Name: Chimichurri Steak Flatbread with Whipped Feta
Prep time: 35 min
Cook time: 30 min
Total time: 125 min
Ingredients: 2 striploin steaks (10 to 12 oz (283 to 340 g) each, about 1 inch (2.5 cm) thick); 2 tsp kosher salt (10 mL ); 1 tbsp avocado oil (15 mL ); Freshly ground black pepper (to taste); ½ medium red onion (very thinly sliced); ¼ cup red wine vinegar (60 mL ); 1 tbsp warm water (15 mL ); 1 tsp granulated sugar (5 mL ); ½ tsp kosher salt (2.5 mL ); 1 cup finely chopped flat-leaf parsley; ¼ cup finely chopped cilantro (60 mL ); 2 tbsp fresh oregano (or 2 tsp dried) (30 mL finely chopped ); 3 cloves garlic (finely grated); 1 jalapeño (finely chopped); ½ tsp red pepper flakes (2.5 mL ); 6 tbsp red wine vinegar (30 mL ); 3/4 cup extra virgin olive oil (80 mL ); ½ tsp kosher salt (2.5 mL ); ¼ tsp black pepper (1.25 mL ); 7 oz feta cheese (200 g ); ⅓ cup plain Greek yogurt (80 mL ); 1 tbsp olive oil (15 mL ); 1 tsp lemon zest (5 mL ); 1 tsp fresh lemon juice (5 mL ); Freshly ground black pepper (to taste); 1 batch Zimmy’s Nook Skillet Flatbread dough (prepared with 1¼ tsp kosher salt in the dough mix); Note: Divide the dough into 4 equal portions instead of 6; 2 cups mixed cherry tomatoes (red, yellow, and orange), (500 mL, divided); 1 tbsp avocado oil (15 mL ); ½ tsp kosher salt (2.5 mL)

Jump to Recipe Jump to Video Print Recipe

Summer outdoor cooking is all about layering bright, bold flavours without spending hours trapped inside a hot kitchen. This griddled steak flatbread combines a perfectly seared striploin with cool whipped feta, tangy homemade chimichurri, and warm blistered tomatoes for a meal that feels upscale but comes together effortlessly. No griddle? We have instructions for a traditional gas or charcoal grill.

Two chimichurri steak flatbreads with whipped feta, marinated onions and blistered tomatoes on a wooden board. Extra ingredients are placed around this board. — Chimichurri Steak Flatbread with Whipped Feta

We take full advantage of our outdoor griddle by creating distinct heat zones. This lets us get an intense, caramelized sear on the steak while simultaneously puffing up the yogurt flatbreads and softening the cherry tomatoes. It is a relaxed, interactive dish designed for casual patio nights with friends, where everyone can just gather around the table and grab a hot slice.

Why We Love This Recipe

The Temperature Contrast: Warm, juicy seared steak rests on top of cool, tangy whipped feta for an incredible bite.
Two Tomato Textures: Using both warm blistered tomatoes and crisp, raw halved tomatoes provides a beautiful balance of roasted sweetness and fresh acidity.
Fast Pickling: The quick-pickled red onions cut right through the richness of the beef and cheese, requiring only twenty minutes of hands-off time.
Efficient Griddle Cooking: The outdoor griddle allows you to manage separate heat zones so you can cook the flatbreads, blister the tomatoes, and sear the steaks all at the same time.

Ingredients

Striploin

Striploin steaks
Kosher salt
Avocado oil
Black pepper

Quick Pickled Red Onions

Red onion
Red wine vinegar
Warm water
Granulated sugar
Kosher salt

Chimichurri

Flat-leaf parsley
Cilantro
Fresh oregano
Garlic
Jalapeño
Red pepper flakes
Red wine vinegar
Extra virgin olive oil
Kosher salt
Black pepper
Reserved chopped parsley

Whipped Feta

Feta cheese
Greek yogurt
Olive oil
Lemon zest
Lemon juice
Black pepper

Flatbread

Zimmy's Nook Skillet Flatbread dough

Tomatoes

Cherry tomatoes
Avocado oil
Kosher salt

Finish & Garnish

Parsley
Lemon zest
Flaky sea salt

See recipe card below for quantities.

Instructions

Dry Brine the Steaks

Season both sides of the striploin steaks evenly with the kosher salt. Place them on a wire rack set over a baking tray and refrigerate uncovered for 1 to 4 hours. Remove from the refrigerator 30 minutes before cooking to take off the chill. Pat the surface completely dry with a paper towel, brush lightly with avocado oil, and season with freshly ground black pepper.

Pickle the Onions

In a small bowl, whisk together the red wine vinegar, warm water, sugar, and salt until the sugar and salt completely dissolve. Add the thinly sliced red onion and toss well to coat. Let the mixture stand at room temperature for 20 to 30 minutes, then drain well before assembling the flatbreads.

Make the Chimichurri

Remember to set aside your 2 tablespoons of chopped parsley for the final garnish. In a separate bowl, combine the remaining parsley, cilantro, oregano, jalapeño, grated garlic, red pepper flakes, red wine vinegar, olive oil, salt, and pepper. Stir the ingredients together thoroughly and let the sauce sit at room temperature to let the flavours fuse while you prepare the rest of the meal.

