Preheat oven to 350 degrees. Line a baking sheet with foil. Lightly spray both sides of flatbreads with nonstick spray. Place flatbreads on prepared baking sheet. Bake for 5 minutes or until slightly crisp; set aside.
This bright and flavorful flatbread gets a double dose of citrus in the dressing and in the toppings.
Servings and Ingredients
|2 (12-inch each) artisan thin crust flatbreads|
|1 (12-oz.) Hy-Vee Choice Reserve boneless beef New York strip steak|
|½ tsp. kosher salt|
|¼ tsp. Hy-Vee ground black pepper|
|8 oz. fresh mozzarella cheese, cut up|
|1 c. fresh arugula|
|2 clementines, or mandarins, peeled and sectioned|
|¼ c. red onion, thinly sliced|
|¼ c. crumbled blue cheese|
|3 radishes, thinly sliced|
|Orange Citrus Dressing|
|½ tsp. orange zest|
|1 tbsp. fresh orange juice|
|1 tbsp. Gustare Vita olive oil|
|1 ½ tsp. Hy-Vee apple cider vinegar|
|1 ½ tsp. Hy-Vee honey|
|¼ tsp. Hy-Vee Dijon mustard|
Things To Grab
- Baking sheet
- Aluminum foil
- Hy-Vee nonstick cooking spray
- Medium nonstick skillet
- Paper towels
- Meat thermometer
- Small bowl
Preheat a medium-size nonstick skillet over medium-high heat. Pat steak dry with paper towels; sprinkle with salt and pepper. Add steak to skillet and cook 8 minutes or until 145 degrees for medium doneness, turning once halfway through. Transfer steak to a cutting board. Loosely cover with foil and let rest for 5 minutes. Cut steak across the grain into thin strips.
Top each flatbread with mozzarella cheese. Bake for 4 to 6 minutes or until cheese is melted. Remove from oven.
Make Orange Citrus Dressing: Whisk together orange zest, orange juice, olive oil, apple cider vinegar, honey, and Dijon mustard in a small bowl; set aside.
Top flatbreads with steak strips, arugula, clementine sections, red onion, blue cheese, and radishes. Drizzle with dressing and serve immediately.
Amounts Per Serving
- Total Fat: 28g
- Cholesterol: 90mg
- Sodium: 950mg
- Total Carbohydrates: 29g
- Protein: 32g