Last week while my mom and dad were in town, my mom brought me a flier from The Fresh Market that had lots of great inspiration. On the cover was a bacon and egg pastry tart that looked absolutely delicious. The thing about it that caught our attention was the bright eggs and the flaky dough. Never one to shy away from a runny yolk, this steak, egg, and arugula flatbread was the next best thing to a puff pastry tart.
I tend to find inspiration in a lot of things. Sometimes my mom will text me with great ideas and then I play off of those and my imagination just goes wild. Sometimes I pick family favorites from my childhood and do a new spin on those. It all just depends.
This one was a no-brainer. While The Fresh Market inspiration was nice, it looked a little heavy. And since we’ve been in the 80s and even 90s this week, I wanted something fresh and light and the arugula on this hit the spot.
When I was at the market getting the skirt steak, the butcher informed my mom and I of a great tip in order to get a tender steak. First, tenderize the meat with a mallet and then put a tablespoon or two of vinegar (I used white wine vinegar) and let it sit on the meat for just a few minutes. The meat was to die for; it didn’t have any vinegar-y taste but it was like butter. You know when you bite into a piece of steak on anything and the whole piece comes right out with you? That doesn’t happen here. Most tender steak ever. I’m doing this all the time now.
Roll out the dough, sprinkle on some cheese, top with some perfectly cooked steak and eggs, then pop in the oven and finish with a cold, crisp arugula salad. This one is super delicious, but also so easy – it would be a great breakfast/brunch option and equally would be a great appetizer to serve alongside a nice white wine.
Steak, Egg, and Arugula Flatbread
1/2 lb skirt steak
1-2 Tbsps white wine vinegar
Salt and pepper
2 cups fontina cheese, grated
1 tsp dijon mustard
1 tsp vinegar
3 Tbsp olive oil
Begin by tenderizing your meat with a mallet. Season liberally on both sides with salt and pepper then put some vinegar on one side and gently rub it in and then do the same on the other side. Let sit for about 5-10 minutes room temperature.
In a skillet on medium high heat, place your tenderized meat in. Cook for about 3-4 minutes a side and place on a cutting board to rest for about 10 minutes.
In the meantime preheat your oven to 450 degrees. Roll out your pizza dough on a floured surface until it’s roughly the size of the baking sheet. Brush a little olive oil over the dough and prick some holes on the surface. Bake for about 5-10 minutes or until the dough is very lightly colored.
Take the flatbread out of the oven and sprinkle on the cheese and slice the steak and add on top. Crack 4-5 eggs onto the pizza spreading evenly over the surface and place in the oven. Bake for about 7-10 minutes or until the eggs have cooked to your liking.
While the flatbread is baking, prepare the salad. In a bowl put the mustard and vinegar in the bottom, in a slow stream, whisk the olive oil in. Season with salt and pepper and add the arugula, tossing to coat.
When the eggs have baked through, take the flatbread out of the oven and top with the arugula. Serve immediately.