Caprese Steak Flatbread
This Caprese Steak Flatbread is topped with juicy grilled strip steak, fresh mozzarella, cherry tomatoes, and pesto for an easy yet impressive meal or appetizer.
Servings 2 servings
Ingredients
- 1 8 oz beef strip steak (New York Strip)
- 1 flatbread or naan bread
- 1/2 cup shredded or torn fresh mozzarella
- 1/2 cup cherry tomatoes halved
- 2-3 tbsp pesto store-bought or homemade, for the base
- 1/4 cup fresh basil leaves
- Balsamic glaze for drizzling
- Olive oil
- Kosher salt
- Black pepper
- Red pepper flakes optional
Instructions
- Preheat grill (or grill pan/cast iron skillet) to medium-high heat. Pat steak dry. Season generously with salt and black pepper.
- If desired, lightly brush with olive oil to prevent sticking. Preheat grill to medium heat and place steak onto grill. Turning occasionally, check your steak frequently with a meat thermometer to reach your desired doneness.
- Transfer to a cutting board, tent loosely with foil, and let rest for 5–10 minutes. Slice grilled steak thinly against the grain.
- To assemble the flatbread, preheat the oven to 400°F. Brush flatbread with a little olive oil, then spread a thin layer of pesto on top.
- Top with mozzarella and cherry tomatoes.
- Lightly season with salt and black pepper.
- Bake for 8–10 minutes, until cheese is melted and flatbread is crisp.
- Remove from oven and top with grilled steak slices, fresh basil, and a drizzle of balsamic glaze. For a kick, garnish with a sprinkling of red pepper flakes!