Chimichurri and Steak Flatbread Recipe

With global flavors trending in foodservice, chimichurri steak is a great way to add some fresh tastes to your menu. But if you want to put an original twist on this dish and make money doing it, try serving a chimichurri steak flatbread. Keep reading to learn about chimichurri’s origin, find our chimichurri steak flatbread recipe, and see how this dish can be profitable for your restaurant.

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 juice, lime juice, or red wine vinegar as an acidic component.

The Origin of Chimichurri

Chimichurri is widely thought to have originated in Argentina. Historians believe that this sauce may have been invented by cowboys, gauchos, who cooked meats over open fires in the Pampas plains. It is also believed that the original chimichurri sauce likely consisted of dried herbs, instead of fresh ones, to make them easier for cowboys to transport.

How Did Chimichurri Get Its Name?

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.

What to Serve with Chimichurri Steak Flatbread

Potato-based dishes are a traditional choice for sides to serve with chimichurri steak. Roasted potatoes with herbs, baked potatoes, or french fries with olive oil and garlic are easy-to-make sides that you can suggest to customers who order your chimichurri steak flatbread.

If you’re looking for the perfect wine to serve with this dish, try an Argentine Cabernet Sauvignon. The fruit-forward flavors of Argentine varieties make this wine a great complement to the freshness of the chimichurri’s herbs.

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 part of our flatbread topping combination.



Ingredients

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: 6 cups, enough to marinate 4 5-oz. portions of meat and sauce 4 flatbreads

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

Steak

flatbread dough

Yield: 20 oz. steak, enough for 4 flatbreads

  • 4 5-oz. portions of beef shoulder tender

Cheese

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

Directions

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.

Steak

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

Total cost: $3.50

Menu price: $10.00

Profit per order: $6.50


If you’re looking for a new addition to your lunch menu or appetizer list, consider our chimichurri steak flatbread recipe. 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
The information provided on this website does not, and is not intended to, constitute legal advice. Please refer to our Content Policy for more details.
External Link

You are about to leave the security of WebstaurantStore.com.

We are not responsible for the privacy policy or any content, links or software, or any consequences from your access to or use of the technologies, websites, information and programs made available on this new site.

Do you want to proceed?

Related Resources

  • How to Make Poutine

    You may have noticed poutine showing up on a lot of American bar and restaurant menus recently. This tasty treat is a Canadian comfort food that is finally making its way down to us. But what exactly is it? And why would you want to include it on your menu? To learn about this savory snack food and how it can boost your restaurant or bar's profits, keep reading. What Is Poutine? Poutine is a popular Canadian fast food dish that is made with french fries that are covered in cheese curds and gravy. The dish is a popular appetizer because it combines salty cheese curds with meaty gravy and crunchy french fries. Poutine is also an excellent bar snack, and it pairs perfectly with light beers and bitter IPAs. One of the key ingredients in poutine is cheese curds, which can sometimes be hard to find in the U.S. But, if you're looking to make authentic poutine, you can't substitute them. You can usually find cheese curds at cheese stores or specialty delis. What Does Poutine Mean? The meaning of the word “poutine” isn’t quite certain. Many believe it comes from the English and French word pudding. Other people believe that the term originated in Quebec as a slang term for "mess," which is how the dish was described when it was invented. History of Poutine Like the origin of the word "poutine," the history of this dish is unclear. There are several different poutine origin stories, but they all lead back to 1957 in rural Quebec. What is known is that the first poutine consisted of only french fries and cheese curds, and the gravy was added a few years later in 1964. The dish started becoming popular in the U.S. during the late 1970s, although it was called "disco fries" in America. The dish was popular in New Jersey and New York, and it was usually consumed after a long night of partying and dancing, hence the "disco" in the name. While disco fries were related to poutine, there were some distinctions, mainly that disco fries used shredded mozzarella or cheddar cheese instead of cheese curds. Why Is Poutine Popular? People all over the United States and Canada love to order this savory snack food. However, business owners also love to have it on their menus because of how cost-effective it is to make. The basic recipe only calls for three ingredients: french fries, cheese curds, and gravy. Unless you make your gravy from scratch you also don’t need any kitchen equipment beyond a standard french fry cutter and commercial deep fryer. Cost Breakdown of Poutine The ingredients used in poutine are very inexpensive, so even if you list it on your menu for a reasonable rate, you can make a nice profit. To decide exactly how profitable poutine is, we created our own and then tallied up the cost of the ingredients, which we then compared to prices we saw on menus around the country. Profit Margin When broken down, the cost of the ingredients needed to make one plate of poutine is about $1.50. When we looked at the prices on American menus, a plate of poutine can cost up to $14, but most are around $8 per serving. That gives you a huge profit margin, even if you do use extra ingredients in addition to the three traditional ones (such as aioli, meat, or mushrooms). Price on Menu - $8 Food Cost per Serving - $1.50 Profit Margin per Serving - $6.50 How to Make Poutine While there are many different ways you can make poutine and additional ingredients you can add to the dish, we decided to create a traditional poutine. A traditional poutine is made with freshly cut, deep fried french fries with cheese curds on top, followed last by a healthy ladle of gravy. Check out the video below to see how to make poutine: <iframe width="560" height="315" src="https://www.youtube.com/embed/Bmcss7ka9fw?rel=0" frameborder="0" allowfullscreen=""></iframe> Poutine Ingredients 1-2 large Idaho potatoes 1/2 tbsp. vegetable oil 1/2 clove minced garlic 1/2 tbsp. minced onion 1/2 cup beef stock 1 tbsp. ketchup 1/2 tbsp. cider vinegar 1/2 tbsp. peppercorns 1/2 tsp. Worcestershire sauce 1/2 tbsp. unsalted butter 1/2 tbsp. flour 1 cup cheddar cheese curds Kosher salt and black pepper to taste Directions to Make Poutine Thoroughly scrub the potatoes and cut into 1/2" sticks using a french fry cutter. Place the potatoes in cold water for about an hour. Drain and dry them well before frying. In a saucepan over medium heat, add oil, onion, and garlic. Cook for about 3 minutes. Add the ketchup, vinegar, peppercorns, Worcestershire sauce, and beef stock to the saucepan. Stir the ingredients and bring to a boil. In another saucepan, melt the butter. Add the flour to make a roux. Stir the roux for about 3 minutes or until it’s light brown in color. Whisk the roux into the stock mixture. Simmer for about 20 minutes, or until reduced by half. Strain the sauce through a china cap strainer. Season the liquid with salt and pepper to taste. Fry the potatoes until they turn golden. Place your fries on a dish and top with cheese curds. Then, add your gravy on top and serve. Because poutine is easy to make, the ingredients are inexpensive, and there is a large profit margin, it's an excellent addition to the menu at your restaurant or bar. Another benefit to offering poutine on your menu is that it is very customizable, so you can increase your profit margin even more by giving your customers the option of adding other ingredients, like other sauces, bacon, or extra cheese. So, if you're looking for a new recipe that's as profitable as it is easy to make, consider poutine as a cost-effective, delicious addition to your bar or restaurant menu.

