Grilled Steak on homemade flatbread with Watermelon Fennel Salad

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Homemade Flatbread:

  • • AP Flour 1 cup
  • • Extra Virgin Olive Oil ½ Tbspn.
  • • Water 1/3 cup
  • • Kosher Salt ½ tsp.
  • • Curry Powder ½ tsp.
  • • NY Strip Steak 12 oz.
  • • Yellow Onion 1 ea. (sliced in half)
  • • Medium Tomatoes 2 ea. (thick slices)
  • • Olive Oil ½ Tbspn.
  • • Kosher Salt ½ tsp.
  • • Smoked Gouda ¼ pound (grated)
  • • Watermelon 2 cups (large dice)
  • • Baby Fennel ½ cup (paper thin slice)
  • • Red Wine Vinegar 1 oz.
  • • Honey 1 Tbspn.
  • • Fresh Thyme ½ Tbspn.
  • • Kosher Salt tt
  • • Black Pepper tt
  • • Olive Oil 2 oz.


1. Mix the first 5 ingredients together to make the flatbread. You may need more water to form a nice ball of dough. Kneed for about a minute on a wooden cutting board.

2. Let the ball of dough rest for about 10 minutes and then section off into 1-½ inch balls. Using a rolling pin, roll out very thin.

3. In a hot oiled skillet, cook off the flatbreads on medium high heat until the breads are golden brown. Reserve these and keep warm with a towel.

4. Season the steak and vegetables with oil and salt. Cook steak to desired temperature on a hot grill, and roast the vegetables until soft. The onions can be cooked cut side down on the grill and will take longer than the tomatoes. The tomatoes just need a nice grill mark. Let the steak rest for about 10 minutes.

5. Place the watermelon dices and thinly cut fennel in a separate bowl. Combine all of the remaining dressing ingredients in another bowl except the oil. Whisk in the oil briskly. Pour the dressing over the watermelon and fennel. Gently toss together.

6. Build the flatbreads with the steak, onions, tomatoes, and smoked Gouda. Fold the flatbreads into a taco and serve with the watermelon fennel salad.