Steak, Gorgonzola, Arugula Flat-bread with a Balsamic Reduction
Dough:
2 cups flour
1 cup hot water (hot as tap will allow)
1/2 tsp sugar (no substute, yeast needs sugar)
1 packet fast rise yeast
Flat-bread:
1 cup Balsamic vinegar
Gorgonzola cheese
Asiagio cheese
.8 lbs Steak (lean cut)
1 small onion
Arugula
Run tap water until hot, measure 1 cup, add yeast and sugar, mix thoroughly and let stand. Measure out 2 cups of flour into a large mixing bowl. After about 5 minutes, the water/yeast mix should have a nice layer of foam (yeast is active), mix into flower. Dough should be fairly dry and stiff, fold over several times and form a ball, place back in bowl and cover with a cloth, put in a warm location to rise for ½ to 1 hour.
While dough is rising, pour balsamic into a small sauce pan, and place on high heat. When balsamic starts to boil, wisk near continuously. Continue to boil balsamic until reduced by half, remove from heat and let cool. Balsamic should be fairly thick and sweeter.
Trim fat from steak and cut into thin slices. Chop onion into ¼” thick slices. Heat fry pan on med. high, coat with olive oil cooking spray and add meat and onion. Season to taste with salt and pepper, cook to Medium.
Wash and chop arugula.
After dough has risen, punch down to a flat, thick disk. Using kitchen scissors, cut into 4 pieces and form into balls. Spread out some flower on counter and using a small roller, roll each ball out into a very thin crust (thickness of cardboard). Lightly spray each side with olive oil cooking spray and place on a grilling sheet.
Crumble gorgonzola and grate asiago (about 4:1 gorgonzola to asiago). Sprinkle cheese blend on each crust, coverage should be sporadic. Add steak and onions and place on grill. Set on burner on low and grill sheet off direct heat until cheese starts to melt, then move sheet over direct heat until crust is crispy. Bring in and drizzle balsamic reduction and add arugula. Slice and serve. Amounts of cheese and steak can be adjusted to taste but should serve 4.
