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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  1. Marinate steak with Korean BBQ Marinade and Sauce (KG3263HG) and grill to desired temperature.
  2. Brush crust with Serrano Chili Sauce (KG5028HG).
  3. Top with mozzarella and fontina cheeses, mushrooms and sliced steak.
  4. Bake at 450°F until cheese is melted.
  5. When flatbread exits oven, cut, drizzle with Sweet Garlic Teriyaki Marinade and Sauce (KG3262HG) and sprinkle with chopped cilantro.