I’m not on chef level, but I’d make a good line cook. That’s not too shabby.

Jon Favreau

I’ve worked as a line cook at various establishments over the years and most if not all have had a flat bread of some kind or other on the menu and the one common denominator has been that they all resemble Pizza… you know, basic tomato sauce, some kind of topping and melted cheese. Pretty humdrum fare which is why I have taken two of my favourite things, Steak and Chimichurri, and combined them on a flat bread.

If you are not familiar with Chimichurri it is a condiment that is believed to have originated in Argentina in the early 1900’s and its base is Parsley and Garlic and pairs wonderfully with grilled meats. In my version I have added a couple of other ingredients that I think give it an extra layer of flavour.

Here’s how we do this one.

Shopping list:

• 1 8 ounce Flat Iron steak
• 2 9 inch Flat Breads
• 4 tablespoons Chimichurri (recipe to follow)
• 4 ounces  Onions – sliced
• 1 Leek, white only, julienne
• 2 – 4 ounces Goat Cheese
• Salt and Pepper to taste
• 2 tablespoons Butter
• Small bunch of flat leaf Parsley
• Small bunch of Cilantro
• 4-6 Garlic cloves
• 1/2 cup Olive oil
• 3 tablespoons Red Wine Vinegar
• 2 tablespoons fresh Oregano (can substitute 2 teaspoons dried)

Putting it all together:

1. Preheat your grill to 400°
2. In a food processor combine the parsley, cilantro, garlic, oregano, salt, pepper and vinegar and pulse until blended. With the motor running add the olive oil in a steady stream and continue blending until smooth. Refrigerate.
3. Lightly season the steak with salt and pepper and slice thinly.
4. Saute the onions with salt, pepper and the butter for about 15 minutes.
5. To build your flat bread: Smear the chimichurri on the flat bread and top with the steak, onions and leeks. Put on your grill for about 10 minutes or until the steak is done to your liking being careful not to burn the crust.
6. Crumble goat cheese on the top, slice and enjoy.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……….

                          Bon Appetit