Chef Britt cooks up Grilled Steak Flatbreads! She's spicing them up with Zhoug, a spicy cilantro condiment with Yemeni origins. Chef Britt shares her techniques for making these flatbreads from start to finish, and her go-to technique for any steak!
Grilled Steak Flatbreads
Be adventurous on the grill and try Chef Britt's recipe for Grilled Steak Flatbreads spiced up with Zhoug! Learn her techniques for making the flatbreads and her go-to steak cooking method.
5 cups Antimo Caputo ’00’ Chef’s Flour
2 tsp Jacobsen Salt Co. Pure Kosher Sea Salt
- 2 tsp sugar
- 2 cups water, cold
1/4 cup Saica Sicilian Extra Virgin Olive Oil
1 tbsp Antimo Caputo Instant Dry Yeast
- 2 bunches cilantro, stems removed
2/3 cup Saica Sicilian Extra Virgin Olive Oil
- 4 jalapeños, destemmed
- 1 tsp Aleppo Chile Flakes (or other crushed red pepper flakes)
- 4 cloves garlic
- 1/2 tsp ground cardamom, or approximately 15 cardamom pods
1 tsp Jacobsen Salt Co. Pure Kosher Sea Salt
- 2 tsp cumin seed
- Juice of one lemon, optional for added brightness
- 3 bone-in ribeyes, or other preferred steaks suitable for high-heat grilling
High-quality kosher salt, such as Jacobsen Salt Co. Pure Kosher Sea Salt
- Fresh-cracked pepper, to taste (optional)
For the flatbread dough:
For the zhoug:
For the Steak:
To make the dough:
- Place your cold water into the bottom of your mixer. Place your dry ingredients on top of that and mix until hydrated and all the flour is picked up off the sides of the bowl. Mix on low speed for 8 minutes. Follow up with mixing on medium speed for 2 minutes.
- After mixing is finished, allow the dough to rest covered for 30 minutes.
- Remove the dough from the bowl and scale into 2.5 oz portions. Round out dough portions into balls and place on a heavily-greased sheet pan, adding more oil over the top as necessary. You can use olive oil in this instance.
- Cover the sheet pan of dough in plastic wrap and transfer to the fridge to set at least 30 minutes to a couple of hours before grilling off. You can also put them in a freezer, and thaw in the fridge for another day.
- To grill off the flatbreads, use direct, high-heat grilling over grates. To prep a dough ball for the grill, place a little olive oil onto a pan, and press into the dough and stretch evenly into an elongated oval shape. Place the dough immediately onto the grates after shaping and fire them off until bubbly with grill marks on each side, flipping halfway through, roughly a minute or two on each side.
- If desired, top with cheese and move to an indirect side to finish.
To make the zhoug:
- Blend all the ingredients together in a food processor or blender until your desired consistency is reached, adding more olive oil if necessary. Adjust seasonings to taste.
To prepare the steak:
- Remove your steaks 30 minutes to an hour before grilling to allow the meat to come to room temperature.
- Liberally apply salt to the exterior of all sides of the steak.
- Apply fresh-cracked pepper to taste if desired. Allow the salt and pepper to hydrate and adhere to the steak before grilling.
- Grill the steaks over high heat (450-500+°F) a couple of minutes per side, or until crust is achieved. Move steaks to indirect to finish at the desired internal temperature (135°F for medium-rare).
- Remove and allow the meat to rest for approximately 10 minutes before slicing for flatbreads.
***Note: if using cardamom pods, the husks are edible, but may not be desirable in texture. To avoid this, crush the pods, and release the seeds inside. Grind those with other spices before adding to the remaining ingredients.
- Serving Size
- 12.36 oz
- per serving
- 84 grams
- 76 grams
- 49 grams
- 429 milligrams