Welcome to Eating Plebian! In this video, I’m showing you how to make my steakhouse flatbreads, which are a fusion of a wrap and a flatbread. I’ll guide you through the process of skillet searing a delicious prime sirloin steak, basting it with butter and fresh thyme for incredible flavor, and using a meat thermometer to get the perfect doneness. Next, we’ll sauté mushrooms, onions, and cherry tomatoes with the amazing fond left in the pan, and even deglaze with a little white wine. Then, we’ll finish it off with a horseradish sour cream sauce. Finally, I’ll show you how to assemble these steakhouse flatbreads with warmed naan bread and a sprinkle of blue cheese for a meal that’s better than takeout or the restaurant!
Special Equipment:
12″ skillet
Ingredients:
For the steak and vegetables
- 1 ½ pounds prime center-cut sirloin steak
- 4 tablespoons butter
- 4 ounces sliced cherry tomatoes
- 4 ounces sliced mushrooms
- 4 ounces (½) sliced onion
- 3-5 cloves minced garlic
- Small handful of fresh thyme sprigs
- Salt and pepper
- Optional: ¼ cup white wine for deglazing
For the Horseradish sauce
- ½ cup sour cream
- 3 tablespoons prepared horseradish
- 1 ½ teaspoons dill
- 1 teaspoon Dijon mustard
For assembly
- 6-8 pieces naan bread
- 1-4 ounces crumbled blue cheese
- Chopped parsley for garnish
Directions:
- Prepare the Sauce
Combine the sour cream, prepared horseradish, dill, and Dijon mustard in a bowl.
Stir in salt and pepper to taste.
Cover the sauce and place it in the refrigerator to allow the flavors to meld while you prepare the other ingredients.
- Prepare the Steak
Liberally season the prime sirloin steak with salt and pepper.
Let the steak rest at room temperature for 20 to 30 minutes.
Heat a stainless steel skillet over medium heat, letting it reach about 300°F. Add a small amount of oil to the skillet to get started.
Place the steak in the hot skillet and sear for about one and a half to two minutes on each side.
After flipping the steak, add the butter and fresh thyme sprigs to the skillet. Use a spoon to baste the steak with the melted butter.
Use a probe thermometer to check the internal temperature, aiming for a final temperature of 130°F for medium-rare.
Remove the steak from the pan and let it rest under foil. Once rested, slice the steak into strips.
- Sauté the Vegetables
Lower the heat in the skillet to medium-low.
Add the sliced onions and mushrooms to the pan, scraping up the flavorful browned bits (fond) from the bottom of the skillet.
Optional: Deglaze the pan with a splash of white wine, using a hard-edged spatula to scrape up the fond. Let the liquid boil off.
Add the minced garlic and cherry tomatoes to the skillet. The tomatoes should be sliced in half to prevent them from bursting.
Cook the vegetables for a few minutes until they have a slight blush but still retain some snap.
Season with salt and pepper. Transfer the vegetables to a bowl and set aside.
- Warm the Flatbreads
Preheat the oven to 375°F to 400°F.
Place the naan bread in the oven for one to two minutes to soften it up.
- Assemble the Flatbreads
Lay the warmed naan bread on a plate.
Spread some of the horseradish sauce on the naan.
Top the naan with slices of steak.
Add the sautéed mushrooms, onions, and tomatoes.
Sprinkle with blue cheese.
Add a sprinkle of the chopped parsley for presentation.
Serve the flatbreads either flat or as a wrap.
