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Old World Meats
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Mediterranean Steak Flatbread


Servings: Serves 4

About this Recipe:

This flatbread is a fun way to spice up the regular dinner menu at home. It is a from scratch recipe that is surprisingly simple. Try this today and make a gourmet meal the whole family will enjoy.

Ingredient List:

  • 1 16-ounce Certified Angus Beef ® top sirloin steak, or top sirloin cap
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon fresh cracked pepper, plus more to taste
  • 1 pint cherry or grape tomatoes
  • 1/3 cup extra virgin olive oil, divided
  • 4 pre-baked naan bread or similar flatbread
  • 1/2 cup olive tapenade
  • 1/2 cup grated or hand-shaved Parmesano Reggiano cheese
  • 2 heads frisée lettuce, outer dark green leaves removed, ripped in bite size pieces


  1. Preheat grill to medium high and place a cast iron pan or grill vegetable basket on the grill. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Toss tomatoes with 2 tablespoons olive oil, season with salt and pepper to taste.
  2. Place tomatoes in hot pan, stirring occasionally, until soft and beginning to blister, about 2 minutes; remove and set aside.
  3. Grill steak in cast iron or directly on grate to desired doneness (125°-130°F for medium rare). Remove from grill and let rest.
  4. Reduce grill temperature to medium. Brush naan on both sides with remaining olive oil and crisp on grill, 1 minute per side.
  5. Slice steak thinly against the grain.
  6. Spread naan with olive tapenade and top with blistered tomatoes, steak, frisée and parmesan. If desired, drizzle lightly with additional olive oil and season with salt and pepper. Slice and serve.


February 15, 2018

Heart shaped steak, 1lb King Crab legs, and Swiss cheese fondue. Whenever you’re in the mood for a dinner like this, come see us. We will teach you about the meat, how to cook it, and tips/tricks, for example, how to cut the crab legs for easy eating!

Consider us your neighborly encyclopedia of meat.

Happy Valentine’s Day from your friends at Old World Meats. 🌹

February 14, 2018

In case you missed our Reverse Searing video it last night:

• Season your steak with salt and pepper, garlic if you’d like.

• Bake at 225° until you reach your desired temperature and pull it out of the oven. Be sure to use a temperature probe in the deepest part of the steak! This steak was done rare at 125°, medium rare is 135°, medium is 140°, medium well is about 150°, well is about 160°. ALWAYS err on the lower temperature. You can always cook a steak further, you can’t “uncook” an overdone steak.

• Let rest for 10 minutes covered in tin foil.

• Sear with truffle butter on highest setting your stove offers. 2 minutes per side.

• Serve while sizzling! Enjoy!

February 12, 2018

Have you ever wondered why steakhouse cuts of meat always seem to have a consistent juicy hot pink color throughout and a dark crusted sear on the outside? The truth is, it is easier than you’d think! And FOOLPROOF! Tune in, you’ll be amazed!

Tomorrow Nicole will go live on Facebook to teach you how to reach steakhouse perfection in 45 minutes.