Steak & Chimichurri Flatbreads

Warm flatbreads topped with sliced steak, peppery leaves and punchy fresh chimichurri.

Prep Time 20 mins

Cook Time 15 mins

Total Time 35 mins

Cooking Method: Pan-Frying

Cuisine: South American Inspired

Courses: Dinner, Lunch

Difficulty: easy

Servings: 4

Description

Warm flatbreads topped with sliced steak, peppery leaves and punchy fresh chimichurri.

Ingredients

Steak flatbreads

500 g sirloin or rump steak
1 tbsp olive oil
4 flatbreads
60 g rocket
150 g cherry tomatoes, halved
0.5 red onion, thinly sliced
80 g feta, crumbled

Chimichurri

1 handful flat-leaf parsley, finely chopped
1 tbsp fresh oregano, chopped
1 garlic clove, crushed
1 tbsp red wine vinegar
3 tbsp olive oil

Instructions

1
ChimichurriMix parsley, oregano, garlic, vinegar and olive oil and season to taste.
2
SteakRub steak with oil and season. Sear in a hot pan to your preferred doneness, then rest for 8 minutes.
3
WarmWarm the flatbreads briefly in a dry pan or oven.
4
AssembleTop with rocket, tomato, onion and feta. Slice the steak across the grain, divide between flatbreads and spoon over chimichurri.

Note

Rest the steak before slicing so it stays juicy.

Keywords: steak flatbreads, chimichurri steak

Read it online: https://thatrecipesite.com/recipe/steak-chimichurri-flatbreads/

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