Crispy flatbread with Mediterranean roasted vegetables & steak

Name: Crispy flatbread with Mediterranean roasted vegetables & steak
Prep time: 30 min
Cook time: 30 min
Yield: 1 serving
Ingredients: 400 grams zucchini thickly sliced; 1 large red or yellow pepper cut into rough chunks; 1 large red onion cut into 8ths and broken up into thick florets; 2 thyme stalks; olive oil; sea salt and pepper; 150 grams self-raising flout; 110 ml cold water; 1/2 tsp salt; 1 tsp sesame seeds – optional; ½ tsp dried oregano; 125 grams crème fraîche; Zest from ¼ lemon; 1 Tbsp fresh lemon juice; 1 ½ Tbs Finely chopped chives or parsley; Sea Salt & Pepper; 250 grams steak or your choice; salt and black pepper; olive oil; lemon juice; Shaved parmesan to garnish; Rocket leaves to garnish

User Reviews

0.0

0 reviews

Unrated

Prep Time
30 mins
Cook Time
30 mins
Course
Lunch
Cuisine
Mediterranean

Crispy flatbread with Mediterranean roasted vegetables & steak

Quade Mayo

Report

Crispy flatbreads with roasted Mediterranean vegetables, steak, rocket, and shaved parmesan recipe.

Share:

I Made This!

Be the first!

Print

8 people printed this

Save this

Be the first!

Ingredients

Roast vegetables:

400 grams zucchini thickly sliced
1 large red or yellow pepper cut into rough chunks
1 large red onion cut into 8ths and broken up into thick florets
2 thyme stalks
olive oil
sea salt and pepper

Crispy flatbread:

150 grams self-raising flout
110 ml cold water
1/2 tsp salt
1 tsp sesame seeds – optional
½ tsp dried oregano optional

Herb crème fraiche:

125 grams crème fraîche
Zest from ¼ lemon
1 Tbsp fresh lemon juice
1 ½ Tbs Finely chopped chives or parsley
Sea Salt & Pepper

Steak:

250 grams steak or your choice
salt and black pepper
olive oil
lemon juice
Shaved parmesan to garnish
Rocket leaves to garnish

Add to Shopping List

Instructions

To roast the vegetables, preheat the oven to 200C/400F and toss the washed and cut vegetables into a large oven tray. Sprinkle lightly with olive oil, sea salt, and black pepper. Add the thyme stalks if you are using them and toss the vegetables to coat. Roast for 30 minutes until starting to brown on the edges and is cooked through. Remove and bring to room temperature.
To make the flatbread, mix all the ingredients together in a bowl, and using a fork bring it all together. Once a ball is formed, remove it from the bowl, and give it a short knead using extra flour as required. Set the dough aside to rest.
To make the herb crème fraiche, mix all the ingredients together, season to taste, and then cover in the fridge until you are ready to serve.
Brush the steak with olive oil and season very well with salt and black pepper. Fry in a very hot pan until caramelized and browned on the outside but pink on the inside (or to your preference). Set it aside to rest for 10 minutes. When cool, thinly slice against the grain and give the meat a spritz of lemon juice.
Roll the dough out onto a floured surface until it’s as thin as it will go without breaking. It will be around 30cm in diameter. Heat a non-stick skillet or cast-iron pan to very hot and then drop the flatbread straight into the pan. Once bubbles start forming on the surface and the underside is starting to brown, flip it over and cook the other side.
To assemble; spread the herb crème fraiche over the bottom of the flatbread, and top with the roasted vegetables and the thinly sliced steak. Garnish with parmesan shavings and fresh rocket. Season with more salt and pepper and serve.