The other day I was watching Bobby Flay's Boy Meets Grill on Food Network and he was making all of these grilled pizzas and flatbread sandwiches. Well, it got me craving in a big way. You can make any kind of flatbread sandwich you like, but tonight I'm making ones with grilled skirt steak, sauteed mushrooms and onions, lettuce, tomato, and an herbed mayonnaise.
First, you want to begin by making your pizza dough. If you don't have time to make dough, you can always buy it from the store, but it's not going to be nearly as good because they have to pump so many preservatives in those things... and you lose that fresh, homemade flavor and sometimes texture. So do yourself a favor and give yourself an extra hour, hour and half to make the dough. You will not regret it.
Slice up some mushrooms and onions and saute in a pan until the onions are nice and soft. If you feel like adding extra veggies to this, by all means.. go ahead! Set this aside while we make the rest.
In a bowl mix together 1/2 cup mayonnaise, a pinch of sea salt, fresh ground pepper, about 1/4 tsp thyme, and a dash of dill. Mix everything together and put in the fridge.
Season a strip of skirt steak with salt and pepper. Pop on a bbq or grill pan and cook for 3-4 minutes on each side. Skirt steak is very very thin and cooks rather quickly. I like my steak around medium rare and only kept it on the grill about 10 minutes. If you want your meat more cooked, keep it on longer. Give it another minute or two on each side.
Once the pizza dough has doubled, knead in a little more flour, and then divide into quarters.
Use a rolling pin to stretch out each piece. You want them in a rectangular shape because once they're loaded with stuff, you flip half over the top to create the sandwich.
This is about 6" x 10" in size. It's not a perfect science. If you have some big and some small, it's not going to kill anyone, right?
Put the rolled out dough on your grill and cook for a couple minutes on each side. Pull from the grill and set on a tray.
When that steak is done on the grill, make sure you let it rest for 5-10 minutes before slicing into it. Slice against the grain into very thin pieces. I have to tell you, this was so so SOOOOOO tender and delicious. I love me some steak!
Put some of the herbed mayo on the entire length of the flatbread. Put some steak down (as much as you want), and then some of the mushrooms and onion.
Add some chopped lettuce (I used romaine), and sliced tomato. Now flip the top and tack down with a large toothpick, or do as I did and use a bamboo skewer.
Serve with salad, or chips, or fruit... you name it. The perfect meal for Spring or Summer!