September 23, 2025
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.