(Family Features) Burgers and brats have earned a spot in the backyard barbecue hall of fame, no doubt, but if you’re looking for a different type of barbecue, add some finesse to your menu with flatbreads.
Set up a DIY bar. Let guests flex their creative culinary muscles and curb their cravings with a selection of toppings. Offer a variety of proteins, plenty of veggies, fresh or dry herbs, seasonings and a selection of cheeses so everyone can make a personal masterpiece. Ingredients can quickly dry out on the grill, so be sure to include dressings like pesto, hummus or herb-infused olive oil.
Re-imagine favorites off the grill. A sizzling steak sprinkled with blue cheese is a classic barbecue choice, but try serving it on grilled flatbread for a new menu option that is sure to delight. To make a Steak and Blue Cheese Flatbread, grill a flatbread for a few minutes and top with hummus and flank steak to add a bright flavor and mouthwatering texture to your dish.
Look for more recipes to serve this summer at Sabra.com/flatbread.
Steak and Blue Cheese Flatbread
Yield: 1 flatbread
1 flatbread, any variety
3 tablespoons classic hummus
1/2 cup fresh arugula, rinsed and dried
4 ounces thinly sliced, cooked flank steak
1/4 cup crumbled blue cheese
thinly sliced red onion (optional)
salt, to taste
pepper, to taste
Heat grill (or oven) to 450 F; bake flatbread 3-5 minutes until it begins to crisp.
Spread hummus onto flatbread. Layer arugula (reserving 3-4 leaves to garnish), steak and crumbled blue cheese. Top with onion, if desired.
Place on grill, close lid and cook 3-5 minutes (if using oven, broil approximately 2 minutes).
Add salt and pepper, to taste, before serving.