Recipe Steak Flatbread Sunshine Seasons The Land Pavilion
Yield: 8 portions
Ingredients for flatbread topping
12 ounces of kosher salt
1 1/4 ounce granulated garlic
to taste pepper
1 ounce of sugar
1 1/2 ounce curry powder
1 ounce cumin
Method of Preparation
Mix all ingredients together.
Store in airtight container.
Ingredients for Steak Marinade
4 pounds flank steak
9-1/2 ounces your favorite shrimp and chicken marinade
1/8 teaspoon black pepper
1/8 teaspoon ground ginger
1/8 teaspoon garlic powder
1/2 ounce olive oil
1/8 teaspoon cayenne pepper
19 ounces soy sauce
4 cups water
2-1/2 ounces sugar
Mix all dry ingredients together.
Marinate for 24 hours.
Grill or bake the steak to your likeness.
Ingredients for Wild Green Tabbouleh Salad
8 ounces of spring salad mix
4 ounces of cous cous (small grain and prepared according to directions)
Tabbouleh dressing (depending on the amount you like)
Prepare cous cous as directed.
Cool.
Mix all ingredients together.
Ingredients for Tabbouleh Dressing
1 ounce fresh mint
3/4 coup lemon juice
1/2 cup diced plum tomatoes
3/4 ounce Kosher salt
to taste black pepper
3 cups olive oil
Mix all ingredients together.
Assembly:
On flatbread, spray with Pam, sprinkle the seasoning on.
Place steak on top.
Add the salad mixture.
Sprinkle with the Tabbouleh dressing.
