Steak and Mushroom Flat Breads!
By: Kecia’s Flavor Breakthrough!/KeciasKreations
Featuring sautéed mushroom, this flatbread is something just for my Honey and whomever else loves mushrooms! I wanted a way to carry a nice creamy herb flavor so I am making a sour cream and tarragon mixture because I think that the earthiness of the herb will really set off the flavor of the sautéed mushrooms and be perfect with the nuttiness of the gouda.
- ½ cup sour cream
- ¼ tsp. kosher salt
- 2 tsps. dried tarragon
- 1 8 oz. package of sliced mushroom
- 2 tbsp. butter
- Salt and pepper to taste
- 2 tsps. Parsley
- 2 Naan breads
- ½ cup shredded mozzarella
- ½ cup shredded gouda
- ¼ nice steak, sliced thin
- 1 tbsp. shredded parmesan
- Additional ½ tsp. each of tarragon and parsley mixed together
Place the sour cream, tarragon and salt and process with an immersion blender, in the jar, until smooth, approx. 20 seconds. Refrigerate until ready to use.
Preheat grill to medium
Season the steak with salt and pepper, set aside.
In a large skillet melt butter over medium heat. Add the mushrooms. Sautee, stirring often until they begin to soften. Add salt and pepper to taste, sprinkle in the parsley. Cook an addition minute. Remove from heat. Place foil on a grilling sheet if you have one. If not just heavy duty foil will work. Place the Naan bread on the foil. Top with the mozzarella and the Havarti, add the mushrooms and the uncooked steak. Sprinkle with the parmesan and herb mixture. Place in the grill, close, cook about 5 to 10 minutes, check often so you don’t burn the bread.
Remove from grill.
Place some of the sour cream mixture you made earlier in a plastic zipper bag, seal, cut a small portion of the corner of the bag off an squeeze sour cream mixture over the top.
Cut into quarters and serve hot with a salad.