Crispy flatbread with roasted vegetables & steak
If you’re on the lookout for a show-stopping dish that is both hearty and vibrant, look no further than this crispy flatbread with roasted vegetables & steak. Imagine golden, crispy flatbreads topped with colorful roasted zucchini, peppers, and onions, all finished off with tender steak and a zesty cream sauce. This dish is not only a feast for the eyes but also a delight for your taste buds. Perfect for gatherings or a cozy dinner at home, this recipe is sure to become a favorite.
Why It Works Every Time
The beauty of this recipe lies in its simplicity and the variety of flavors that come together flawlessly. The combination of roasted vegetables brings a natural sweetness and depth, while the steak adds a savory punch. The crispy flatbread serves as the perfect canvas, providing a delightful crunch that contrasts beautifully with the creamy topping. Each element of this dish complements the others, making it a harmonious blend of textures and tastes.
Shopping List
- 400 grams zucchini, thickly sliced
- 1 large red or yellow pepper, cut into rough chunks
- 1 large red onion, cut into eighths and broken into thick florets
- 2 stalks of thyme
- Olive oil
- Sea salt and pepper
- 150 grams self-raising flour
- 110 ml cold water
- 1/2 tsp salt
- 1 tsp sesame seeds (optional)
- 1 tsp dried oregano (optional)
- 125 grams crème fraîche
- Zest from 1 lemon
- 1 tbsp fresh lemon juice
- 1 tbsp finely chopped chives or parsley
- 250 grams steak (of your choice)
- Salt and black pepper
- Lemon juice
- Shaved parmesan to garnish
- Rocket leaves to garnish
Toolbox for This Recipe
- Oven: For roasting the vegetables and flatbreads.
- Mixing bowl: To prepare the flatbread dough.
- Baking sheet: For roasting the veggies and baking the flatbreads.
- Frying pan: For cooking the steak to your desired doneness.
- Knife and chopping board: Essential for prepping all your fresh ingredients.
Build Crispy flatbread with roasted vegetables & steak Step by Step
Step 1: Preheat the Oven
Preheat your oven to 200°C (400°F). This is crucial for getting those vegetables perfectly roasted and the flatbreads crispy.
Step 2: Prepare the Vegetables
On a baking sheet, arrange the thickly sliced zucchini, rough chunks of bell pepper, and thick florets of red onion. Drizzle with olive oil, sprinkle with sea salt and pepper, and add the thyme stalks. Toss everything together to ensure the vegetables are well coated.
Step 3: Roast the Vegetables
Roast the vegetables in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized. Stir halfway through to ensure even cooking.
Step 4: Make the Flatbread Dough
In a mixing bowl, combine 150 grams of self-raising flour, 1/2 tsp of salt, and 1 tsp of sesame seeds (if using). Gradually add 110 ml of cold water, mixing until a soft dough forms. Knead gently on a floured surface for a couple of minutes until smooth.
Step 5: Roll Out the Flatbreads
Divide the dough into two equal pieces. Roll each piece out into a thin circle or rectangle, about 5mm thick. Place the rolled flatbreads onto a baking sheet lined with parchment paper.
Step 6: Bake the Flatbreads
Bake the flatbreads in the oven for about 10-12 minutes, or until they are golden and crispy. Keep an eye on them to prevent burning.
Step 7: Cook the Steak
While the flatbreads are baking, season the 250 grams of steak with salt, black pepper, and a drizzle of olive oil. Heat a frying pan over high heat and cook the steak for about 3-4 minutes on each side for medium-rare, or until it reaches your desired doneness. Let it rest for a few minutes before slicing.
Step 8: Prepare the Cream Sauce
In a small bowl, mix together 125 grams of crème fraîche, the zest of 1 lemon, 1 tbsp of fresh lemon juice, and 1 tbsp of finely chopped chives or parsley. Season with sea salt and pepper to taste.
Step 9: Assemble the Dish
To assemble, place the crispy flatbreads on a serving platter. Top each flatbread with the roasted vegetables, sliced steak, and a generous dollop of the creamy sauce. Garnish with shaved parmesan and rocket leaves for an extra pop of flavor and color.
Seasonal Serving Ideas
- In the summer, replace roasted vegetables with fresh heirloom tomatoes and basil for a lighter version.
