Description
This Steak, Goat Cheese & Roasted Brussels Sprouts Flatbread is a flavorful and elegant dish combining tender grilled steak, creamy honey goat cheese, and crisp roasted Brussels sprouts leaves on a warm naan flatbread. Perfect for a quick yet impressive meal that balances savory, tangy, and sweet flavors with a delightful texture contrast.
Ingredients
Flatbread and Cheese
- 2 Naan breads
- 4 oz. honey goat cheese
- 3/4 cup Italian blend shredded cheese
Steak
- 8 oz. choice of steak (your preferred cut)
Roasted Brussels Sprouts
- 3 cups Brussels sprout leaves (roughly 10 Brussels sprouts)
- 1 tablespoon olive oil
- Pinch of salt
Finishing
- 3 tablespoons balsamic reduction
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare for roasting the Brussels sprouts and baking the flatbreads.
- Cook the Steak: Grill or broil your steak to your preferred level of doneness. After cooking, allow it to rest for at least 5 minutes to retain juices before slicing thinly.
- Prepare the Flatbreads: Place the naan breads on a baking sheet and evenly top each with crumbled honey goat cheese and the shredded Italian blend cheese.
- Prepare and Roast Brussels Sprouts: Trim the root ends off the Brussels sprouts and gently separate into leaves. Toss these leaves with olive oil and a pinch of salt, then spread them on a separate baking sheet. Place both baking sheets in the oven and bake at 350°F for 10 minutes until the cheese is melted and sprouts are tender and slightly crispy.
- Assemble the Flatbreads: Remove the flatbreads and Brussels leaves from the oven. Layer the thinly sliced steak over the cheesy flatbreads, top with the roasted Brussels sprout leaves, and drizzle with balsamic reduction. Serve immediately for best flavor and texture.
Notes
- Steak cut and doneness can be customized to your preference, such as ribeye, sirloin, or flank, cooked medium-rare or well done.
- For a spicy kick, add crushed red pepper flakes to the Brussels sprout leaves before roasting.
- Balsamic reduction can be homemade by simmering balsamic vinegar until syrupy or purchased pre-made for convenience.
- To make this gluten-free, substitute naan with a gluten-free flatbread.
- Leftovers can be stored separately in airtight containers and reheated gently to preserve texture.