Calabrian Flatbread

Protein Type



  • 1 Lb Angus Rib Lifter, ¼ Slices
  • 3 Cloves Garlic Finely Chopped
  • ¼ cup Havarti Cheese, Finely Grated
  • ¼ cup Parmesan Cheese, Finely Grated & Shaved
  • ½ cup Olive Oil
  • 1 Lemon, Juiced & Zested
  • ½ tsp Red Pepper Flakes
  • 1 tsp Salt
  • 1 Stone Fired Flatbread
  • ½ Red Onion, Thinly Sliced
  • 2 cups Arugula, Fresh
  • 1 jar Ancho Chilies, to Taste
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Combine the garlic, Havarti, parmesan, olive oil, lemon juice, red pepper flakes, and salt in a small bowl and whisk to combine. Grill the flatbread until heated through. Drizzle the flatbread with a few tablespoons of parmesan dressing (reserving some to drizzle on top). Heat the steak in a pan, reserve. Top with arugula, sliced red onions and Ancho chilies. Season with salt and pepper and drizzle with another few tablespoons dressing. Arrange the steak over the dressed arugula. Drizzle with any remaining dressing, lemon zest, and shaved parmesan.

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