Parmesan Steak Flatbread with Watercress

Savory and peppery come together in this light, but protein-packed flatbread.

INGREDIENTS
Ingredients
  • For the Steak
  • • 1 ½ lbs. flank steak
  • • Kosher salt and freshly cracked black pepper.
  • • 1 tablespoon vegetable oil
  • For the Sauce
  • • 3 cloves garlic, finely chopped
  • • ¼ cup finely grated pecorino cheese
  • • ¼ cup finely grated parmesan cheese
  • • ½ cup olive oil
  • • 1 whole lemon, juiced
  • • ½ teaspoon red pepper flakes
  • • Kosher salt and freshly cracked black pepper
  • For the flatbread
  • • 1 lb. pizza dough
  • • ½ red onion, thinly sliced
  • • 6 cups watercress
DIRECTIONS
  1. Preheat oven to 450 degrees F.
  2. Heat a cast iron skillet or grill to medium-high heat. Season the steak on both sides with salt and pepper and rub it with the oil. Cook steak, turning once or twice to brown evenly, until medium-rare and lightly charred, about 8−10 minutes. Transfer the steak to a cutting board and let it rest for at least 15 minutes; reserve the skillet.
  3. Combine the garlic, 2 kinds of cheese, olive oil, lemon juice, and red pepper flakes in a small bowl and whisk to combine. Taste and season with salt and pepper.
  4. Divide the dough into 2 equal-sized pieces. On a lightly floured surface, thinly roll the dough. Transfer to an oiled baking sheet and drizzle with olive oil. Bake 8-12 mins or till golden. Repeat with the remaining dough and remove the flatbreads to a flat, clean surface.
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