So picture this… it’s the perfect Spring evening, and you’re in your back yard watching the day go by. The sun is still out, but it’s not hot out because there’s the perfect amount of clouds out with a slight breeze going. I haven’t even gotten to the best part…. You also have the PERFECT dinner with your favorite red wine prepared to enjoy outside to compliment your perfect spring evening. This was the scene yesterday with my guy and our 2 dogs. The perfect dinner was a flatbread loaded with all our favorite veggies, goat cheese, and LOTS of steak – our not so secret obsession. This flat bread is easier to make then you think – just a few items from your local grocery store to get to perfect springtime meal heaven.
Recipe down below!
Ingredients Needed: Makes Dinner/Brunch/Lunch for 2
- 1 premade flatbread
- 1 ribeye steak (about 1 lbs)
- Baby Spinach
- ½ Red Bell Pepper
- ½ Yellow Onion
- ¼ cup of goat cheese crumbles
- 2 tablespoons of Olive Oil
- 1 tablespoon of butter
- 2 sprigs of Rosemary
- 2 sprigs of Thyme
- 3 cloves of garlic
Food/Kitchen Prep Needed:
- Thinly slice your red bell peppers and onions
- Preheat oven to 425 °F
- The steak needs to be prepared first. You can use my garlic butter flank steak recipe for this ribeye (seen here: https://annaou.com/2018/01/07/119/). It’s the same recipe and steps needed for this recipe but it uses a flank steak. For cooking time, if you want the steak on your final product to be medium rare (for example), then cook it JUST under medium rare because it still has a bit of cooking time in the oven – same applies to other levels of doneness.
- Once steak is done, let rest for 10 minutes, then thinly slice up your ribeye steak into small pieces. I just sliced it down the middle the long way, then thinly started slicing across.
- You’re going to cook your red bell peppers in the same pan you used for your steak. Pour out most of the excess oil left over, leaving only about 1 tablespoon left. Pour in your sliced half red bell pepper. Then add ¼ teaspoon of salt, and ¼ teaspoon of pepper. Sautee for about 5 minutes on medium/. You want to cook it this long for the red peppers to have a soft/wilted texture.
- After about 5 minutes, while your red bell peppers are still in the pan, add in your diced yellow onions and keep on sautéing for another 5 minutes. (add extra salt and pepper to your liking for flavor).
- At the end of your 5 minutes, then you lastly add in about 1/3 of a bag of baby spinach. Keep cooking until the spinach has been cooked down – should only take about an extra minute or 2.
- Once done, take out of pan and set aside to cool for 5 minutes.
- Spread your mixture of spinach, onions, and red bell peppers generously all over your flat bread.
- Add your steak on top.
- Sprinkle your ¼ cup of goat cheese crumbles on top.
- Cook in oven directly on the rack for about 5-10 minutes or until flatbread is crispy on the bottom
What I love about this recipe (& honestly most of my recipes) is that you can edit it to your taste. Make it a vegetarian dish and remove the steak. Obsessed with goat cheese? – add more than the 1/4 cup that I used. Like yellow bell peppers instead of red? Or want to add the spicy habanera pepper? Feel free to make the changes you want to make – it’s YOUR perfect meal. Oh, and don’t forget the red wine 😉