Grilled Flatbread with Steak and Summer Vegetables
Grilled Endive
Ingredients
- 2 zucchini, cut into ½-inch-thick planks
- 1 red onion, cut into ½-inch rings
- 1 red bell pepper, halved
- ¾ lb flank steak
- 6 Tbsp olive-oil-and-vinegar dressing, divided (such as Newman's Own)
- ½ tsp salt
- ½ tsp pepper
- 1 (15-oz) pkg already-rolled-out bakery pizza dough (see Note)
- 1 (6.5-oz) pkg garlic-herb spreadable cheese
- ¼ cup shredded Parmesan cheese
Instructions
- Preheat grill to medium-high heat. Brush zucchini, onion, bell pepper, and steak with ¼ cup dressing; sprinkle with salt and pepper.
- Roll dough into a 15-inch rectangle (about ¼-inch thick). Brush with 1 Tbsp vinaigrette.
- Grill steak, covered, 6 to 8 minutes per side or to desired doneness. Grill dough, vinaigrette side down, 5 to 6 minutes or until bubbly and bottom is browned. Grill vegetables 3 to 4 minutes per side or until done.
- Brush dough with 1 Tbsp vinaigrette. Turn dough over, and grill, covered, 3 to 4 minutes or until crust is browned.
- Cut vegetables into large pieces; thinly slice steak across the grain. Spread garlic-herb cheese over crust; top with vegetables and steak. Sprinkle with Parmesan.
Side Dish Ingredients
- 6 heads Belgian endive, halved lengthwise
- 1 Tbsp minced garlic
- 2 Tbsp olive oil
- ½ tsp kosher salt
- ½ tsp pepper
- ¼ cup olive-oil-and-vinegar dressing (such as Newman's Own)
- 6 Tbsp shredded Parmesan cheese
Side Dish Instructions
- Preheat grill to medium-high heat. Brush cut sides of endive with garlic and oil; sprinkle with salt and pepper. Grill endive, covered, 1 to 3 minutes per side or until well marked.
- Drizzle vinaigrette over endive, and sprinkle with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
487
|
168
|
655
|
| Fat (g) | 25 | 15 | 40 |
| Sat. Fat (g) | 9 | 3 | 12 |
| Protein (g) | 22 | 3 | 25 |
| Carb (g) | 45 | 7 | 52 |
| Fiber (g) | 3 | 5 | 8 |
| Sodium (mg) | 936 | 254 | 1190 |
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