This was a really simple, quick and impressive evening meal - good for hosting and want something that looks impressive but is low maintenance and relaxed. Don’t be intimidated by these flatbreads, I am not a bread maker in the slightest, I have made these a few times and can confirm they are impossible to get wrong. Don't skip on finishing them in the herby oil.
In terms of the meat, I would always use a flank steak when you want it to be thinly sliced for tacos, with this cut you need to be sure to cook it hot, quick and fast and make sure it has time for a really good marinade as it can take a lot of flavour.
Flatbreads:
1. Combine 200g Greek yogurt, 200g self-raising flour, dried oregano or marjoram, and 1 teaspoon baking powder in a bowl until it forms a single ball of dough.
2. Roll out the dough into a fat sausage shape on a floured surface and make 6 even-sized rounds.
3. Gently roll out the rounds using a rolling pin until they're thin, about the size of a dessert plate.
4. Heat a frying pan with a bit of oil and fry each round for a few minutes on each side. They should puff up and get air bubbles.
5. Remove the flatbreads from the pan when nicely colored on each side, then brush them with the herby oil made from olive oil, chopped fresh herbs (rosemary or thyme), and sea salt.
Chimichurri:
1. Mix a large handful of chopped parsley, grated garlic, any other fresh green herbs (such as mint and oregano), 2 tablespoons of red wine vinegar, 4 tablespoons of olive oil, finely chopped ½ red onion or 2 shallots, salt, pepper, and 1 small green or red chili (make sure it's not too hot and remove the seeds) in a bowl.
2. If desired, add 2 anchovies for saltiness. Let the ingredients sit in the bowl.
Flank Steak:
1. Marinate 2 pounds of flank steak in olive oil, lots of black pepper, rock salt, and soy sauce. Allow it to sit at room temperature for at least 1 hour.
2. Cook the marinated flank steak in a really hot frying pan with a little oil for 4 minutes on each side for a more rare steak. Let it sit for at least 20 minutes before thinly slicing.
Griddled Peppers:
1. Rub the peppers with olive oil and griddle them in a hot pan until nicely charred.
2. You can add feta before serving.
Serving:
Serve the sliced flank steak on the flatbreads, top with chimichurri sauce, and serve with griddled peppers and feta. You can also serve with a fresh tomato salad and dark leafy greens such as rocket or watercress.
Comments