- In the autumn, consider adding roasted squash and a sprinkle of nutmeg for warmth.
- For a winter twist, use Brussels sprouts and sweet potatoes, drizzled with balsamic glaze.
- Experiment with seasonal herbs like rosemary or sage to enhance the flavor profile.
Method to the Madness
The beauty of this dish lies in its versatility. You can swap out the vegetables based on what you have in your fridge or what’s in season. The flatbread can also be made ahead of time and stored in an airtight container, allowing you to whip up a quick meal when needed. The creamy sauce adds a touch of luxury, but you can also use plain yogurt or a dairy-free alternative if preferred. This crispy flatbread with roasted vegetables & steak is all about making it your own!
Keep-It-Fresh Plan
To keep your leftovers fresh, store the components separately in airtight containers. The roasted vegetables can be kept in the fridge for up to three days, while the flatbreads will stay crispy if stored in a paper bag. The steak is best consumed within two days, but can also be reheated gently. Reassemble the flatbread just before serving for the best texture and flavor.
Common Questions
Can I use different vegetables?
Absolutely! Feel free to use any vegetables you have on hand, such as eggplant, mushrooms, or even leafy greens. Just adjust the roasting time as needed.
What kind of steak should I use?
You can use any cut of steak you prefer, such as sirloin, ribeye, or rump. Just remember that cooking times will vary depending on the thickness of the cut.
How can I make this dish vegetarian?
Simply omit the steak and add more roasted vegetables or even some chickpeas for added protein. The creamy sauce will still provide a delicious flavor.
Can I make the flatbread ahead of time?
Yes! The flatbread can be made in advance and stored in an airtight container. Just reheat them in the oven for a few minutes before serving to regain that delightful crispiness.
Hungry for More?
If this crispy flatbread with roasted vegetables & steak has piqued your interest, why not explore more delicious options? Consider trying your hand at other flatbread variations, such as a Mediterranean-inspired version topped with olives and feta, or a spicy Mexican flatbread with chorizo and jalapeños. The possibilities are endless!
In conclusion, this dish is more than just a meal; it’s an experience that brings together wonderful flavors and textures in a way that is both comforting and elegant. Whether you’re hosting a dinner party or simply treating yourself, this crispy flatbread with roasted vegetables & steak is sure to impress. Enjoy every bite!
Crispy flatbread with roasted vegetables & steak
Ingredients
Equipment
Method
- Preheat your oven to 200°C (400°F). This is crucial for getting those vegetables perfectly roasted and the flatbreads crispy.
- On a baking sheet, arrange the thickly sliced zucchini, rough chunks of bell pepper, and thick florets of red onion. Drizzle with olive oil, sprinkle with sea salt and pepper, and add the thyme stalks. Toss everything together to ensure the vegetables are well coated.
- Roast the vegetables in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized. Stir halfway through to ensure even cooking.
- In a mixing bowl, combine 150 grams of self-raising flour, 1/2 tsp of salt, and 1 tsp of sesame seeds (if using). Gradually add 110 ml of cold water, mixing until a soft dough forms. Knead gently on a floured surface for a couple of minutes until smooth.
- Divide the dough into two equal pieces. Roll each piece out into a thin circle or rectangle, about 5mm thick. Place the rolled flatbreads onto a baking sheet lined with parchment paper.
- Bake the flatbreads in the oven for about 10-12 minutes, or until they are golden and crispy. Keep an eye on them to prevent burning.
- While the flatbreads are baking, season the 250 grams of steak with salt, black pepper, and a drizzle of olive oil. Heat a frying pan over high heat and cook the steak for about 3-4 minutes on each side for medium-rare, or until it reaches your desired doneness. Let it rest for a few minutes before slicing.
- In a small bowl, mix together 125 grams of crème fraîche, the zest of 1 lemon, 1 tbsp of fresh lemon juice, and 1 tbsp of finely chopped chives or parsley. Season with sea salt and pepper to taste.
- To assemble, place the crispy flatbreads on a serving platter. Top each flatbread with the roasted vegetables, sliced steak, and a generous dollop of the creamy sauce. Garnish with shaved parmesan and rocket leaves for an extra pop of flavor and color.
Notes
- Store leftover components separately in airtight containers for freshness.
- The roasted vegetables can be kept in the fridge for up to three days.
- The flatbreads stay crispy if stored in a paper bag.
