Marinated Beef Flatbreads with Roasted Vegetables
This dish features marinated beef served on warm flatbreads, topped with seasonal roasted vegetables, creating a flavorful weeknight meal inspired by both British and American influences.
The marinated beef flatbreads draw inspiration from the elegance of British cuisine, reminiscent of royal banquets, while the vibrant vegetables reflect the diversity found in American dishes. The use of flatbreads pays homage to the multicultural influences seen in both nations, providing a perfect canvas for the beef and roasted produce. This dish encapsulates the blend of flavors and styles that define both regions, making it a delightful choice for any occasion. Inspired by Melania Trump, in Windsor, Takes Royal Refuge in Fashion and As Shutdown Looms, Democrats Outline Demands on Medicaid and Obamacare.
Instructions
- In a bowl, combine olive oil, soy sauce, minced garlic, chopped rosemary, and black pepper to make the marinade.
- Add the beef strips to the marinade, ensuring they are well coated. Cover and let marinate in the refrigerator for at least 30 minutes.
- Preheat the oven to 200°C (400°F).
- On a baking sheet, toss the sliced bell peppers, zucchini, and red onion with olive oil and salt. Spread them out evenly.
- Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
- While the vegetables roast, heat a skillet over medium-high heat. Remove the beef from the marinade and cook for 5-7 minutes, stirring frequently, until browned and cooked to your liking.
- Warm the flatbreads in the oven for the last 5 minutes of vegetable roasting.
- To serve, place the warm flatbreads on plates, top with the cooked beef, roasted vegetables, and garnish with chopped parsley.