Grilled Steak Flatbreads with Horseradish Dressing Recipe

Grilled Steak Flatbreads with Horseradish Dressing

Level: Easy | Servings: 4 | Total Time: 25 minutes (Active Time: 25 minutes)

Nutrition per serving (1 of 4): Calories 663, Total Fat 32 g, Saturated Fat 12 g, Carbohydrates 63 g, Fiber 4 g, Sugar 8 g, Protein 32 g, Cholesterol 85 mg, Sodium 771 mg

Ingredients

• One 10- to 12-ounce flat iron, strip, or skirt steak (approximately 3/4 inch thick)
• Extra-virgin olive oil, for brushing and drizzling
• Kosher salt and freshly cracked black pepper
• 3/4 cup sour cream
• 3 tablespoons prepared horseradish
• 1 1/2 tablespoons fresh lemon juice
• Four 4-ounce flatbreads or naan
• 2 cups baby arugula
• 1 cup grape or cherry tomatoes, halved
• 1/2 small red onion, thinly sliced

Instructions

1. Fire up your grill, grill pan, or cast-iron skillet over medium-high heat for that perfect sear. Brush the steak lightly with olive oil, season generously with salt and pepper, then grill, flipping once, until medium-rareabout 8 to 10 minutes. Rest it on a cutting board for 5 minutes to lock in those juices.
2. While the steak relaxes, whip up the zesty dressing: mix sour cream, horseradish, and lemon juice in a bowl until creamy smooth. Season boldly with salt and pepper.
3. Brush flatbreads with olive oil and grill in batches over high heat, flipping until charred and irresistibly crisp, 4 to 5 minutes. Stack them on a baking sheet or rack.
4. Slice the rested steak thin against the grain. Slather each flatbread with dressing, pile on steak slices, peppery arugula, juicy tomatoes, and crisp red onion. Finish with a drizzle of olive oil, a sprinkle of salt and pepper, then slice into wedges. Serve with extra dressing on the sideyour taste buds will thank you!