Skip to content
Seared steak flatbread sharer recipe

Seared steak flatbread sharer recipe

4 ratings

With luxurious creamy mushrooms, fragrant and fresh herb dressing and pan seared sirloin, this flatbread is perfect if you’re looking for new ideas on steak night. Great for sharing and tearing, it’s a brilliant way to make your meat go further. See method

  • Serves 2
  • 40 mins to prepare and 15 mins to cook
  • 917.5 calories / serving


  • 1 beef sirloin steak
  • 1 garlic and rosemary flatbread
  • 15g butter
  • 200g flat mushrooms, sliced
  • 15ml Worcester sauce
  • 2 sprigs thyme, leaves picked
  • 100ml double cream

For the dressing

  • 15g fresh mint leaves
  • 30g fresh parsley
  • 30g fresh coriander
  • ½ red chilli, deseeded
  • 1 garlic clove
  • ½ lemon, juiced and zested
  • 100ml olive oil

Each serving contains

  • Energy

  • Fat

    63g 89%
  • Saturates

    33g 164%
  • Sugars

    8g 8%
  • Salt

    2.1g 35%

of the reference intake
Carbohydrate 50g Protein 40.3g Fibre 5.2g


  1. Preheat oven to gas 6, 200°C, fan 180°C. Take the steak from the fridge and leave at room temperature for 30 mins.
  2. Place the mint leaves, parsley, coriander, red chilli, garlic, lemon juice and zest and olive oil in a food processor. Pulse the mixture until smooth and season to taste. Reserve mixture.
  3. Set a pan or skillet to medium high heat. Oil both sides of the steak and season with salt and pepper. Place the steak in the pan and cook for 3-4 minutes until medium rare. Remove the steak from the pan and rest somewhere warm.
  4. Place the flatbread in the oven. In the same pan that the steak was cooked in, add the butter and the mushrooms. Cook until the mushrooms have slightly browned on the edges, before adding the Worcester sauce, thyme and double cream. Cook for a further minute before removing from the heat.
  5. To assemble, place the flatbread on a large plate or board and pour over the mushroom sauce. Slice the sirloin across the width into thick pieces and place on top of the mushrooms. Finally dress the steak and the flatbread with a few tablespoons of the herb dressing.

Tip: Leftover herb dressing also makes a great marinade for meat, fish or vegetables. Coat any of the former well in the dressing and refrigerate for at least 2 hours or overnight before cooking.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

Before you comment please read our community guidelines.