Barbecue-style tarte flambée with steak and cherry tomatoes

Ingredients for 1 servings:

• 15 g yeast
• 3 sprigs rosemary
• 6 sprigs of thyme
• 250 g flour
• 1 pinch of salt
• Sugar
• 125 ml water
• 6 stalk(s) parsley
• 1 bunch of chives
• 150 g sour cream
• 2 tbsp mustard, medium hot
• 1 pinch of pepper, freshly ground
• 1 pinch of chili powder
• 1 drop Worcestershire sauce
• 1 tbsp garam masala
• 2 tbsp honey
• 2 tbsp walnut oil
• 2 steak(s) (e.g. sirloin steak)
• 12 cherry tomatoes, red and yellow
• 100 g leaf salad (e.g. lettuce, arugula, Batavia,…)

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Preparation on the grill

Crumble the yeast into 125 ml of lukewarm water and stir until smooth. Add the finely chopped rosemary and thyme, the flour, salt, and sugar to the water and knead into a smooth dough. Let it rise for 30 minutes. Finely chop the parsley and chives and mix with the sour cream and mustard. Season to taste with salt, pepper, chili, and Worcestershire sauce. Halve the cherry tomatoes and cut the lettuce into bite-sized pieces. Divide the dough into 4 portions, roll out, and pierce several times with a fork. Brush the steaks with the marinade and grill on both sides. Wrap in aluminum foil and let rest for about 6 minutes. Grill the flatbreads for about 2-4 minutes per side. Spread the flatbreads with the tarte flambée spread and top with tomatoes and lettuce. Cut the steaks into thin slices and arrange them on the tarte flambée in the same way. Tip: If you like, you can season again with salt and pepper.