Summer Steak Flatbread A1 Recipes
STEAK SOUP #A1
A.1. Original Sauce Recipe Contest Entry. Easy to make and great on a cool fall night. Serve with corn bread or one of your favorites to make it a complete meal.
Provided by sheba23
Categories Sauces
Time 55m
Yield 6 Main dish bowl, 6 serving(s)
Number Of Ingredients 15
Steps:
- In a 4-quart Dutch oven, cook beef, onion and celery over medium heat until meat is brown and vegetables are tender. Drain well; return to Dutch oven.
- Stir in half of the beef broth, undrained tomatoes, mixed vegetables, steak sauce, Worcestershire sauce, salt, and pepper. Bring to boiling; reduce heat. Add Pasta, cover and simmer 20 minutes.
- In a medium mixing bowl whisk together remaining beef broth and the flour. Stir into mixture in Dutch oven. Cook until thickened and bubbly. Cook and stir 1 minute more. Makes 6 main-dish servings.
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- Begin by preparing the marinade for your flank steak. Flank steak is great for this recipe because it grills up nicely and one steak makes four servings of this flatbread. I used a large baking dish to prepare the marinade, which includes the Better Than Bouillon in roasted garlic base and beef base, olive oil, and balsamic vinegar. I also added sliced onions to grill with the steak.
- I coated my steak in the marinade and set it in the refrigerator to allow the meat to absorb the flavors. I recommend marinating the steak for at least 4 hours, but if you don’t have that much time, a quick 30 minutes will impart flavor because of the richness of the Better Than Bouillon products. When the steak is ready to go on the grill, divide your store-bought pizza dough in half, place it on a surface with flour so that it won’t stick, and roll each piece into oblong-shaped pieces.
- When the steak, onions, and pizza dough are ready, you can place them on the grill. I brush each side of the pizza dough with a little olive oil so that it doesn’t stick. Grilling is so dependent upon many factors, but I grill each side of the steak and pizza dough until I start to see grill marks, rotate it 90° to get grill marks going the other direction, flip the steak and pizza dough, and continue that process on the other side. When you have nice grill marks on both sides, remove the steak, flatbread, and of course onions from the grill and set them aside.
- I only have two real tips for making a great steak: 1. Cook your steak to a medium-rare. I may have gone past that to a medium this time because I’m working with a new grill, but try to keep that nice pink center as it makes for the best flavor. 2. Before cutting your steak, let it rest on the cutting board at least 10 minutes. If you cut it immediately, the juices will run everywhere and you will have a very dry steak.
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