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Steak Gorgonzola Flatbread

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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