Chimichurri and Steak Flatbread Recipe

Flatbread is appearing on more and more menus around the nation, and with so many advantages to this dish, it’s easy to see why. Flatbread costs just pennies to make and can be offered to customers at a price that’s affordable to them while still earning a profit for your establishment.

Many types of flatbreads can be grilled ahead of time and simply reheated in the oven with toppings added as orders come in. They can even be kept fresh in the freezer until it’s time for the toppings to go on. Any recipe that can be prepped ahead of time and assembled in a matter of minutes is a great choice for a fast-paced restaurant or catering environment.

In addition to the practical advantages of this dish, the main reason it’s become so remarkably popular is because it’s delicious! The wonderfully satisfying texture of flatbread and the limitless combinations of toppings make it a favorite menu item among a wide variety of eateries.

We chose to use chimichurri and steak as toppings on our flatbread because chimichurri is a simple sauce to make that is commonly served with steak. Also, the steak is a filling component to this dish that makes it even more satisfying for customers.

How to Make Chimichurri Steak Flatbread

All you need to make a great chimichurri sauce is some garlic, herbs, oil, spices, and a food processor to mix it all together. We decided to use our sauce both as a steak marinade and as an ingredient on top of our flatbread. By combining this flavorful sauce, steak, flatbread, and some provolone cheese, we created a complete appetizer or lunch item that is both satisfying for your customers and cost-effective for your restaurant. Check out our recipe video to see how it’s done-


Flatbread Dough

Yield: (4) 10-inch flatbreads

  • 4 c flour (plus more for dusting)
  • 1 ½ c warm water
  • 1 envelope (2 ¼ tsp) dry active yeast
  • 1 tsp. sugar
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • 1 tsp. ground cardamom

Chimichurri Sauce

Yield: 1 ½ cups, enough to marinate 5 oz. meat and sauce 1 flatbread

  • 2 c fresh Italian parsley
  • 1 c fresh oregano
  • 4 peeled garlic cloves
  • 1 c extra virgin olive oil
  • ¼ c red wine vinegar
  • 1 tsp. crushed red pepper
  • 1 tsp. salt
  • 1 tsp. black pepper


flatbread dough

Yield: 5 oz. steak, enough for 1 flatbread

  • 5 oz. beef shoulder tender


  • Use about 2 oz. of shaved sharp provolone cheese for one flatbread.


Chimichurri Sauce and Marinade

1. Place all the ingredients in your food processor. Blend for about a minute until everything is mixed well.

2. Cover the beef with some of the chimichurri (about 3 oz.) and place it in a plastic bag to marinate. Refrigerate for at least an hour. Reserve the remaining sauce for flatbread drizzle.

Flatbread Dough

1. While the steak marinates, assemble your dough.

2. In your mixer bowl, combine the water and yeast. Let it sit for 10 minutes.

3. Add the remaining ingredients and mix with dough hook on medium speed until dough forms into a ball. About 5 minutes.

4. On floured workspace, punch dough down for a few minutes and return it to the bowl.

5. Cover the dough in plastic wrap and set it in a warm place for an hour until it doubles in size.

6. Remove your dough from the bowl, and portion it into 4 equal balls.

7. Roll out one portion of the dough into your desired shape.


1. While your dough rises, cook the meat.

2. Grill or roast the beef until its internal temperature reaches 125 degrees Fahrenheit.

3. Allow the beef to rest for 10 minutes before cutting into ¼ inch slices.

Chimichurri Steak and Sharp Provolone Flatbread

1. Preheat the oven to 450 degrees Fahrenheit.

2. Distribute the rest of the sauce over your flatbread (about 3 oz.)

3. Top with steak and provolone cheese.

4. Bake for about 4 minutes or until cheese is melted and edges of the dough are golden brown.

5. Garnish with finely chopped yellow bell pepper or parsley, if desired.

Cost Breakdown of Chimichurri Steak Flatbread

Per Serving

  • Dough $0.10
  • Chimichurri $0.32
  • 5 oz. Beef Shoulder Tender $1.52
  • Sharp Provolone $0.57


MENU PRICE: $10.00


What is chimichurri?

Chimichurri is a simple sauce consisting mainly of fresh herbs, garlic, and oil. Traditionally, parsley and oregano are the main ingredients of this sauce, but different herbs can be used, as well. You may also see renditions that incorporate lemon or lime juice, but we used red wine vinegar as our acidic component. Chimichurri is a forgiving sauce that allows for a lot of improvisation, so you can adjust your sauce to suit your unique tastes and use whatever ingredients are most readily available to you.

In addition to being a flexible sauce to make, chimichurri sauce offers a lot of flexibility in the ways it can be used. For example, we chose to use our sauce in two ways — as a marinade and a sauce for the flatbread itself. Both of our uses happened to be cooked, but chimichurri can be consumed uncooked, too. In fact, it’s commonly served raw with grilled steak as a way to bring wonderfully fresh flavors to heavier cuts of meat.

