Directions: |
Directions:Chimichurri - Puree all ingredients in processor. Transfer to bowl. (can be made 2 hours ahead. Cover and let stand at room temperature.)
Balsamic Glaze - Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let it cool and pour into a jar or bowl.
Caramelized Onion - slice 1/2 onion into long strips and put in a heavy skillet. Add 2 tbsp olive oil, salt and pepper to taste, and cook on low heat for 45 minutes - 1 hour until onions are soft and turn a golden brown color.
Roasted Tomatoes - Heat oven to 350 degrees. Slice cherry tomatoes in half. Place on a small cookie sheet and sprinkle 1 tbsp olive oil , salt and pepper to taste over the top. Roast for 15-20 minutes until soft.
Steak - pound out steak on a cutting board to half its original thickness. Put in a resealable bag or bowl and pour marinade over the top. Let marinade for 12-24 hours. remove steak from container, pat completely dry, and cook over medium-high heat on a cast iron skillet until medium, about 4 minutes a side. Remove and let rest for 5 minutes. Slice steak against the grain and on the bias.
Spread caramelized onions onto one piece of Indian flat bread. Evenly place tomatoes and steak on top of onions. Cut goat cheese into small medallions and place over the top. Place flat bread on a hot grill and cook until bottom is slightly charred and cheese is soft. Top with Balsamic Reduction Glaze or Chimichurri Sauce |
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