As soon as the days get hot two things spontaneously happen in our house. Shirts come off (I’m talking about the children here), jorts go on, and every meal becomes instantly better when eaten outside.
We had our first al fresco dinner of the year this week. It hasn’t been consistently warm enough to warrant taking the picnic table out of the garage so it was a hodgepodge of benches, miniature kids chairs, and stools circled up with some of us balancing plates on our laps, but it was glorious. There’s just something about feeling a warm breeze that makes all food taste better.
We were eating burgers but I wish I had come up with this salad for the occasion. It has turned cold again and I’m anxious to test my salad to see if its flavor improves if eaten outside on a blanket in the back yard.
When Flatout asked me to come up with some recipes using their breads I wanted to make something you are going to want put together again and again all summer long. I took something inherently Mexican (Salpicón de Carne) and combine it with something else I truly love, in this case, a Lebanese salad called Fattoush made with toasted flatbread. It is a salad meant as a blank canvas that will adapt to whatever produce is at it’s peak as the season progresses. Fresh sugar snap peas and spinach would be great right now and heirloom tomatoes and sweet corn would be equally good in August.
Flatout Artisan Thin Flatbread Pizza Crust makes a delicious, homemade pizza in minutes but the crust is a platform for so much more. It is also low in fat, a good source of fiber, and and available practically anywhere. If you’re not sure where to find it click here to locate a grocery store near you that carries it.
For this salad I cut the crust into triangles and tossed them with a little olive oil and salt and toasted them in the oven until they were golden and crisp. This little stint in the oven gives them the stamina they need to be tossed with the veggies, steak, and dressing and make it to your picnic spot without getting soggy. Even if it is right out the back door into the yard.
If you think ahead rub the flank steak with the chile seasoning up to a day in advance. Steak can also be grilled instead of roasted if you prefer.
- 2 pounds flank steak
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon chile powder
- 1/2 teaspoon ground black pepper
- 1 (10-ounce) package Flatout Artisan Thin Flatbread Pizza Crust
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 2 chipotles en adobo, minced
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 large head Romaine lettuce, washed, dried, and chopped
- 1 cup cherry tomatoes, halved
- 1 English cucumber, sliced
- 4 radishes, thinly sliced
- 1/2 red onion, thinly sliced
- 1 avocado, peeled, pitted, and sliced
- 1 cup crumbled feta cheese
- Heat oven to 375°F.
- Lay meat on a cutting board and cover with a piece of plastic wrap. Pound with a meat tenderizer or rolling pin until it is an even thickness. Transfer to a baking sheet and rub all over with the tablespoon of oil.
- Combine garlic, salt, cumin, and black pepper in a bowl then rub steak with the mixture on both sides. Let sit at room temperature for 30 minutes.
- Cut the flatbread into small triangles and place on a baking sheet. Drizzle with the oil and sprinkle with the salt then toss to coat the crisps in oil. Lay out in a flat layer and bake for 15 minutes or until golden and crisp, turning every 5 minutes.
- Remove from oven and let cool. Turn oven up to 450°F.
- Combine all the ingredients in a sealable jar. Seal tightly and shake until combined.
- Once oven is hot, roast meat until cooked to desired doneness; about 5 minutes for rare and 10 minutes for medium-well. Let sit about 10-15 minutes before slicing.
- Meanwhile toss lettuce, tomatoes, cucumber, radishes, and onion in a large bowl with the flatbread crisps and dressing. Arrange on a large platter and top with sliced steak, avocado, and feta.