Bake-Off® Contest 46, 2013
San Diego, California

Steak Flatbread with Walnuts and Arugula

How do you like your steak? Try it with melty herb cheese baked on a crispy thin pizza crust.

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  • prep time 20 min
  • total time 35 min
  • ingredients 7
  • servings 8
 

Ingredients

2
tablespoons Crisco® Light Olive Oil
1
can Pillsbury™ refrigerated thin pizza crust
1
lb boneless beef top sirloin steak
1
package (5.2 oz) Boursin cheese with garlic and herbs, crumbled
3/4
cup walnuts, chopped
1
tablespoon fresh lemon juice
2
cups arugula, coarsely chopped

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Brush large cookie sheet with 1 teaspoon of the olive oil. Unroll dough on cookie sheet; press into 13x9-inch rectangle. Brush dough with 1 teaspoon of the olive oil; sprinkle with 1/4 teaspoon salt. Bake 8 minutes.
  • 2 Meanwhile, using sharp knife, thinly slice steak across the grain; cut slices into 1-inch pieces. In 12-inch nonstick skillet, heat 1 tablespoon of the olive oil over high. Add steak; cook 2 minutes, stirring occasionally. Remove from heat. Stir in cheese until melted.
  • 3 Spoon steak mixture on crust; sprinkle with walnuts. Bake 7 to 9 minutes or until crust is deep golden brown.
  • 4 In medium bowl, mix remaining 1 teaspoon olive oil, lemon juice, 1/8 teaspoon salt and 1/8 teaspoon pepper. Add arugula, toss to coat. Top flatbread with arugula mixture.
  • 1 Heat oven to 400°F. Brush large cookie sheet with 1 teaspoon of the olive oil. Unroll dough on cookie sheet; press into 13x9-inch rectangle. Brush dough with 1 teaspoon of the olive oil; sprinkle with 1/4 teaspoon salt. Bake 8 minutes.
  • 2 Meanwhile, using sharp knife, thinly slice steak across the grain; cut slices into 1-inch pieces. In 12-inch nonstick skillet, heat 1 tablespoon of the olive oil over high. Add steak; cook 2 minutes, stirring occasionally. Remove from heat. Stir in cheese until melted.
  • 3 Spoon steak mixture on crust; sprinkle with walnuts. Bake 7 to 9 minutes or until crust is deep golden brown.
  • 4 In medium bowl, mix remaining 1 teaspoon olive oil, lemon juice, 1/8 teaspoon salt and 1/8 teaspoon pepper. Add arugula, toss to coat. Top flatbread with arugula mixture.

EXPERT TIPS

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Expert Tips

For easier slicing, place meat in freezer 30 to 60 minutes or until firm but not frozen.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
210),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
60mg
60%;
Sodium
470mg
470%;
Total Carbohydrate
21g
21%
(Dietary Fiber
1g
1%
  Sugars
0g
0%
),
Protein
21g
21%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
4%;
Iron
15%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Crisco is a trademark of The J.M. Smucker Company