Argentinian Flatbread with Chimichurri, Sliced Sirloin, Grilled Corn, and Charred Onions

Crispy grilled flatbread topped with chimichurri, grilled corn and onions and thinly sliced sirloin finished with a dusting of manchego cheese.

Difficulty: Medium

Time: 30-35 minutes

Calories: 601 Fat: 17g Carbs: 71g Protein: 44g

ABOUT THE DISH

Argentinian cuisine is packed full of flavor and is heavily influenced by the numbers of migrants traveling into the country. Food is very important in Argentina and families can usually be found around a table passing a platter of “asado”, Argentinian barbecue. We love working with one of Argentinas most famous condiments, chimichurri. It’s packed full of flavor from garlic and cilantro.

Ingredients

Sweet corn

Parsley

Cilantro

Garlic

Red Wine Vinegar

Yellow Onion

Cherry Tomatoes

Top sirloin

Manchego Cheese

Pizza dough

Featured Ingredient Partners:

Dough balls: Sunrise Flour Mill - North Branch, MN

Cherry tomatoes: Hmong American Farmers Association (HAFA) - St. Paul, MN

Grill or large sauté pan

Food processor or blender

Step 1: MISE EN PLACE

Read through entire recipe before getting started. Pre-heat grill to medium (400ºF). Wash and dry all produce. Shuck corn, remove the silk. Rip or rough chop cilantro and parsley together. Mince or grate garlic. Cut the top and bottom off the onion and slice into half inch thick rounds. Slice cherry tomatoes in half. Remove sirloin from the pack, rinse and pat dry. Grate manchego cheese. Remove dough ball from the fridge to rest or follow quick thaw instructions (see instruction card).

Step 2: GRILL VEGETABLES

Drizzle onions and corn with 1-2 tsp. oil and coat using your hands. Season with a pinch of salt and pepper. Grill for 5=6 minutes flipping half way through. Remove from grill, set onions aside and cut corn kernels off the cob. While vegetables are grilling move on to make the chimichurri (step #3).

Step 3: MAKE CHIMICHURRI

In a blender or food processor add parsley and cilantro and garlic. Add the red pepper flakes and red wine vinegar.Turn food processor on low and gradually add a 1/2 cup of olive oil, add 2 Tbsp. of water if you would like a slightly thinner consistency. Season with salt and pepper to taste. Set aside at room temperature. **If you don’t have a blender, you can finely chop herbs and garlic. Add pepper flakes and vinegar, and gradually whisk in oil.

Step 4: STRETCH DOUGH

Place a piece of foil, about 2.5 feet long, on a solid surface and cover with half the dusting flour. Place 1 rested dough ball on the flour. Using your hands press out the dough around the perimeter, leaving the center raised slightly. Continue to press this out to about 2-3 times the original size into an oval shape.

Step 5: GRILL STEAKS AND DOUGH

Oil grill grates. Season steak with a pinch of salt and pepper on each side, grill for 3-4 minutes per side. Remove from grill and set aside to rest. Check that dough isn't stuck to foil, if needed, add additional flour under the crust. Pick up the foil with dough, transfer to the grill and cook for 5-6 minutes until bottom of crust is crispy and chard and top of the crust is cooked through. Remove from grill. Thinly slice sirloin.

Step 6: PLATE YOUR DISH

Spread as much or as little of the chimichurri on the crust. Top with grilled vegetables, cherry tomatoes, sliced sirloin and manchego cheese. Season all over with a pinch of salt and pepper. Cut however you want. Enjoy!