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Sunshine Seasons: Steak Flatbread


Steak Flatbread

Sunshine Seasons, The Land, EPCOT

Yield: 8 portions

Flatbread Topping:
12 ounces of kosher salt
1 1/4 ounce granulated garlic
to taste pepper
1 ounce of sugar
1 1/2 ounce curry powder
1 ounce cumin

Steak Marinade:
4 pounds flank steak
9 1/2 ounces your favorite shrimp and chicken marinade
1/8 teaspoon black pepper
1/8 teaspoon ground ginger
1/8 teaspoon garlic powder
1/2 ounce olive oil
1/8 teaspoon cayenne pepper
19 ounces soy sauce
4 cups water
2 1/2 ounces sugar




Wild Green Tabbouleh Salad:
8 ounces of spring salad mix
4 ounces of cous cous (small grain and prepared according to directions)
Tabbouleh Dressing

Tabbouleh Dressing:
1 ounce fresh mint
3/4 cup lemon juice
1/2 cup diced plum tomatoes
3/4 ounce Kosher salt
to taste black pepper
3 cups olive oil

Flatbread Topping:  Mix all ingredients together. Store in airtight container.

Steak Marinade:  Mix all dry ingredients together. Combine with non dry ingredients. Marinate steak in mixture for 24 hours. Grill or bake the steak to your likeness.

Wild Green Tabbouleh Salad:  Prepare couscous as directed. Cool. Mix all ingredients together.

Tabbouleh Dressing:  Mix all ingredients together.

Assembly:  On flatbread, spray with Pam, sprinkle the seasoning on. Place steak on top. Add the salad mixture. Sprinkle with the Tabbouleh dressing.

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