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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

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.
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.
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Prep Time 35 minutes
Cook Time 30 minutes
Dry brining - 1 to 4 hours 1 hour
Total Time 2 hours 5 minutes
Course Dinner, Entree, Game Day Snack, Main Course
Cuisine Mediterranean Fusion
Servings 4

Ingredients
  

Note About Scaling The Recipe: When scaling to 2X or 3X, the light grey ingredient notes and the instructions remain unchanged. Please adjust as needed.

Steak Ingredients

  • 2 striploin steaks 10 to 12 oz (283 to 340 g) each, about 1 inch (2.5 cm) thick
  • 2 teaspoon kosher salt 10 mL
  • 1 tablespoon avocado oil 15 mL
  • Freshly ground black pepper to taste

Quick Pickled Red Onions

  • ½ medium red onion very thinly sliced
  • ¼ cup red wine vinegar 60 mL
  • 1 tablespoon warm water 15 mL
  • 1 teaspoon granulated sugar 5 mL
  • ½ teaspoon kosher salt 2.5 mL

Chimichurri

  • 1 cup finely chopped flat-leaf parsley 250 mL Reserve 2 tablespoons of the chopped parsley 30 mL before mixing to use later as a final garnish.
  • ¼ cup finely chopped cilantro 60 mL
  • 2 tablespoon fresh oregano (or 2 teaspoon dried) 30 mL finely chopped
  • 3 cloves garlic finely grated
  • 1 jalapeño finely chopped
  • ½ teaspoon red pepper flakes 2.5 mL
  • 6 tablespoon red wine vinegar 30 mL
  • ¾ cup extra virgin olive oil 80 mL
  • ½ teaspoon kosher salt 2.5 mL
  • ¼ teaspoon black pepper 1.25 mL

Whipped Feta

  • 7 oz feta cheese 200 g
  • ⅓ cup plain Greek yogurt 80 mL
  • 1 tablespoon olive oil 15 mL
  • 1 teaspoon lemon zest 5 mL
  • 1 teaspoon fresh lemon juice 5 mL
  • Freshly ground black pepper to taste

Flatbread

  • 1 batch Zimmy’s Nook Skillet Flatbread dough prepared with 1¼ teaspoon kosher salt in the dough mix
  • Note: Divide the dough into 4 equal portions instead of 6 rolling each into a rustic oval roughly 9 to 10 inches (23 to 25 cm) long and ⅛ inch (3 mm) thick.

Tomatoes

  • 2 cups mixed cherry tomatoes (red, yellow, and orange), 500 mL, divided
  • 1 tablespoon avocado oil 15 mL
  • ½ teaspoon kosher salt 2.5 mL

Finish & Garnish

  • Reserved fresh parsley
  • Finely grated lemon zest
  • Flaky sea salt

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.

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.

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, like avocado oil.

Cook the Flatbreads

  • Roll out four flatbreads on a floured surface.
  • 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.
  • 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.
  • Once rested, slice them into ¼-inch (6 mm) thick pieces across the grain.

Assemble and 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.

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Notes

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 Dry Brining? Dry brining is a professional technique where salt is applied to raw meat well ahead of cooking. The salt draws out moisture, dissolves into a concentrated liquid brine, and is then reabsorbed deep into the muscle fibres. This seasons the steak inside and out while breaking down tough proteins. Leaving it uncovered in the fridge dries out the surface moisture completely, which is the secret to getting that beautiful, dark, caramelized crust on the griddle. 
  • 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.
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