Grilled Steak & Avocado Flatbread

serves 4-5

  • 1 batch no-knead pizza dough
  • extra virgin olive oil
  • 1 lb. skirt steak
  • 1 teaspoon garlic powder
  • sea salt & fresh cracked pepper
  • extra virgin olive oil
  • 2 cups plum tomatoes
  • 1 medium yellow onion, thinly sliced
  • 2 California avocados
  • fresh lime juice, for serving

Generously season steak with garlic powder, sea salt & fresh cracked pepper. Wrap meat up and set aside to come up to room temperature.

Preheat grill to medium-high. Place tomatoes and onions in a grill basket and season mixture with a glug of extra virgin olive oil, sea salt & pepper. Set grill basket on one side of the grill and cook until tomatoes and onions are soft and have a nice char on them, about 10 minutes.

While the tomatoes and onions cook, place skirt steak on another side of the grill. Grill each side for 3-4 minutes, making sure to achieve a nice sear and to not overcook meat. Pull steak off of grill, set on a plate and cover with aluminum foil. Let steak for about 5 minutes and then slice into small chunks.  Transfer steak to a platter with tomatoes & onions.

Shape each flatbread into a 4-5 inch round, drizzle each round with a little bit of olive oil and cook flatbreads on grill for 3-4 minutes per side. You want a nice char on the flatbread. Make sure not to overcook, or else flatbread will be too crispy.

To serve flatbread, smash 1/2 avocado onto each flatbread. Season with a little salt.  Top with grilled steak, onions, and tomatoes. Finish with a squeeze of fresh lime juice and serve immediately.