This sandwich has so many flavors and textures piled on between 2 crispy pieces of flatbread. The tender flank steak is topped with crisp kale, creamy and salty Feta, tangy and sweet roasted red pepper, Crispy savory onion rings, & another salty layer of garlic aioli...YUMMY!
Course
Main Course
Cuisine
American
Prep Time20minutes
Cook Time10minutes
Total Time30minutes
Servings2people
AuthorCarrie Tyler
Ingredients
2Flatbread2 8-10 inch rounds or squares
Flank Steak sliced thin
4slicesFeta4 Thin Slices
½cupKale sliced into thin shreds
½Medium Red Pepper
1clovegarlicminced
¼teaspoonsalt
¼cupmayonnaise
1tblslemon juice
1Tblsolive oil
Crispy Onions:
2eggswhites only
2Tblsmilk
½cupall-purpose flour
1teaspoonssmoked paprika
3teaspoonskosher salt
1.5cupspanko breadcrumbs
1large yellow sweet onionsliced ½ inch thick
Instructions
Make Crispy Onions & Roasted Red Peppers
Preheat the oven to 450 degrees F. Place parchment or aluminum foil onto 1 large baking sheet, coat with olive oil and set aside.
Slice the red pepper into ¼ inch strips. Place in the corner of baking sheet, drizzle Olive oil, salt & pepper and toss to mix.
Slice onion in half then slice into ½ inch slices. Separate into individual half rings. In a medium size bowl, whisk the 2 egg whites with milk and paprika. In a separate large bowl, mix panko crumbs with 2 Tsp. salt.
Place onion rings into plastic sealable bag and add flour and 1 teaspoon salt. Shake to coat onions with flour. Then add a few of the coated onions add a time to the egg mixture and then transfer to the bowl of panko crumbs shaking to coat evenly.
Arrange on the prepared baking sheets in a single layer, making sure there is space between them. Then place in the oven. Cook until golden brown, 10 to 15 minutes. Halfway through the cooking time, flip over each onion ring to ensure even crisping.
Make additional toppings & Sandwich
Brush 2 flatbreads with olive oil and place in the over directly on the rack for 8-10 minutes or until toasted
Slice the kale into thin strips, if you haven’t already done this on the prep day.
Make Aioli (if you did not already prep ahead): In a small bowl, mix the mayonnaise, garlic, salt, lemon juice, and 1 Tbls Olive Oil
Take the leftover steak slices that you cut up previously and place them in a heated sauté pan with a a drizzle of olive oil. Toss in the pan to heat each piece through for 1-2 minutes, but not so much that you over cook the steak.
Start building: Layer the steak on 1 toasted flatbread, then add the feta, then the red pepper, then a few crispy onions. Spread the aioli on the other flatbread and top the sandwich.
Cut in half and plate with the remaining Crispy onions and extra aioli for dipping!