Grilled Beef Flatbread with Summer Vegetables
Celebrate the joys of summer with grilled beef flatbreads topped with vibrant seasonal vegetables, echoing the spirit of resilience and progress from recent events.
As air travel faces disruptions, the resilience of workers reminds us of the importance of community support. Similarly, the expansion of urban infrastructure symbolizes growth. This dish, with its easy-to-grill beef and fresh summer produce, embodies the unity and progress seen in both stories. The grilled flatbread serves as a canvas for flavors, bringing together the essence of bustling city life with a touch of home-cooked comfort. Inspired by Air Canada Flight Attendants Remain on Strike After Walkout Deemed Illegal and M.T.A. Approves Major Contract to Expand the Second Avenue Subway Line.
Instructions
- Preheat the grill to medium-high heat.
- In a bowl, combine olive oil, minced garlic, salt, and black pepper. Coat the beef steak with the mixture and let it marinate for 10 minutes.
- Toss the sliced bell peppers, zucchini, and red onion in a separate bowl with olive oil, salt, and black pepper.
- Place the marinated beef on the grill and cook for about 4-5 minutes per side for medium-rare, or to your desired doneness.
- Add the vegetables to the grill and cook for about 8-10 minutes, turning occasionally, until tender and slightly charred.
- Once the beef is done, let it rest for 5 minutes before slicing it thinly against the grain.
- Warm the flatbreads on the grill for about 1-2 minutes on each side.
- To serve, layer the grilled beef and vegetables on the flatbreads, sprinkle with fresh herbs, and enjoy.