Summer Steak Flatbread

Great for summertime grilling, this flatbread is cooked on a gas grill with juicy marinated steak, bell peppers, sour cream, and salsa.

• Preparation Time: 35 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 10 mins
• Calories: 998 Calories

Ingredients

• 1 red bell pepper, diced
• 2 tablespoons margarine
• 1 yellow bell pepper, diced
• ¾ onion, diced
• ground black pepper
• 1 orange bell pepper, diced
• 5 tablespoons sour cream
• 1 ¾ pounds beef tenderloin, thinly sliced
• 1 (12 ounce) bottle garlic and cilantro marinade (such as Stubb's®)
• 5 flatbreads
• 5 tablespoons mild salsa (such as Goya®)

Recipe Instructions

Step 1

Place beef with cilantro marinade in 1-gallon resealable plastic bag. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 1 hour 20 minutes.

Step 2

Preheat grill to 250 to 300 degrees F (120 to 150 degrees C).

Step 3

Combine onion, orange bell pepper, red bell pepper, yellow bell pepper, and margarine on a sheet of aluminum foil. Season with black pepper and seal vegetable packet.

Step 4

Remove beef from the resealable bag. Place on a sheet of aluminum foil. Pour the remaining cilantro marinade on top. Seal the beef packet.

Step 5

Place the vegetable and beef packets on the grill.

Step 6

Grill vegetables until softened, 30 to 35 minutes. Grill beef until it begins to firm and is hot and slightly pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

Step 7

Grill flatbreads until warm and toasted, 5 to 8 minutes.

Step 8

Arrange vegetables, beef, salsa, and sour cream on each of the flatbreads and serve.