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sliced flat bread with arugula, steak and chimichurri

Grilled Flat Bread with Flank Steak, Arugula + Chimichurri

5 from 4 votes
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!
Prep Time:5 mins
Cook Time:15 mins
Pre-Rest/Rest + Assembly:1 hr 15 mins
Total Time:1 hr 35 mins
Course: Appetizer, Main Course
Cuisine: American, Argentinian
Keyword: Beef, Grill
Servings: 4 as a main / 8+ as an appetizer
Calories: 686kcal
Author: Sip + Sanity | Linda Feller

Equipment

  • grill or grill pan
  • meat thermometer

Ingredients

  • 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

Instructions

  • 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.

Notes

Estimated calories are for 1 whole naan with toppings as a main course. 
Make homemade Chimichurri Sauce ahead of time and enjoy on grilled vegetables and meats, salads, sandwiches, tacos, etc. all week long.