  • Moroccan Tagine with Lamb and Butternut Squash

    To add a warming dish to your fall or winter menu, go beyond the standard stew by incorporating flavors from Moroccan spices. Grab your dutch oven and add this Moroccan tagine with lamb and butternut squash to your list of favorite dutch oven recipes. This recipe combines exotic spices from Moroccan cuisine and seasonal squash into a stew to keep your guests cozy. With such a medley of comforting flavors, your guests are sure to come back for seconds! Moroccan Lamb Tagine with Butternut Squash Recipe Recipe by: Chef Greg WebstaurantStore Corporate Chef Serves: 4 Total Time: Ingredients 2 Tbsp. vegetable oil 1 large onion, diced 1 Tbsp. garlic, minced 1 Tbsp. fresh thyme 1 Tbsp. ras-el-hanout spice blend 3 lbs. leg of lamb, diced 1 cup butternut squash, diced 1 cup dried apricots, diced 2 cups diced tomatoes with juice 2 cups beef stock 1/2 cup cilantro, chopped Zest from 1 lemon Salt and pepper to taste Directions Preheat your oven to 400 degrees Fahrenheit. In your dutch oven over medium heat, warm the vegetable oil and cook the onion for 5 minutes. Stir in the garlic, thyme, and ras-el-hanout. Cook for another minute, stirring occasionally. Add the lamb, squash, apricots, tomatoes, a pinch each of salt and pepper, and cook for 5 minutes. Then, add the beef stock and bring the mixture to a boil. Cover the dutch oven and transfer it to the oven. Let it cook for 45 minutes. Stir the mixture, and let it cook for another 45 minutes. After the second 45 minutes, remove your dish from the oven and season it with salt, pepper, lemon zest, and cilantro. Serve with cous-cous. Finished Product With cooler weather and the holiday season coming, it's time to add some warm, spiced flavors to your menu with this Moroccan lamb dish. Any hearty meal made in your dutch oven is a great addition to your restaurant's offerings this fall and winter. You can find more recipes like this on the WebstaurantStore Instagram. <iframe width="560" height="315" src="https://www.youtube.com/embed/BJMms-kbqPI?rel=0" frameborder="0" allowfullscreen=""></iframe>

