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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 with Garlic & Toasted Sesame (KG3265HG)

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

1.  Marinate steak with Korean BBQ Marinade and Sauce (KG3263HG) and grill to desired temperature.

2.  Brush crust with Serrano Chili Sauce with Garlic & Toasted Sesame (KG3265HG).

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.