History of Chimichurri

Chimichurri is widely accepted as an Argentinian creation. Historians believe that this sauce may have been invented by cowboys who cooked meats over open fires and needed a sauce to go with it. It is believed that the original chimichurri sauce likely consisted of dried herbs, instead of fresh ones, to make them easier for cowboys to transport. You’ll likely find some traditional recipes that still recommend the use of dried herbs in chimichurri. However, if fresh herbs are available to you, they give the sauce a beautiful green color and a more dynamic flavor.

As for the origin of the word, “chimichurri,” there are a few different speculations about this. The most common theory is that the name came from a mispronunciation of an English nickname for the sauce: Jimmy Curry. It's thought that this nickname was brought over to South America by European settlers.

If you’re looking for a new addition to your lunch menu or appetizer list, chimichurri and steak flatbread is a great choice. The flatbread dough has a texture that’s a perfect combination of chewy and crispy. Chimichurri is fresh and savory, while steak and provolone are hearty toppings that will leave customers happy and satisfied.

Posted in: Recipes | By Jessica Wieser

How to Make Chocolate Peanut Butter Eggs

As the winter snow starts to melt away and the flowers start to bloom in spring, it's a great time to make some seasonal candies. Our chocolate peanut butter eggs are the perfect treat to stock your bakery, candy shop, or diner with this Easter season.

Made with smooth peanut butter and coated in rich chocolate, these peanut butter eggs perfectly blend sweet and salty for a delicious, homemade flavor that's sure to be a hit with your customers. We add paraffin wax to this recipe because it makes the chocolate coating shiny and adds a nice snap that contrasts well with the creamy peanut butter. This recipe requires no baking and is very easy to prepare, so it's simple to make these eggs in bulk.

Peanut Butter Egg Ingredients

  • 1 1/2 cups of butter
  • 1 1/2 lb. of confectioner's sugar
  • 1 lb. of semi-sweet chocolate chips
  • 1 cup of creamy peanut butter
  • 1, 7 oz. jar of marshmallow creme
  • 3/4 stick of paraffin wax
  • Egg-shaped molds


  1. Heat the butter. Once the butter is completely melted, remove it from the heat and let it slightly cool.
  2. Add your melted butter, marshmallow creme, creamy peanut butter, and 1/2 lb. of confectioner's sugar to a large mixing bowl. Mix the ingredients until they reach a lumpy and runny consistency. Stir in the remaining 1 lb. of confectioner’s sugar until the mixture becomes smooth and even.
  3. Scoop this mixture into egg molds and place them on a cookie sheet.
  4. Refrigerate the eggs for about 1-2 hours, until they are firm. While the eggs are in the fridge, start preparing your chocolate coating.
  5. Add the chocolate chips to a large mixing bowl. Shave the wax into your bowl of chocolate chips.
  6. Melt the chocolate and wax in a double boiler. Stir this mixture until it is smooth enough for dipping.
  7. Remove the peanut butter mixture from the egg molds.
  8. Dip the firmed eggs in chocolate. Place the dipped eggs back on the cookie sheet and refrigerate until the coating is hard.

This recipe makes between 12 and 24 eggs depending on the size of your molds. Peanut butter eggs are a delicious homemade treat to have in your candy shop or bakery around Easter, and you can display them near your cash register as an eye-catching impulse buy.

Posted in: Holidays | Recipes | By Richard Traylor

The Resurgence of American Whiskey

Whiskey is an ancient beverage that's been an integral part of American history and culture since it was brought here by early Irish settlers. From George Washington to Don Draper, many famous real and fictional figures have contributed to the popularity of America’s native spirit. But where did this drink come from, why did it fall out of fashion, and why are we just now seeing it come back? In this post, we’ll discuss the beginnings, decline, and resurgence of American whiskey. Cheers!

Americans Love Whiskey

History of American Whiskey

Whiskey is truly a part of American culture. It was brought to the New World by Irish settlers in the early 17th Century, and it quickly became a staple beverage. In fact, George Washington owned the largest distillery during his time, with the building measuring a whopping 75-by-30 feet. The implementation of whiskey taxes even caused a rebellion by Pennsylvania distillers in 1794.

How Did Prohibition Affect the Whiskey Industry?

Prohibition had a huge impact on the whiskey industry, forcing some distillers underground and causing others to go out of business entirely. However, whiskey was also used for medicine during this time, much like medical marijuana today. In 1933, when Prohibition ended, many Americans grew accustomed to the taste of Canadian whiskey because Canadian distillers didn’t have to go out of business during the long stretch of Prohibition in the U.S.

When Did Whiskey Fall Out of Fashion?

WWII stopped a lot of whiskey production because distilleries had to use their equipment and resources to make things like explosives and antifreeze for the war effort. After the war, corn, rye, and other grains had to be used for food. This didn’t change the fact that whiskey was a popular drink with G.I.s who had returned home.

