Recipes like this one make everyone in our house happy. For one thing, there’s steak. Steak keeps the man happy. There’s also the flatbread (carbs), cheese and truffle oil (imagine me singing “these are a few of my favorite things”). We actually had something tremendously similar at a local tapas restaurant (Isabella’s for my fellow Fredericktonians) and aside from the wedges of blue cheese served on focaccia with fig preserves they were the best dish we had that night. I mean let’s face it there are just not many things that can compete with blue cheese and figs (did you see this post?)
Steak & Feta Flatbreads with Jalapeno Aioli6 rounds of flat bread (I used a Greek variety) 1 tablespoon of canola oil (or any neutral oil with a high smoking point) 2 steak tenderloins salt 2 medium sweet tomatoes, sliced and cut into half slices fresh chives, chopped feta cheese white truffle oil For the jalapeno aioli 1 cup mayonaise 2 jalapenos, de-ribbed & de-seeded (but hold onto the innards just in case) 2 cloves garlic 1 teaspoon salt
To cook the steaks, preheat your oven to 400 degrees Fahrenheit and heat a cast iron or stainless steel pan over medium high heat. Once the pan is very hot and starts to smoke slightly, add the oil. Season the steaks liberally with salt and place in the heated pan. Cook for two minutes, a lovely brown crust will form. Turn the steaks over with tongs and cook for two minutes on the other side. Top each steak with a nice pat of butter and take the whole pan and place in the oven for 6 minutes (set a timer, you don’t want to forget about these babies). Then plate the steaks and cover in aluminum foil for 10 minutes. Then slice the steaks very thinly against the grain. Depending on the size of your steaks you may need to cut these slices in half to make them appropriately sized for the flatbreads.
To make the jalapeno aioli, put all of the ingredients in a food processor or high speed blender. Blend until smooth and then taste. If it’s not spicy enough, add some of the reserved seeds and ribs and blend again. Continue adding seeds and ribs a little at a time until the aioli is as spicy as you want.
To build the flat breads, lay out your bread. Start with a light drizzle of truffle oil on each. Then top each piece 3-4 tomato slices. Next top each with 3-4 pieces of steak. Sprinkle everything with a healthy amount of chives and feta cheese and drizzle jalapeno aioli overtop.
Slice each into fourths and enjoy!!