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Grilled Bavette Flatbread with Peaches & Burrata

Chad Montano

Servings

4

Prep Time

20 minutes

Cook Time

35 minutes

Calories

574

Cuisine

Italian

This vibrant summer dish features grilled bavette steak paired with charred peaches and creamy burrata, all atop a freshly baked flatbread. Drizzled with hot honey and garnished with cilantro and pickled onions, it's a delightful blend of flavors perfect for outdoor gatherings.
Grilled Bavette Flatbread with Peaches & Burrata

Ingredients

  • 1 SRF American Wagyu Bavette

  • 2 peaches, cut into wedges

  • 2 burrata balls

  • 4 to 6 ounces Mozzarella cheese, shredded or cubed

  • ½ pickled onions

  • Cilantro

  • Hot honey

  • Olive oil

  • SRF x Jacobsen Garlic & Black Pepper Infused Salt

Directions

  1. Preheat the grill to high heat for about 15 to 20 minutes. Allow the steak to sit out at room temperature for 1 hour. Season it with your favorite beef rub. Let it sit for 5 minutes.

  2. When the grill is hot, add the steak and flip it every 2 minutes. You want a nice crust but not too charred. Move between direct and indirect heat if needed to control the heat. Remove the steak once it hits 135 degrees internally. Let it rest for 15 to 20 minutes.

  3. Drizzle a little olive oil over the peaches and season with salt. Add them to the hot grill and cook for a few minutes per side. You don’t want to overcook them and get soggy. You just want a little color and char. Remove them when ready and place them to the side.

  4. Add a little flour to a surface. Press out and stretch the flatbread gently. Top with some mozzarella cheese and a drizzle of olive oil. If using a pizza oven, set it to 450-500°F. If using an oven, set to 500°F and use a pizza stone or steel. Place your flatbread in the oven. Cook it for a few minutes until golden brown and bubbly.

  5. Cut the steak into nice size slices, not too thick. Add all the toppings to the flatbread; steak, peaches, burrata, pickled onions, cilantro, hot honey, and a pinch of finishing salt. Enjoy!