Mediterranean Grilled Skirt Steak Flatbreads
One of my favorite “activities” when I can’t fall asleep at night is to mentally design my dream house. Not only is it much more fun (and arguably less creepy) than counting sheep, but it’s also a surprisingly effective method of quieting this weird blog lady’s anxious mind.
Over the years, I’ve constructed quite the Nancy Meyers-inspired palace and matching lifestyle for my future self. Middle-aged me—who happens to look exactly like current me thanks to an unflagging dedication to my skincare regimen—dons mostly neutral linen outfits while gliding gracefully about my not-so-humble, light-filled abode.
I spend most of my time in the open-plan kitchen, complete with copper cookware suspended above a massive, granite-topped island, which is the most loved and highly trafficked room in the house. The kitchen’s French doors open directly onto a stone terrace with an outrageous grill and dining set-up, where I host fabulous al fresco dinner parties featuring simple but delicious fare like these Mediterranean Skirt Steak Flatbreads and extra chilly rosé.
Needless to say, this bedtime exercise is very productive. When it comes time for my roommate and me to move to Southern California and build this dream house, there will be very little design work left to do! Current Serena is very excited for future Serena. (She is already hoarding linen outfits…)
In the meantime, I’ll just be in my NYC kitchen whipping up these summer-y flatbreads on my grill pan and drinking extra chilly rosé on the couch. (Potentially naked, unless my broken AC gets fixed soon.)
No matter what your grilling set-up and feelings about extra chilly rosé may be, I highly recommend taking these Mediterranean Skirt Steak Flatbreads for a spin this summer. Loaded with hummus, spiced skirt steak, a vinegar-spiked vegetable medley, and savory feta, these flatbreads are a versatile, flavor-packed feast with serious crowd-pleasing potential. And with Father’s Day on the horizon, I can’t think of a better meal (or shareable appetizer!) to whip up with/for the dads in your life.
A few quick recipe notes and you do you options. Skirt steak varies in thickness, which is why the cooking window is so large—anywhere from 2 ½ to 5 minutes per side for medium-rare. In general, it cooks quickly so be careful not to overdo it, especially if you have a thin steak! If you’re using a grill pan, cut your steak crosswise into two or three pieces, so that they fit in the pan. The piece of steak with the narrow “tail” tends to cook more quickly, so you’ll want to take that out of the pan before the other piece(s).
If you’re not into steak, top your flatbreads with grilled chicken or shrimp. You can play with flavored hummus if you’d like, and feel free to mix up the fresh herbs or add some greens (I love arugula) to the vegetable mix. I occasionally sub goat cheese for feta because I dig its creamy tang, but the cheese is really gilding the lily here, so you can always leave it out.
I highly recommend following my lead and getting all of the ingredients for these flatbreads and any other grilling recipes you have in mind delivered by my friends at Peapod Delivers. They have an unbelievable selection of everything from meat to condiments, and their Summer Vibes page is a good place to grab some inspiration and snag all your summer essentials. Peapod is also offering you $20 off of your first order plus 60 days of free delivery with code: SERENA20.
- 1 pound skirt steak
- 1½ teaspoons smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1 cup very thinly sliced English cucumber mini cucumbers are also great
- 1 cup cherry or grape tomatoes sliced crosswise into rounds (or quartered)
- ½ cup very thinly sliced red onion
- 1 tablespoon red wine vinegar
- 2 teaspoons extra virgin olive oil
- 4 naan breads or flatbread of your choice, i.e. pita
- 1 cup hummus homemade or store-bought
For serving (optional):
- 2 ounces feta cheese crumbled
- Fresh parsley
- Crushed red pepper
Remove the steak from the fridge and allow it to come to room temperature (20 to 30 minutes).
Meanwhile, combine the smoked paprika, cumin, oregano, salt, pepper, and garlic powder in a small bowl. Briefly set aside.
In a medium bowl, combine the cucumber, tomatoes, and red onion. Drizzle with red wine vinegar and olive oil and toss to combine. Season with a tiny pinch of salt and pepper if desired. Cover and refrigerate until ready to use.
Pre-heat a grill or grill pan over high-heat.
Rub the steak all over with the spice mixture. Once seasoned, slice the steak crosswise into two pieces of roughly equal size. (If you’re using a grill pan, you may want to cut the steak into 3 pieces so that they’re not too long for the pan.)
Place the steak on the hot grill and cook for about 2½ to 5 minutes per side for medium rare. (Skirt steak varies so much in thickness, which is why the cooking window is so large here. In general, it cooks quickly so be careful not to overdo it, especially if you have a thin steak! The piece of steak with the narrow “tail” tends to cook more quickly, so you’ll want to take that off the grill before the other piece(s).) Transfer the steak to a cutting board and allow to rest for 5 minutes. Slice thinly against the grain.
While the meat rests, warm the flatbreads. Place them on the hot grill for about 1 minute per side, just until grill marks appear.
Spread each flatbread with ¼ cup of hummus. Top with sliced steak and the cucumber mix. Garnish with feta, parsley, and crushed red pepper if you like.
This post is sponsored by my longtime friends at Peapod Delivers. All opinions are very obviously my own. Thank you for supporting the brands that help keep Domesticate Me alive and kicking.
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