  • Spicy Cilantro-Lime Chicken Kebabs Recipe

    Kebabs are beloved around the world for their smoky meats, savory roasted vegetables, and portable design. Lime and spice marinated chicken kebabs are a smart addition to any menu, and their flavors will transport your guests to northern Africa and the Mediterranean. Whether you serve kebabs on skewers, in a pita, or on top of couscous, this exotic dish is inexpensive to make and is sure to raise your restaurant's profits. How to Make Lime and Spice Marinated Chicken Kebabs While there are a wide range of kebabs out there, we chose to make lime and spice marinated chicken shish kebabs. This recipe features traditional African and Mediterranean ingredients like yogurt, paprika, and coriander, but also incorporates herbs like cilantro and parsley that aren't often found in that part of the world. Additionally, we spiced these skewers up by replacing bell peppers with Mexican poblano chili peppers. Wondering how to cook chicken kebabs at your restaurant? Check out the video and recipe below to learn more! <iframe width="560" height="315" src="https://www.youtube.com/embed/SoahR38H8HE?rel=0" frameborder="0" allowfullscreen=""></iframe> Ingredients Yield: 4 kebabs 1/4 cup plain nonfat yogurt Juice from 1 lime (save zest for garnish) 1 tbsp. extra virgin olive oil 3 tbsp. chopped cilantro (save 1 tbsp. for garnish) 2 tbsp. chopped parsley 1 tbsp. minced garlic 1/2 tbsp. minced ginger 2 tsp. smoked paprika 1 tsp. ground cumin 1 tsp. ground coriander 1 tsp. kosher salt 1 tsp. black pepper 12 cherry tomatoes 1 lb. boneless skinless chicken breast cut into 1" cubes 1 yellow squash cut into 1 1/2" pieces 2 poblano peppers cut into 1 1/2" pieces Step by Step Instructions: How to Make Lime and Spice Marinated Chicken Kebabs 1.Cut the raw chicken into 1" cubes. 2.Place the chicken into a mixing bowl and add 1 tbsp. of extra virgin olive oil. 3.Add 1/4 cup of plain nonfat yogurt. 4.Squeeze the juice of one lime into the mixture. 5.Add fresh herbs. 6.Add dried spices. 7.Stir all of the ingredients in the bowl together until they're fully combined. 8.Build your skewers by alternately spearing the chicken, cherry tomatoes, squash, and peppers. 9.Place the skewers onto the grill and cook them until the chicken reaches an internal temperature of 165 degrees Fahrenheit. 10.Serve the skewers over couscous and garnish with chopped cilantro and lime zest. Cost Breakdown of Lime and Spice Marinated Chicken Kebabs TOTAL COST: $7.74 Yogurt: $0.32 Herbs and Spices: $0.58 Chicken: $1.69 Vegetables: $4.21 Couscous: $0.82 Skewers: $0.12 MENU PRICE: $17 PROFIT PER ORDER: $9.26 What Are Kebabs? Kebabs (or kabobs) are a Middle Eastern dish that's made by grilling different meats (usually chicken or lamb) on skewers over an open flame. The word "kebab" is derived from the Persian words for "grilling," "frying," and "burning," and this delicious meal is served in cuisines around the world. This dish is commonly prepared on a grill, but you can also bake kebabs in the oven. There are two main types of kebabs: shish kebabs and doner kebabs. The differences between the two are detailed below. Shish kebabs are what we traditionally think of when we hear the word "kebab," as "shish" is the Turkish word for "skewer." These can be made with a variety of meats and vegetables. Doner kebabs are also Turkish in origin and feature meat that's cooked on a vertical rotisserie. The outer layer is thinly sliced into shavings and usually served with sides or in a pita. History of Kebabs Kebabs have a long history that dates back to prehistoric times, when early humans discovered fire and began cooking meat on sticks. Ancient Greeks used skewers to prepare meat over open flames, and archaeologists have discovered crude skewers in Greece that date back to the 17th century BCE. Turkish and medieval European soldiers used their swords to grill their dinner over small fires on the battlefields. Shish kebabs were also perfect for nomadic tribes in northern Africa and the Mediterranean, as they helped tenderize gamey meat and also improved its flavor. Additionally, traders and merchants who traveled from Europe to Asia loved kebabs because they were filling and easy to prepare on the road. Whether you run a Middle Eastern bistro, food truck, or barbecue restaurant, chances are that shish kebabs are or have been on your menu. This dish is easy to prepare and perfectly portable, so it's sure to be a crowd favorite. If you don't want to use wooden skewers, you can also check out Bon Appetit's recommended metal skewer or shop all metal skewers here. No matter what you choose, lime and spice marinated chicken kebabs are a delicious meal to add to your establishment's repertoire.

    • Shop Now

    Archives

    Webstaurant TVProduct demonstrations, how-to's, & descriptions ArticlesIn-depth information and tips for running a successful restaurant Buying GuidesTools to help you find the perfect product for your business