Grilled Beef and Spicy Tomato Jam Flatbread
Smoky grilled steak meets a sweet and spicy tomato jam on warm, charred flatbread, finished with creamy feta and fresh greens. This bold, restaurant-style dish comes together in under an hour and is perfect for weeknight dinners or casual entertaining.
Equipment
- Grill or grill pan
- Medium saucepan
- Mixing bowl
- Tongs
- Basting brush
- Cutting board
Ingredients
For the Spicy Tomato Jam
- 2 tablespoons olive oil
- 1 small red onion diced
- 1 jalapeno minced, seeds removed for less heat
- 2 cloves garlic minced
- 14 oz can crushed tomatoes
- 3 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
For the Grilled Beef
- 1 pound flank steak skirt or sirloin also work
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
For Assembly
- 4 pieces naan or flatbread
- 2 tablespoons olive oil for brushing flatbread
- 1/2 cup feta cheese crumbled
- 1 cup baby arugula
- 1/4 cup fresh basil torn or chiffonade
- 1 tablespoon balsamic glaze optional, for drizzling
Instructions
- In a small bowl, mix olive oil, garlic, smoked paprika, cumin, salt, and pepper. Rub the mixture all over the flank steak and let it sit at room temperature for 20 minutes, or cover and refrigerate up to 4 hours.
- Heat olive oil in a saucepan over medium heat. Add diced red onion and jalapeno, cooking for about 5 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
- Add crushed tomatoes, brown sugar, apple cider vinegar, and salt to the saucepan. Simmer uncovered over low heat for 20 to 25 minutes, stirring occasionally, until thick and jammy. Remove from heat and let cool slightly.
- Preheat a grill or grill pan to medium high heat, around 450°F. Lightly oil the grates to prevent sticking.
- Grill the marinated steak for 4 to 5 minutes per side for medium rare, adjusting time based on thickness. Transfer to a cutting board and let rest for 5 to 10 minutes.
- Slice the rested steak thinly against the grain.
- Brush both sides of the naan or flatbread with olive oil and grill for 1 to 2 minutes per side until warm and lightly charred.
- Spread a generous layer of the spicy tomato jam over each warm flatbread.
- Top with sliced grilled steak, crumbled feta, arugula, and fresh basil.
- Drizzle with balsamic glaze if using, slice into wedges, and serve immediately while warm.
Notes
For best results, let the tomato jam simmer low and slow so it thickens properly instead of staying watery. Slice the steak against the grain for maximum tenderness. Leftover jam keeps in the fridge for up to 4 days or can be frozen for up to 2 months, making it a great make ahead component for future meals.