The 1950s saw a surge in the popularity of lower proof blended whiskey, which was commonly used in mixed drinks. However, higher quality, straight whiskey was also popular at this time.

What is the Difference Between Straight and Blended Whiskey?

Straight American whiskey is made with a fresh mash of grains and aged in charred, new oak barrels. Distillers can mix whiskey from different barrels (as long as they come from the same state as the original product). The only other way distillers can alter straight whiskey is by filtering it or diluting it with water.

Blended American whiskey is a mixture of at least 20% straight whiskey and other higher proof spirits, colorings, or flavorings. Blended whiskey is usually less expensive than straight whiskey, but there are premium, sought-after blended options, as well.

The industry took a turn again in the 1970s, when young people (read: hippies) didn’t want to drink a beverage that they associated with their parents and grandparents. Other spirits like vodka grew in popularity, and whiskey went through a decline. In fact, 1973 saw vodka sales outstrip whiskey sales for the first time in U.S. history.

In the 1980s and 90s, the club scene was booming, and consumers weren’t buying bottles of liquor to enjoy at home as much as they were going out and drinking. Still, drinks like vodka were ahead of whiskey in terms of sales and popularity.

This sales decline led to an inventory increase for many distilleries, including Michters's distillery, where master distiller Dick Stoll was working at the time. "Whiskey inventory in the 80s and 90s didn’t decline for us - we had an overabundance of whiskey," Stoll tells us. Of the decrease in sales, he says, "Keep in mind that hard spirits could not advertise on TV, and there were loads of ads for wine coolers in the early 80s."

Whiskey Rises in Popularity Again

Today, whiskey consumption is increasing at a rapid rate. So, how did whiskey come back from this great decline? Erik Wolfe of Stoll & Wolfe distillery in Lititz, Pennsylvania attributes this in part to the explosion of craft beer, food, and wine. He says that a lot of the questions people learned to ask (from getting into craft beer) translate perfectly to the world of craft whiskey. “As knowledge of an art form grows, so does appreciation for it,” Wolfe explains. But, as the art of whiskey grows, what will the future hold for this spirit so ingrained in our history?

The Future of Whiskey

As it turns out, the consumers who are bringing whiskey back today don’t fall into the same demographic categories as the people who popularized it before.

Women Add Diversity to Craft Whiskey

Perhaps surprisingly, more and more women are turning to whiskey, and craft whiskey in particular. One source states that women make up a whopping 37% of whiskey drinkers. We asked Laura Johnson, a professionally trained distiller who is currently in the process of opening You & Yours Distilling Co. in San Diego, to comment on this shift.

"I would assume women have always enjoyed drinking whiskey, it's just being written about a lot more these days," she explains. "Having said that, there are without a doubt more and more women dipping their toes into aged spirits. I would imagine this stems from the female knack for identifying and creating flavors." As more and more women become whiskey drinkers, the industry is sure to grow to meet that demographic.

No Longer Your Grandfather's Drink

Whiskey is no longer necessarily a drink for older people either. Many young adults (this means over 21, of course) are turning to the spirit that, in the 60s, was viewed as an older man’s drink. Younger whiskey lovers are starting their own distilleries across the country, too. Johnson, who also writes about craft cocktails and liquor on her blog Distillerista, is the perfect example of this change in demographics.

"I think it's safe to say that 10-15 years ago, whiskey was still widely considered an "old man's" drink, and now it's the go-to choice of hipsters and millennials everywhere," she says. The fact that whiskey is being popularized by the next generation can only mean good things for the beverage moving forward.

So, where does whiskey go from here? We talked to Lew Bryson, a whiskey and beer writer and author of Tasting Whiskey, who told us, “American whiskey is doing well, as well as it has for over 50 years, and I don't see that changing soon. As long as producers stay honest and strive to make the best whiskey that they can, we're in for a long stretch of good drinking.”

If you’ve never tried whiskey before or are thinking of adding a selection of craft whiskeys to your restaurant menu, why not give it a shot? As more and more consumers learn how to appreciate whiskey, the industry is only on its way up.

Posted in: Bars & Breweries | Infographics | By Sabrina Bomberger

Top Foodservice Trends of 2017

Just like in any art form, trends in the culinary world are constantly shifting to reflect the ever-changing interests and needs of people. Keeping up with these trends is important to restaurant owners, chefs, and really anyone working in the foodservice industry.

Each year, we attend trade shows like NAFEM and NRA to stay up to date on the most recent emerging foodservice trends. These shows offer a great opportunity to exchange ideas with other people in the industry and help us stay abreast of any new information that might inform our decisions as we move forward. This year, we learned about everything from remote-controlled ovens to cooking with fire. After finding out about all the forecasted developments in restaurant equipment, service, food, and even technology, we look forward to a 2017 filled with delicious cuisines and intelligent innovations!

Posted in: Foodservice Trends | By Jessica Wieser