Steak and Arugula Flatbread With Parmesan Pecorino and Lemon Sauce

Ingredients

Steak and Flatbread

For the Steak:

  • 1½ lbs flat cut (flank, flat, skirt, or bavette
  • Kosher salt & freshly cracked black pepper

For the Flatbread:

  • 1 lb pizza dough (OR..already prepared flatbread
  • ½ red onion, thinly sliced
  • 6 cups baby arugula
  • Olive oil, for drizzling

Parmesan Pecorino & Lemon Sauce

  • 3 cloves garlic, finely chopped
  • ¼ cup finely grated pecorino cheese
  • ¼ cup finely grated parmesan cheese
  • ½ cup olive oil
  • Juice of 1 lemon
  • ½ tsp red pepper flakes
  • Kosher salt & black pepper, to taste

Directions

  • Preheat oven to 450°F. Heat a cast iron skillet or grill over medium-high. Season steak generously with salt and pepper. Cook, turning once or twice, until medium-rare and charred, 8–10 min. Rest 15 min.
  • In a small bowl, whisk together garlic, cheeses, olive oil, lemon juice, red pepper flakes, salt, and pepper.
  • Divide dough in half. Roll thin on a floured surface. Transfer to an oiled baking sheet, drizzle with olive oil. Bake 8–12 min until golden. Repeat with remaining dough.
  • Drizzle flatbreads with some sauce. Top with arugula, red onion, and sliced steak. Drizzle remaining sauce, season with salt and pepper, and serve warm.