Grilled Flatbread With Garlic Rubbed Fillet Of Beef, White Bean Puree And Sun-Dried Tomato Chutney
Serves: 5
Brad Rosenbaum
1 January 1970
Based on User reviews:
49
Spice
51
Sweetness
53
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Olive Oil3 cloves
Garlic (smashed)2 tbsps
Lemon Juice1 tbsp
Thyme Leaves (fresh)1 tsp
Salt2 tbsps
Balsamic Vinegar1 tsp
Honey1.5 cups
Water (warm 105 to 110 degrees f)1 tsp
Active Dry Yeast4 cups
All-Purpose FlourDirections:
1
Watch how to make this recipe
2
Combine beef, olive oil, and garlic in a large resealable plastic bag
3
Marinate in the refrigerator for at least 4 hours or overnight
4
Preheat the grill to high
5
Grill on both sides for 3 to 4 minutes, for medium-rare
6
Let rest for 5 to 10 minutes and then slice thinly
7
Puree the beans, garlic, olive oil, lemon juice, and thyme in a food processor until smooth
8
Season with salt and pepper, to taste
9
Mix together the tomatoes, olive oil, vinegar, honey, and parsley, and season with salt and pepper, to taste
10
Heat grill to high
11
Flatten flatbread dough and gently press into a large rectangle and throw on grill
12
Grill on 1 side until golden, about 2 minutes
13
Remove from grill, turn over, and spread each flatbread with a thin layer of White Bean Puree, sliced beef, roasted shallots, and Tomato Chutney
14
Return to grill, close cover and cook for 2 minutes
15
Serve immediately
16
Mix water and yeast in a large bowl and let stand 5 minutes to proof
17
Gradually pour in 2 cups of the flour and stir to incorporate
18
Mix for about 1 minute to form a sponge
19
Let stand, covered, for at least 1 hour
20
Put sponge in the bowl of a stand mixer
21
Using the dough hook, add the salt and oil, then add the flour, 1/2 cup at a time, to form a dough
22
Remove from bowl and knead
23
Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours
24
Divide dough into 4 balls, if desired, let rise again for 1/2 hour, and then roll out as desired