Summer Steak Flatbread #A1

• 12 lb skirt steaks or 12 lb hanger steak
• 14 teaspoon sea salt
• 14 teaspoon black pepper
• 1 tablespoon olive oil
• 4 flat bread
• 12 cup A.1. Original Sauce
• 14 cup jarred tomato sauce
• 2 cups fresh spinach leaves
• 14 small red onion, thinly sliced
• 1 ear of corn, kernels sliced off
• 12 cup crumbled goat cheese

1. Preheat oven to 375 degrees F.
2. Season steak with salt and pepper.
3. In a large pan, heat olive oil over medium heat.
4. Add steak to pan and let sear until browned, about 2 minutes.
5. Flip over and sear on other side for 2 minutes.
6. Remove steak from pan and let rest for 10 minutes.
7. Place flatbreads on two baking sheets.
8. Mix A.1.
9. Original Sauce with tomato sauce.
10. Spread onto flatbreads.
11. Place spinach leaves on sauced flatbreads.
12. Slice steak thinly or into bite-size pieces.
13. Add steak, red onion and corn kernels to flatbreads.
14. Top with crumbled goat cheese.
15. Bake in oven for 7 minutes.
16. Slice and serve.

skirt, salt, black pepper, olive oil, bread, original sauce, tomato sauce, fresh spinach leaves, red onion, corn, goat cheese

Taken from www.food.com/recipe/summer-steak-flatbread-a1-518004 (may not work)