Petite Tender Flatbread with Chimichurri, Caramelized Onions, Shishito Peppers, and Smoked Gouda

Petite Tender Flatbread with Chimichurri, Caramelized Onions, Shishito Peppers, and Smoked Gouda

DIFFICULTY LEVEL: Intermediate

SERVINGS:

2

INGREDIENTS

Petite Tender Ingredients

  • 4oz Sterling Silver Petite Tender, diced
  • Kosher salt and fresh cracked pepper
  • 2 Tbsp. grapeseed oil

Chimichurri Sauce Ingredients

  • ½ cup parsley, minced finely
  • ¼ cup cilantro, minced finely
  • 1 Tbsp. fresh oregano, minced finely
  • ¼ cup red wine vinegar
  • 1 garlic clove, minced
  • 1 tsp. shallot, minced
  • 1 tsp. jalapeno, minced, seeds removed
  • ¾ cup extra-virgin olive oil
  • Salt and pepper to taste

Caramelized Onions Ingredients

  • 1 Tbsp. olive oil
  • 1 large yellow onion, sliced
  • 1 tsp. Kosher salt
  • ½ tsp. fresh cracked pepper

Flatbread Ingredients

  • ¼ cup roasted tomatoes, quartered
  • ¼ cup shishito peppers, roasted and sliced
  • 4 oz smoked gouda
  • 1- 12” Flatbread, lightly grilled

Petite Tender Preparation

  1. Season Petite Tender liberally and evenly with salt and pepper
  2. Heat oil in a heavy bottomed Sautee pan over high heat.
  3. Add Petite Tender and cook until browned, approximately 4-6 minutes, or until cooked to desired doneness.

Chimichurri Sauce Preparation

  1. Combine all ingredients in a small bowl and season to taste with salt and pepper.

Caramelized Onions Preparation

  1. Heat olive oil in a medium Sautee pan over medium-high heat.
  2. Add onions and season with salt and pepper.
  3. Stir to combine and reduce heat to medium-low
  4. Cook, stirring frequently until well browned and caramelized. Remove and reserve

Assembly

  1. Preheat oven to 400°
  2. On pre-grilled flatbread, top with caramelized onions, petite tender, roasted tomatoes, shishito peppers, and smoked gouda.
  3. Place on a sheet tray and cook until cheese is melted and ingredients are warmed through.
  4. Remove and top with chimichurri sauce.