Shows the steps on how to make chimichurri.

Prepare the Whipped Feta

Combine the feta cheese, Greek yogurt, olive oil, lemon zest, lemon juice, and black pepper in the bowl of a food processor. Blend until the mixture is creamy but still retains a light, spreadable texture. Place it in the refrigerator until you are ready to assemble.

Whip the feta ingredients in a mini food processor until smooth.

Prepare the Griddle

Preheat your Weber Slate 30" Griddle for 10 to 15 minutes. Establish three distinct cooking zones across your surface:

High Zone: Set to approximately 500°F to 550°F (260°C to 288°C) for the steak.
Medium Zone: For cooking the flatbreads.
Medium-Low Zone: For blistered tomatoes.

Lightly oil the griddle cooking surface with a high-smoke-point oil.

Cook the Flatbreads

Roll out four flatbreads on a floured surface.

Divide the dough in four and roll out four flatbreads.

Place each flatbread portion directly onto the dry griddle surface over the medium heat zone.

Cook until large bubbles form on top and the underside turns golden brown with light blistering, which takes about 2 to 3 minutes. Flip and cook the other side for another 1 to 2 minutes.

This shows how four flatbreads are cooked on a griddle, then kept warm wrapped in a tea towel.

Wrap the cooked flatbreads in a clean kitchen towel to keep them warm and soft while you finish the rest.

Blister the Tomatoes

Toss 1 cup (250 mL) of the cherry tomatoes with the avocado oil and kosher salt. Place them onto the medium-low zone of the griddle. Cook for 6 to 8 minutes, turning occasionally, until they are lightly blistered and soft but still holding their round shape. Remove them from the heat and allow them to cool slightly. Slice the remaining 1 cup (250 mL) of fresh cherry tomatoes in half and set them aside.

Cook the Steaks

Ensure your high-heat zone is screaming hot. Place the seasoned striploin steaks on the fat cap and cook for 1 to 2 minutes. Then place them flat without moving for 3 to 4 minutes to build a deep crust. Flip once. Continue cooking until the internal temperature reads 125°F (52°C) for medium-rare, or 130°F (54°C) for medium. Transfer the steaks to a cutting board and let them rest for 8 to 10 minutes.

This shows how to cook two sirloin steaks on a griddle.

Once rested, slice them into ¼-inch (6 mm) thick pieces across the grain.

A cutting board of medium-rare striploin steak slices for a Chimichurri Steak Flatbread recipe.

Assemble the Steak Flatbread & Serve

Spread a generous layer of the cold whipped feta across each warm flatbread surface. Arrange the sliced striploin steak evenly over the cheese. Scatter both the warm blistered tomatoes and the fresh, raw halved tomatoes across the top. Drizzle the fresh chimichurri generously over the steak, then scatter the drained pickled red onions. Garnish with the reserved parsley, a dusting of fresh lemon zest, and a light sprinkle of flaky sea salt. Slice and serve immediately.

Add a layer of the whipped feta to the flatbread, then add the steak, onions, tomatoes and chimichurri.

Tips, Substitutions & Serving Suggestions

Short on Time? Use Store-Bought Flatbread

If you are in a rush, you can easily swap the homemade dough for high-quality, store-bought flatbreads, naan, or pita. Just brush them lightly with olive oil and warm them on the griddle for 1 to 2 minutes per side until they are soft, warm, and have a little bit of char.

No Griddle? Use a Standard Grill

If you do not have an outdoor griddle, you can easily cook this entire recipe on a traditional gas or charcoal grill.

For the steaks: Grill them over direct high heat to build a great crust, then move them to indirect heat if they need a few more minutes to reach your desired temperature.
For the tomatoes: Toss them in oil and salt, then place them in a grill basket or a cast-iron skillet set directly on the grill grates so they do not fall through.
For the flatbreads: Cook them directly on clean, well-oiled grill grates over medium heat. Watch them closely, as they will cook and char quickly over an open flame.

What is Chimichurri?

Chimichurri is a bright, uncooked herb sauce originating from Argentina. Made primarily from finely chopped parsley, garlic, vinegar, and olive oil, its clean acidity cuts through the rich fat of grilled beef perfectly.

Prep Tips

Control the Liquid: Make sure to drain your pickled onions thoroughly before placing them on the dish. Excess vinegar will run into the whipped feta and make your crispy flatbread soggy.
Herb Management: Keep your chimichurri at room temperature. If you put it on the hot steak straight out of a cold fridge, it will cool down your food too fast.

Love this Steak Flatbread? Try These Recipes Next:

📖 Recipe

Chimichurri Steak Flatbread with Whipped Feta

Print Recipe Pin Recipe

Prep Time 35

Cook Time 30

Dry brining – 1 to 4 hours 1

Total Time 2 5

Course Dinner, Entree, Game Day Snack, Main Course

Cuisine Mediterranean Fusion

Servings