Steak Flatbreads with Figs, Pears and Fontina

Hearty, succulent steak and salty fontina cheese balance the delicate sweetness of pears and figs in this surprisingly kid-friendly meal -- elegant flavors that you can still pick up and eat with your hands like a pizza!

Casey Barber

Steak Flatbreads with Figs, Pears and Fontina

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    Ingredients

    1 pound flatiron, top sirloin, or hanger steak 1/2 teaspoon kosher salt plus extra for seasoning the steak
    1/4 cup balsamic vinegar 1 package pizza dough, at room temperature
    2 tablespoons olive oil plus extra for brushing the dough 1 bag (16 ounces) firm pear (Bosc or an Asian variety), sliced paper thin
    2 cloves garlic, crushed 1/2 cup dried figs, quartered and hard stems removed
    1/4 teaspoon freshly ground black pepper 1/2 pound fontina cheese, grated

    directions

    Prep: 20 min Total:
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    • 1

      Preheat the oven to 450 and line two baking sheets with parchment paper.

    • 2

      Place the steak in a zip-top bag and pour in the balsamic vinegar, 2 tablespoons olive oil, garlic, pepper, and 1/2 teaspoon kosher salt. Seal tightly and shake well to incorporate the ingredients. Let the steak marinate at room temperature for at least a half hour (up to 2 hours if you want to prep in advance).

    • 3

      Divide the dough into 4 pieces and shape each into a rectangle. Place the dough on the prepared baking sheets (2 per sheet).

    • 4

      Brush each dough rectangle with olive oil and layer with pear slices, then sprinkle evenly with the figs and fontina cheese.

    • 5

      Remove the steak from the marinade and pat dry. Sprinkle with extra kosher salt.

    • 6

      Heat a large, heavy cast iron or stainless steel skillet over medium-high heat. Add the steak and cook for about 2 minutes per side, just long enough to sear and brown the meat.

    • 7

      While the steak sears, bake the flatbreads in the oven for 5 minutes, until the cheese is melted and the dough is browning at the edges.

    • 8

      Take the flatbreads out of the oven, slice the steak into very thin strips and divide evenly among the flatbreads.

    • 9

      Return the flatbreads to the oven for 2 more minutes or until the steak is fully cooked to taste.

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