Steak & Potato Truffle Flatbread with Taleggio

Ingredients

Here are the following ingredients:

Beef Topping

• ¾ cup (175 mL) olive oil
• ½ cup (125 mL) balsamic vinegar
• ¼ cup (60 mL) minced garlic
• 2 tbsp (30 mL) honey
• 4 tsp (20 mL) kosher salt
• 2 tsp (10 mL) freshly ground black pepper
• 4 lb (2 kg) Rib Steak, cut into ¾-inch (2 cm) pieces

Potatoes

• 1½ lb (750 g) baby yellow-fleshed potatoes, scrubbed, about 8 cups (2 L)
• 12 oz (375 g) caramelized onions, about 2 cups (500 mL)
• ¼ cup (60 mL) coarsely chopped fresh rosemary
• ¼ cup (60 mL) coarsely chopped fresh thyme
• 2 tsp (10 mL) kosher salt
• 1 tsp (5 mL) freshly ground black pepper

Flatbread

• 2 cups (500 mL) olive oil
• ¾ cup (175 mL) balsamic vinegar
• ¼ cup (60 mL) Dijon mustard
• ¼ cup (60 mL) roasted garlic paste
• 1 tsp (5 mL) kosher salt
• ½ tsp (2 mL) freshly ground black pepper
• 16 flatbreads, about 18 x 9 inch (45 x 22 cm)
• 7 oz (200 g) grated Parmesan cheese, about 2 cups (500 mL)
• 2 lb (1 kg) Taleggio cheese, sliced

Service

• 2 oz (60 g) microgreens, about 2 cups (500 mL)
• ⅓ cup (75 mL) truffle honey
• Flaked sea salt

Preparation

1. Beef Topping: Whisk olive oil with balsamic, garlic, honey, salt and pepper. Pour over beef to coat evenly. Cover and refrigerate for at least 4 hours or up to 8 hours.
2. Potatoes: Use a mandolin to thinly slice potatoes. Soak in cold water for 1 hour. Rinse until water runs clear. Drain and remove as much excess water as possible. Pat dry with paper towel. Toss potatoes with caramelized onions, rosemary, thyme, salt and pepper; set aside. 
3. Flatbread: Whisk oil with vinegar, Dijon, garlic paste, salt and pepper. Brush 2 tbsp (30 mL) oil mixture over each flatbread, leaving a very thin border. Sprinkle with 2 tbsp (30 mL) Parmesan cheese.
4. Scatter ¾ cup (175 mL) potato mixture over each flatbread. Tear Taleggio into pieces; arrange 2 oz (60 g) cheese on each flatbread. Cover and refrigerate.

Service

1. Bake flatbread, in convection oven at 425°F (220°C), for 8 to 10 minutes or until flatbread is crisp, potatoes are tender and cheese is melted.
2. Meanwhile, remove 4 oz (125 g) beef from marinade, shaking off excess.
3. Heat a small skillet set over high heat until almost smoking. Cook beef, tossing occasionally, for 2 to 3 minutes or until caramelized around the edges and just cooked through. Scatter beef over flatbread.
4. Cut flatbread into wedges. Garnish with 2 tbsp (30 mL) microgreens. Drizzle with 1 tsp (5 mL) truffle honey and sprinkle with sea salt.

Beef Cuts