steak & shroom flatbread
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Flatbread brushed with Kogi Serrano Chili Sauce topped with mozzarella, fontina, Korean BBQ marinated grilled steak, spinach, oyster and shiitake mushrooms. Drizzled with Kogi Sweet Garlic Teriyaki Sauce and cilantro.
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ingredients
- 4 fl oz Korean BBQ Marinade and Sauce (KG3263HG)
- 4 oz Sirloin steak, marinated, grilled, sliced
- 1 Flatbread dough
- 4 tbsp Serrano Chili Sauce (KG5028HG)
- 4 oz Mozzarella cheese, shredded
- 4 oz Fontina cheese, shredded
- 4 oz Spinach, sautéed
- 4 oz Shiitake mushrooms, sautéed
- 1 tbsp Sweet Garlic Teriyaki Marinade and Sauce (KG3262HG)
- `1 pinch Cilantro, chopped
directions
- Marinate steak with Korean BBQ Marinade and Sauce (KG3263HG) and grill to desired temperature.
- Brush crust with Serrano Chili Sauce (KG5028HG).
- Top with mozzarella and fontina cheeses, mushrooms and sliced steak.
- Bake at 450°F until cheese is melted.
- When flatbread exits oven, cut, drizzle with Sweet Garlic Teriyaki Marinade and Sauce (KG3262HG) and sprinkle with chopped cilantro.