Grilled Flat Bread with Flank Steak + Chimichurri does double duty as a robust appetizer or a complete meal. It’s easy, casual, and totally yummy — perfect for summer grilling and al fresco dining!
Grilled Flank Steak Flat Bread with Chimichurri
I may have mentioned from time to time that I love to repurpose leftovers. We absolutely will just warm up last night’s dinner as-is, too, but sometimes you just want to mix it up.
That’s exactly how this recipe came to be. After enjoying grilled flank steak with some chimichurri and an arugula salad on the side one night, I decided to throw it all on some grilled flatbread for a fun spin the next evening. Winner!
What I love about it is that you can cut it into wedges and pile them up on a platter for the family to help themselves. It also makes for an impressive appetizer that can be served at room temp for easy entertaining!
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What You Need for This Flat Bread + Flank Steak Recipe
Store-bought naan is my go-to for easy pizza or flat bread creations. Texture-wise, it’s soft + chewy, but sturdy enough to hold toppings (especially when you toast them up a bit). Our local grocery stores carry them in packs of 2 or more and in different flavors. Depending on my mood, I’m partial to the garlic or whole grain varieties.
Alternatively, pre-baked pizza shells or pita bread will keep things easy. Feel like going the extra mile? Make your own naan, pizza dough or flat bread from scratch.
Flank steak is a lean cut of beef that takes on flavors of marinades and rubs like a champ. But, it has amazing flavor simply seasoned with salt + a little pepper.
It grills quickly, so take care not to over-cook it as that can result in a tougher texture. Grill it to medium-rare (130°-140°) or medium (145°), allow it to rest, and slice it against the grain for optimum results — tender bites perfect for topping flat bread or using in tacos, fajitas or sandwiches.
I settled on provolone for this recipe for a couple of reasons. One — it has a subtle salty, nuttiness that is completely different from the other flavors in this recipe without overpowering them. Two — because it is as close to Argentinian Provoleta as I can get around here and it melts nicely. And, since this recipe is definitely a h/t to Argentine cuisine, why not?
I asked the deli to cut off a 1-inch slice of provolone so that I could tear it into nice chunks myself. You could also shred it on a box grater if you prefer.
Mozzarella would be nice alternative. I’d say a mild, crumbled feta would be delicious, too. I’d just stay away from anything with a really strong, pungent flavor.
Arugula is my favorite green! Baby arugula is tender, with a mild spice that compliments the other flavors and textures in this dish. You could swap it for watercress, baby spinach, mâche, or anything else you prefer.
The chimichurri is like the icing on the cake — or the dressing on the salad, as is the case here. It provides a little pungency via onion + garlic, and tanginess through vinegar + lime juice. The herbs and olive oil round everything out with their lovely earthy qualities. Although store brands are available, I encourage you to make your own! Here’s my recipe for Chimichurri Sauce.
Cook your flank steak to order or use leftover steak! Either way, follow these steps before grilling:
- Allow your steak to sit on the counter for about an hour before cooking/grilling to ensure quick and even cooking.
- Season your steak liberally with salt to enhance the flavor and tenderize the meat.
- Use a meat thermometer to make sure you take the steak off your heat source at the right time (to your liking).
- After cooking, allow the steak to rest for 7 to 10 minutes before slicing.
- Slice the steak against the grain for the most tender bites.
Other Recipes You Might Enjoy…
- Steak Sliders with Caramelized Pears, Onions + Gorgonzola
- Homemade French Mayonnaise (great with leftover steak!)
- Marsala Mushroom Gorgonzola Sauce (would also be a great accompaniment to steak)
Grilled Flat Bread with Flank Steak, Arugula + Chimichurri
- grill or grill pan
- meat thermometer
- 8 oz flank steak
- coarse sea salt
- fresh cracked pepper
- 4 loaves whole grain naan bread or small pre-baked pizza crust, pita or other flat bread
- 6 oz provolone shredded or torn into chunks
- 2 oz arugula
- 4 tbsp prepared chimichurri sauce (see notes for link to recipe) or more, to taste
- Season the flank steak liberally on both sides with coarse sea salt and fresh cracked pepper. Allow to rest on the counter for about an hour before grilling.
- Preheat your grill or grill pan to medium high.
- Place the flat breads on a sheet pan or platter. Divide the provolone cheese across the 4 loaves of flat bread.
- Grill the steak for 4 to 5 minutes per side. Take it off the heat at 130°-140° for medium-rare or 145° for medium. Tent loosely with foil and let it rest for 7 to 10 minutes.
- Meanwhile, grill the flat breads for 3 to 5 minutes until the provolone has melted and the bottoms are toasty.
- Cut thin slices of steak across the grain of the meat (i.e. perpendicular to the striations). Then, cut the slices in half or into smaller bite size pieces.
- Divide the arugula between the flat breads. Do the same with the steak. Finally, drizzle chimichurri sauce over each.
- Cut each flat bread into wedges before servings. These can be served warm or at room temperature.
If you make and enjoy this recipe, please come back and leave a comment, give it some stars or snap a photo + tag me on Instagram and use #sipandsanity! Thanks for hanging out!