Grilled Steak Flatbread Pizza

Close up of Grilled Steak Flatbread, sliced

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!

Prep Time 15

Cook Time 55

Total Time 1 10

Servings flatbreads

Calories 346kcal

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

Slice the onion into very thin rounds using a sharp knife or a mandoline slicer.
In a nonstick skillet over medium heat, melt the butter.
When the butter is bubbling, add the 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 the tomatoes in half.
Crumble the feta.
Pull the thyme leaves from the steams.
Place everything aside so it’s ready to go.

Prepare and Cook the Steak

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.)
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 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.)
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

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