Yes, We Cook!

Bob @ I Cook Stuff got me motivated this past week with his home made flat bread recipe. I just couldn’t pass that up, I had to give it a go. I took his recipe for the bread and added my own touches, so here we go.

Please note, I was doing several things at once here – feel free to do in any order you desire.

This is what we started with:

Apparently the steak was a Great Buy!

Bell Peppers

With the recent discussion of organic foods, I decided to stop at Whole Foods for this meal. I was VERY impressed with the quality of the vegetables. The peppers I picked were rich in color and crisp. While not a long time eater of peppers, I can say these were the best peppers I’ve ever had.

Take your peppers, de-seed them and slice them up. (I have to include a picture, they were so impressive to me)

Whole Foods, I'm really impressed with your veggies.

Steam them in roughly an inch of water for about 5 to 7 minutes, remove from heat and drain.

Steak

I used a thin cut steak for this meal. The prep was really easy… stupidly easy. Simply cut into strips, use about two teaspoons of oil in a medium heated pan and cook until the meat is about 3/4^th done – once the meat look brown but still retains blood.

Remove from heat, drain, and put into a bowl.

Now, I say “3/4th done” because a thin cut steak – like a skirt steak – is rather hard to cook. More often than not, people tend to over cook such thin cuts. I remove the steak when it is still “bleeding” but brown as the internal heat will finish the cooking process without overcooking the meat into little strips of leather

No, I did not season the meat as the Garlic Sauce acts as the seasoning for the dish.

Garlic Sauce

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 tsp lemon juice
• ½ tsp garlic powder
• pinch of black pepper

Mix all of the ingredients together and chill.

Garlic and Pepper Flat bread

• 3 cups all purpose flour
• 1 ½ cup ice water
• 3 tablespoons olive oil
• 1 teaspoon salt
• 2 teaspoons baking powder
• pinch of baking soda
• 1/4 teaspoon garlic powder
• 1/8 tsp fresh black pepper

(Bob’s Recipe can be found here)

Mix all the ingredients together until you have a nice ball of dough. Flatten out the ball and cut into four equal parts. Take a cutting board, add flour to the board so the dough does not stick, and shape the bread to your desired size and thickness. Get a hot skillet ready, with olive oil coating applied, and fry up the flat bread. Make sure you flip the bread with a spatula constantly to prevent burning. Depending on the thickness of your, the bread has the ability to cook quickly. Indicators that your bread is ready will include browning and slight cracking.

There are a few modifications I made to Bob’s instructions.

First, I found the 1 cup of water was not enough for the dough. I added another ½ cup in order to provide enough moisture to mix all of the ingredients together.

Second, Bob suggested the cook time on the bread to be roughly 30 second. I made the bread slightly thicker than his which lead to mine to be around 2 to 3 minutes in total. Also, I did the bread over a high flame.

Assemble! Fold up and eat like a pita.

Wrap up and enjoy!

The bread is OUTSTANDING and not hard to make at all. Bob, thank you for turning me on to this one. The Garlic Sauce is a cool taste that blends well with the bell peppers and steak.. Alternate uses for the sauce could be as a vegetable dip or simply to eat with the bread.

Enjoy.   

Related posts:

1. Herbed Steak with Portobello Mushroom Sauce and Roasted Garlic Mashed Potatoes
2. Truly Kick Ass Garlic Bread
3. “Fusion” marinated steak and lemon asparagus
4. Ginger Steak Stir Fry
5. Prosciutto Wrapped Chicken with Poblano Peppers and Sun Dried Tomatoes