Rib Eye Steak on Crispy Potato Flatbread
Last updated Apr 23, 2025
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Rib Eye Steak on Crispy Potato Flatbread
Serves: 2
Total: 1.5H
Prep: 1H
Cook: 30M
4.5
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Recipe Preparation
- 1 lbs rib eye steak
- 1⅓ cups high-gluten flour
- ⅛ tsp active dry yeast
- ½ cup water
- 1 tsp salt
- 1 tbsp olive oil
- 5 small potatoes
- 1 onion
- 1 tbsp yellow mustard
- 3 tbsp mayonnaise
- 1 tbsp honey
- Salt to taste
- Chopped scallions to taste
Step Description
1
Make the Dough: Dissolve salt and yeast in water. Pour the mixture into the flour, mix, and then add olive oil. Knead by hand until the dough is smooth and doesn’t stick. Cover with plastic wrap and let rest for 15 minutes. After 15 minutes, stretch and fold the dough from all four sides. Repeat the folding twice. Cover and refrigerate overnight.
2
Form the Flatbread: Divide dough into two portions. Dust with flour, shape into rounds, and press from center outward to form pizza-like bases. Brush with olive oil and sprinkle with rosemary if desired. Bake in a preheated oven at 450°F (232°C) for 5–10 minutes until golden brown and crisp. Use a ThermoPro TP30 Infrared Thermometer Gun to determine that the oven has achieved the proper temperature.
3
Prepare the Sauce: Mix yellow mustard, mayonnaise, honey, salt, and chopped scallions in a bowl. Stir until smooth.
4
Cook the Rib Eye: Marinate the rib eye as preferred. Cook until the internal temperature reaches 120°F (49°C), then rest for 5 minutes before slicing.
5
Crispy Toppings: Thinly slice the potatoes and onion. Fry the onion strips in oil at 250°F (121°C), gradually raising the heat to 300–320°F (149-160°C), until golden and crispy. Drain and let cool.
6
Assemble: Spread the sauce over the baked flatbread. Top with sliced steak, crispy onions, and potato slices. Serve immediately.
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