Steak Flatbreads with Figs, Pears and Fontina 1 pound flatiron, top sirloin, or hanger steak 1/4 cup balsamic vinegar 2 tablespoons olive oil plus extra for brushing the dough 2 cloves garlic, crushed 1/4 teaspoon freshly ground black pepper 1/2 teaspoon kosher salt plus extra for seasoning the steak 1 package pizza dough, at room temperature 1 bag (16 ounces) firm pear (Bosc or an Asian variety), sliced paper thin 1/2 cup dried figs, quartered and hard stems removed 1/2 pound fontina cheese, grated 1. Preheat the oven to 450 and line two baking sheets with parchment paper. 2. Place the steak in a zip-top bag and pour in the balsamic vinegar, 2 tablespoons olive oil, garlic, pepper, and 1/2 teaspoon kosher salt. Seal tightly and shake well to incorporate the ingredients. Let the steak marinate at room temperature for at least a half hour (up to 2 hours if you want to prep in advance). 3. Divide the dough into 4 pieces and shape each into a rectangle. Place the dough on the prepared baking sheets (2 per sheet). 4. Brush each dough rectangle with olive oil and layer with pear slices, then sprinkle evenly with the figs and fontina cheese. 5. Remove the steak from the marinade and pat dry. Sprinkle with extra kosher salt. 6. Heat a large, heavy cast iron or stainless steel skillet over medium-high heat. Add the steak and cook for about 2 minutes per side, just long enough to sear and brown the meat. 7. While the steak sears, bake the flatbreads in the oven for 5 minutes, until the cheese is melted and the dough is browning at the edges. 8. Take the flatbreads out of the oven, slice the steak into very thin strips and divide evenly among the flatbreads. 9. Return the flatbreads to the oven for 2 more minutes or until the steak is fully cooked to taste. ivillage/steak-flatbreads-figs-pears-and-fontina/3-r-395633
Posted on: Fri, 15 Nov 2013 15:56:47 +0000
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