Skirt Steak Grilled Flatbread
- 20m Prep Time
- 20m Cook Time
- 40m Ready In
Grilled flatbread topped with marinated skirt steak, cherry tomatoes, blue cheese, and arugula. A perfect summer dish for outdoor entertaining.
Ingredients
- 1/2 cup extra-virgin olive oil
- 1/4 cup lager beer
- 3 tbsp Worcestershire sauce
- 2 tbsp shallots chopped
- 1 tbsp Dijon mustard
- 1 clove garlic crushed
- 1 tsp balsamic vinegar
- 1/2 tsp kosher salt
- 1/2 tsp coarse black pepper
- 1/2 tsp red chili pepper flakes
- 1 lb skirt steak
- 1 tbsp Beef Rub
- 1 store-bought pizza dough
- 1 tbsp cornmeal or all-purpose flour
- 1 cup cherry tomatoes halved
- 1/4 cup blue cheese
- 1/4 cup Parmesan cheese
- 1/4 cup Smoked Pickled Onions
- 2 cup arugula
- Aged balsamic vinegar
- 1 tsp finishing salt
Nutrition (per serving, estimated)
Estimated based off 12 of 21 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 192 mg
- Iron: 1.85 mg
- Magnesium: 22.2 mg
- Phosphorus: 166 mg
- Potassium: 332 mg
- Zinc: 0.92 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/2 cup extra-virgin olive oil
- 1/4 cup lager beer
- 3 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp balsamic vinegar
- 1/2 tsp kosher salt
- 1/2 tsp coarse black pepper
- 1/2 tsp red chili pepper flakes
- 1 lb skirt steak
- 1 tbsp Beef Rub
- 1 store-bought pizza dough
- 1 tbsp cornmeal or all-purpose flour
- 1/4 cup blue cheese
- 1/4 cup Parmesan cheese
- 1/4 cup Smoked Pickled Onions
- 2 cup arugula
- Aged balsamic vinegar
- 1 tsp finishing salt
Prepare
- Chop 2 tbsp shallots
- Crush 1 clove garlic
- Halve 1 cup cherry tomatoes
Let's Cook
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Step 1.
In a 1-gallon ziplock bag, combine ½ cup extra-virgin olive oil, ¼ cup lager beer, 3 tablespoons Worcestershire sauce, 2 tablespoons chopped shallots, 1 tablespoon Dijon mustard, 1 clove crushed garlic, 1 teaspoon balsamic vinegar, ½ teaspoon kosher salt, ½ teaspoon coarse black pepper, and ½ teaspoon red chili pepper flakes. Seal the bag and shake to mix the marinade.
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Step 2.
Trim any excess fat from 1 pound skirt steak. Place the steak in the bag with the marinade, seal, and refrigerate for up to 2 hours.
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Step 3.
Prepare the grill for direct and indirect cooking. For a kettle grill, push the coals to two sides to create indirect heat. Target a temperature of 500°F for the pizza stone.
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Step 4.
Remove the steak from the marinade and pat dry with paper towels. Season both sides with 1 tablespoon Beef Rub.
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Step 5.
Grill the steak over direct heat, covered, for 4 to 6 minutes. Flip and continue grilling, covered, for another 4 to 6 minutes, until the internal temperature reaches at least 125°F (medium-rare). The steak is thin and will cook quickly.
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Step 6.
Remove the steak from the grill and let it rest for 5 minutes. Meanwhile, place a pizza stone or steel on the grill over indirect heat (not directly over the flame) and preheat to 500°F, adding more charcoal if needed.
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Step 7.
After resting, slice the steak thinly against the grain.
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Step 8.
On a lightly floured surface, roll out 1 store-bought pizza dough into a 10- to 12-inch round. Dust a pizza peel with 1 tablespoon cornmeal or all-purpose flour, then transfer the dough to the peel.
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Step 9.
Top the dough evenly with the sliced steak, 1 cup halved cherry tomatoes, ¼ cup crumbled blue cheese, ¼ cup grated Parmesan cheese, and ¼ cup Smoked Pickled Onions.
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Step 10.
Slide the flatbread onto the preheated pizza stone. Cover the grill and cook for 6 to 8 minutes, until the crust is golden and crisp.
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Step 11.
Remove the flatbread from the grill. Top with 2 cups arugula, drizzle with aged balsamic vinegar, and sprinkle with 1 teaspoon finishing salt. Serve immediately.