Titan Crater Flatbread* Recipe
Slow-Roasted Strip Loin, Caramelized Onion, Arugula, Tomato, Parmesan, Truffle Crème
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Ingredients
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Flatbread
Slow-Roasted Strip Loin
Toppings
Method
Make the Flatbread
- 1
Prepare the Dough
In a bowl, combine warm water and active dry yeast. Let it sit for about 5 minutes until frothy. In a separate bowl, mix flour and salt. Add the yeast mixture and olive oil to the flour mixture. Knead until a smooth dough forms.
- 2
Let the Dough Rise
Place the dough in a lightly oiled bowl and cover with a damp cloth. Let it rise in a warm place for 1 hour or until doubled in size.
- 3
Shape and Cook the Flatbread
Preheat your oven to 475°F (245°C). Roll out the dough into flatbreads, about 1/4 inch thick. Bake for 7-10 minutes until golden brown.
Slow-Roast the Strip Loin
- 4
Season the Steak
Rub the strip loin steak with olive oil, garlic powder, onion powder, salt, and black pepper.
- 5
- 6
Rest the Steak
Remove from the oven, cover with foil, and let rest for 15-20 minutes before slicing.
Assemble the Flatbread
- 7
- 8
Top the Flatbread
Spread caramelized onions on the flatbread, followed by slices of the slow-roasted strip loin, arugula, tomatoes, and shaved Parmesan. Drizzle with truffle oil.
- 9
Serve
Slice the flatbread into pieces and serve immediately.