Steak Gorgonzola Flatbread
Ingredients
- 1 store bought flatbread or pizza shell
- 1-pound steak, your choice
- 1 tbsp olive oil
- 8 ounces mushrooms, sliced
- ½ small red onion, sliced
- 6 ounces cherry tomatoes, halved
- Pinch of red chili flakes
- ½ cup gorgonzola cheese
- Handful of arugula
- Salt, to taste
- Balsamic vinegar, optional
Instructions
- Pre-heat oven to 400°F.
- In a pan, over medium high, heat olive oil and sauté mushrooms for 3 to 4 minutes until they start to release their juices.
- Add red onion, red chili flakes and salt; cook for another 3 to 4 minutes, until most of the juices evaporate.
- While vegetables are cooking, add pre-made flatbread/pizza to the oven and cook for 4 to 6 minutes; until crust is slightly toasted.
- Cook the streak, to your desired doneness, on a grill or in a cast iron skillet on thestovetop; cooking times will vary depending on cut and thickness.
- Remove to a plate and tent with aluminum foil for 5 to 10 minutes before slicing; temperature will continue to rise as it rests.
- Assemble the flatbread with sautéed mushrooms and onions, followed by the steak.
- Add cherry tomato halves and top with arugula and gorgonzola; serve immediately.
- Drizzle top with balsamic vinegar, if desired.
Notes
Cook steak to the following temperature, as measured by an instant read thermometer.
Rare – 120°F
Medium Rare – 130°F
Medium – 140°F
Medium Well – 150°F
Well – 160°F