Chef Britt cooks up Grilled Steak Flatbreads! She’s spicing them up with with a spicy cilantro condiment called 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 with Zhoug (spicy cilantro condiment)
For the flatbread dough:
- 5 cups Antimo Caputo ’00’ Chef’s Flour
- 2 teaspoons Jacobsen Salt Co. Pure Kosher Sea Salt
- 2 teaspoons sugar
- 2 cups water, cold
- ¼ cup Olitalia Dedicati Meat Extra Virgin Olive Oil
- 1 Tablespoon Antimo Caputo Instant Dry Yeast
For the zhoug:
- 2 bunches cilantro, stems removed
- ⅔ cup Olitalia Dedicati Meat Extra Virgin Olive Oil
- 4 jalapenos, destemmed
- 1 teaspoon Aleppo Chile Flakes (or other crushed red pepper flakes)
- 4 cloves garlic
- ½ teaspoon ground cardamom, or approximately 15 cardamom pods
- 1 teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt
- 2 teaspoons cumin seed
- Juice of one lemon, optional for added brightness
For the Steak
- 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)
Purchase Items in this Recipe
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 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 of the ingredients together in a food processor or blender until desired consistency is reached, adding more olive oil if necessary. Adjust seasonings to taste.
- ***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.
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.