This post is sponsored by Wewalka. Steak and Arugula Flatbread with Parmesan requires just a little bit of prep work, but comes together in just a few minutes.
We have arugula in Brookings again! I kid you not, I think it’s been well over a year since I’ve seen it in the grocery store. And it was perfect timing, since I received a few goodies from the folks at Wewalka, and needed to create a recipe.
More on that in just a bit. I love Wewalka products. I don’t remember exactly how I came upon them, but after finding out they’re available here in Brookings, AND that they make refrigerated puff pastry dough, I was hooked. I dunno about you, but the one time I tried to make my own puff pastry, it was a disaster. And I never have decent luck with the frozen stuff thawing properly. So to be able to pull puff pastry right from the fridge and get to work making something is awesome. Another thing I love about Wewalka? This:
All their doughs come with parchment paper for easy cleanup! Just unroll it on your baking pan, bake, and serve. Toss the parchment paper when you’re done. AND…Their Bistro Pizza Dough is already round-shaped. Not that I don’t love a rectangularly-shaped pizza (corner pieces are the best!), but it’s also nice when you’re putting a quick meal together, and you don’t have to fit a rectangle onto a circle.
The whole reason for this post is that Wewalka is spreading the word about their new Flatbread Dough:
They are also revamping the packaging on all their doughs:
I’m not a design person or anything, but I like the new look.
So this Steak and Arugula Flatbread with Parmesan. It’s basically like eating a cracker crust (and it’s delicious), but it’s got some chew to it as well. I loved it.
The steak and arugula mixture comes from a recipe I haven’t made in YEARS. Arugula’s so hit and miss around here, that I think I gave up on it after awhile. But it’s really good, even when it’s not piled on flatbread!
This is one of those meals that’s really awesome to eat right away, but the leftovers aren’t so good. The arugula is already wilted and if you keep it longer, it just gets slimy (as most greens will do).
Preheat the oven to 425 degrees F. Unroll the Flatbread Dough on a large baking sheet. Brush with olive oil, and season with salt and pepper. Bake for 12-15 minutes, or until golden brown. Remove from oven and set aside. *To make the steak easier to thinly slice, freeze it for 10-15 minutes.
While the Flatbread Dough is baking, heat the Tbsp. olive oil in a large, heavy skillet over medium-high heat. When the oil begins smoking, add the garlic and the steak, cooking for 2-3 minutes, or until the steak is cooked through and the garlic is no longer raw.
Remove from the heat, and add the arugula. Toss until the arugula wilts, then pile the mixture on top of the flatbread. Season with salt and pepper, and top with grated Parmesan cheese. Cut into pieces and serve immediately.
Preheat the oven to 425 degrees F. Unroll the Flatbread Dough on a large baking sheet. Brush with olive oil, and season with salt and pepper. Bake for 12-15 minutes, or until golden brown. Remove from oven and set aside.
*To make the steak easier to thinly slice, freeze it for 10-15 minutes.
Wewalka has generously agreed to give THREE of my readers a prize package like the one I received above! It will include a case of Flatbread Dough, an oven mitt, coupons, and recipe cards. To enter, just leave me a comment. Tell me what you might make if you win one of these prize packages. Tell me what you’re cooking this week. Tell me whatever you want! Just leave a comment and you’re entered to win!
This giveaway will run from now until 9PM CDT on Friday, April 7, 2017. Three winners will be chosen randomly, and will each receive a prize package the same as or similar to what I received. This giveaway is open to US residents only, and winners must be 18 years of age or older. Wewalka cannot ship to PO boxes.