This London Broil and Sun Dried Tomato Grilled Flatbread will have you wanting more! This meat inspired flatbread is filled with bold flavors and tasty seasonings.
(Prep time 20 Min | Cook Time 37 Min | Serves 4-6)
Ingredients
- 1 cup Dry Red Wine
- 8 tbsp Virgin Olive Oil , plus 1/2 cup
- 8 Whole Garlic Cloves, minced
- 3 thinly sliced Shallots, 1/2 inch pieces, diced
- 8 oz London Broil, cut into 1/2 inch pieces
- 1 can Cannellini Beans (19 oz), slightly drained
- 2 tbsp Lemon Juice
- 1 tbsp Fresh Thyme
- 1/4 cup Fresh Basil Leaves
- Ground Black Pepper, to taste
- Sun Dried Tomatoes, drain, rinsed and julienned
- 2 tbsp Balsamic Vinegar
- 1 tsp Honey
- 1/2 cup Fresh Parsley, chopped
- 1/4 tsp Crushed Red Pepper
- 2 cups Flour, more for dusting as needed
- 3/4 cup Warm Water
- 1 1/2 tsp Sea Salt
- 1/2 tsp Sugar
- 1 packet Active Dry Yeast
Directions for the London Broil and Sun Dried Tomato Grilled Flatbread:
London Broil:
• In a food processor, combine wine, sun-dried tomatoes, basil, garlic, salt and crushed red pepper.
• Pulse until a chunky paste forms, then scrape down sides of bowl.
• With machine running, pour ½ cup olive oil in a steady stream.
• Put the London Broil Steak in a resealable bag and pour in marinade.
• Marinate in the refrigerator at least one hour, up to overnight.
• Preheat oven to 425˚F.
• Remove steak from marinade and place in roasting pan. Drizzle with 2 tbsp of olive oil and roast until medium rare, about 20 minutes. Remove and place on a cutting board, letting the meat rest for 5-10 minutes, then thinly slice against the grain into 1/2 inch pieces.
• In a skillet, heat 1 tablespoon olive oil over a medium-high flame.
• Add 1 garlic clove and shallots, sauté approximately 1 minute.
• Add London Broil and sauté for an additional minute, then remove from heat and set aside.
Flatbread Dough:
• Mix flour and salt together and add to a mixing bowl.
• Create a well in the center and pour water into the well.
• Add the sugar and yeast to the water and mix within water.
• Gradually mix flour into the water in small increments and as the dough begins to form, take it out of the bowl and continue to work it by hand on a floured surface. If the dough is too sticky, add flour in small increments until the dough no longer sticks to your hands or the kneading surface.
• Knead the dough thoroughly until it becomes smooth, then place a small amount of extra virgin olive oil on the bottom of a bowl and place the dough into the bowl.
• Cover with plastic wrap, and leave it out until the dough has completely risen, about 15-20 minutes.
• To tell if the dough is fully risen, make a small indentation in the center. If the indentation does not rise, the dough is ready.
• In a food processor, puree beans, remaining garlic, 2 tablespoons olive oil, lemon juice and thyme. Season with salt and pepper to taste, set aside.
• Preheat oven to 400˚F.
• Roll out dough to a rectangular shape, approximately 12×10 inch.
• Place dough on a floured baking sheet and bake approximately 5 minutes or until top is lightly browned. If dough bubbles, pierce with a fork.
• Meanwhile, mix together tomatoes, remaining oil, vinegar, honey, parsley, salt and pepper and set aside.
• Remove flatbread from oven and flip.
• Spread bean puree over dough, topped with beef, shallots, garlic and tomato mixture.
• Bake for another 25-30 minutes or until crust is golden brown. Slice and serve. Serves 4-6.