredients
- 1 large onion (yellow or white)
- 2 tablespoons unsalted butter
- 1 cup grape tomatoes
- ¾ cup feta cheese
- fresh thyme for garnish
- 8 oz. New York Strip Loin Steak
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 rounds Naan
Instructions
Caramelize the Onions
- Slice 1 large onion into very thin rounds using a sharp knife or a mandoline slicer.
- Melt 2 tablespoons unsalted butter in a skillet over medium heat,
- When the butter is bubbling, add the thinly sliced onion.
- 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.) - Season with a pinch of kosher salt, and remove from the heat.
Prep the flatbread toppings
- Slice 1 cup grape tomatoes in half.
- Crumble the ¾ cup feta cheese, if it's not already crumbled.
- Pull the fresh thyme leaves from the steams.
- Place everything aside so it’s ready to go.
Prepare and Cook the Steak
- Season one 8 oz. New York Strip Loin Steak liberally on both sides with ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper.
- Place the steak into the fridge, and let it stay cool while you preheat the grill.
- Turn on your grill, and heat it up to 600°F.
- When the grill is preheated, remove the steak from the fridge and place it onto the hot grill. Close the lid.
- 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.
- Cook for 2 minutes, turn slightly for grill marks, and then cover the grill. Cook for another minute, tops, and remove from the grill.
- Cover with aluminum foil, and let sit for 10-20 minutes before slicing.
Make, grill and serve the flatbread.
- Turn the grill heat down to 400°F after the steak has finished cooking.
- Place the 3 rounds Naan 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.)
- Grill for 2-3 minutes, then flip. (You should have some pretty grill marks!)
- Add the caramelized onions, tomatoes and feta cheese.
- Cover, 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 and place on top. Sprinkle with thyme leaves, and serve immediately!
Notes
Nutrition
About the Author:
Erin Parker is the recipe developer, food photographer and founder of The Speckled Palate, where she shares recipes, many Southern and Louisiana-inspired, and easy, low-key entertaining ideas since 2011. Whether you’re searching for a weeknight dinner or a party menu, Erin’s recipes are made for sharing with the people you love. Learn more about Erin and learn more about TSP.
This flatbread is so so good! Great for either an appetizer or a main dish.
SO happy to hear that, Julia! And I happen to agree–it’s versatile and oh-so-tasty!
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
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.