Steak Flatbreads with Harissa Feta
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These grilled steak flatbreads with harissa feta are an easy way to turn a few simple ingredients into a flavor-packed meal. Juicy grilled beef, creamy harissa feta, fresh arugula, and crunchy radishes come together on warm flatbreads for a quick lunch or easy dinner.
When Iām working from home, I usually make a quick wrap, salad, or bowl, but sometimes, especially during the summer, I quickly fire up our gas BBQ and make loaded flatbreads like these. They look elaborate but come together in about 20 minutes and can easily customized to suit your taste or make use of what’s lurking in the back of the fridge
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Steak Flatbreads with Harissa Feta
Warm flatbreads topped with juicy grilled steak, creamy harissa feta, peppery arugula, and crunchy radishes. A simple BBQ meal with plenty of flavor.
Ingredients
- 1 lb sirloin steaks
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/3 cup feta
- 3 tbsp harissa paste divided
- 2 tbsp milk full-fat
- 3 flatbreads
- 1 cup arugula washed and dried
- 3 radishes thinly sliced
Instructions
- Preheat your BBQ to medium-high heat. Pat the sirloin steaks dry with paper towels and season both sides with salt and pepper.1 lb sirloin steaks, 1/2 tsp salt, 1/4 tsp ground black pepper
- Add the feta, 2 tablespoon of harissa paste, and the milk to a small bowl. Mash with a fork until creamy and spreadable. For a smoother consistency, blend in a small food processor. If needed, add a little more milk, a teaspoon at a time.1/3 cup feta, 3 tbsp harissa paste, 2 tbsp milk
- Place the steaks on the hot BBQ and cook for approximately 3ā5 minutes per side, depending on their thickness and your preferred doneness. Transfer to a plate, cover loosely with foil, and rest for 5 minutes.
- While the steak rests, grill the flatbreads for approximately 30ā60 seconds per side, until warm and lightly toasted.3 flatbreads
- Thinly slice the rested steak across the grain. Spread the harissa feta over the warm flatbreads, then divide the rocket, radishes, and steak slices between them.1 cup arugula, 3 radishes
- Drizzle the flatbreads with the remaining harissa paste, adjusting the amount to suit your preferred heat level. Serve immediately.
Notes
Keep the flatbreads soft: Warm them just until lightly toasted. Grilling for too long can make them brittle.
Cook indoors: Use a hot skillet or grill pan for the steak and a dry frying pan to warm the flatbreads.
Make ahead: Prepare the harissa feta, slice the radishes, and wash and dry the arugula the day before. Refrigerate in separate airtight containers. When ready to serve, grill the steak, warm the flatbreads, and assemble.
Nutrition
Calories: 376kcalCarbohydrates: 27gProtein: 40gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 108mgSodium: 1040mgPotassium: 702mgFiber: 3gSugar: 4gVitamin A: 348IUVitamin C: 4mgCalcium: 158mgIron: 4mg
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Ingredients and substitutions
- Flatbreads: Use homemade flatbreads like my popular cottage cheese flatbreads or Greek yogurt flatbreads or store-bought ones. Naan or pocketless pita also work well too.
- Steak: I use two beef sirloin steaks, approximately 450 g (1 lb) total, for three flatbreads. Ribeye or rump steak also work.
- Feta: Creates the salty, tangy base for the spread. Use block feta for a creamier texture. Soft goat cheese or cottage cheese can be used too, though they will change the flavor.
- Harissa paste: Use my homemade harissa recipe or a store-bought version. Heat levels vary, so start with a little and adjust to taste. Choose harissa paste rather than a dry harissa spice blend.
- Milk: A splash of milk loosens the feta into a spreadable consistency. Add it gradually so the mixture doesnāt become too runny.
- Veggies: Arugula (rocket) adds a fresh, peppery bite. Substitute baby spinach, mixed salad leaves, or shredded lettuce. Thin radish slices add crunch and a little peppery heat. Cucumber is a milder alternative.
More topping ideas
- Pickled red onions: Add tang and crunch.
- Sliced cucumber: Fresh and cooling alongside the harissa.
- Cherry tomatoes: Halve or quarter them for juicy bites.
- Avocado: Adds creaminess and balances the heat.
- Grilled peppers or zucchini: Cook them alongside the steak for extra vegetables.
- Fresh mint, cilantro or parsley: Scatter over just before serving.
- Lemon or lime juice: A squeeze brightens the steak and feta.