Chimichurri and Steak Flatbread

Step 1

While the steak marinates, assemble your dough.

Step 2

In your mixer bowl, combine the water and yeast. Let it sit for 10 minutes.

Step 3

Add the remaining ingredients and mix with dough hook on medium speed until dough forms into a ball, about 5 minutes.

Step 4

On floured workspace, punch dough down for a few minutes and return it to the bowl.

Step 5

Cover the dough in plastic wrap and set it in a warm place for an hour until it doubles in size.

Step 6

Remove your dough from the bowl, and portion it into 4 equal balls.

Step 7

Roll out one portion of the dough into your desired shape.

Step 8

While your dough rises, cook the meat.

Step 9

Grill or roast the beef until its internal temperature reaches 125 degrees Fahrenheit.

Step 10

Allow the beef to rest for 10 minutes before cutting into ¼ inch slices.

Step 11

Preheat the oven to 450 degrees Fahrenheit.

Step 12

Distribute the rest of the sauce over your flatbread (about 3 oz.)

Step 13

Top with steak and provolone cheese.

Step 14

Bake for about 4 minutes or until cheese is melted and edges of the dough are golden brown.

Step 15

Garnish with finely chopped yellow bell pepper or parsley, if desired.