4 to 5 cups all-purpose flour
1 envelope Fleischman's® RapidRise Yeast
1 tablespoon salt
2 cups very warm water (120° to 130°F)
1 tablespoon honey
2 tablespoons Mazola® Extra Virgin Olive Oil
1 teaspoon Spice Islands® Garlic Powder
2 tablespoons Spice Islands® Sesame Seeds
2 teaspoons Spice Islands® Crushed Rosemary
1 flank OR skirt steak, about 1-3/4 pounds
1 tablespoon Weber® Chicago Steak Seasoning
Combine 3 cups flour, undissolved yeast and salt in a large mixer bowl. Add water and honey. Beat for 2 minutes with electric mixer to combine. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 5 minutes. Cover and let rest while prepping steak and salad.
4 cups chopped romaine lettuce
3 green onions, chopped
1 large tomato, diced
Vinaigrette salad dressing
1/2 cup crumbled blue cheese
Sprinkle one side of steak with seasoning. Grill over Direct Medium heat for 14 to 18 minutes, turning once, until desired doneness. Remove steak to a cutting board, tent with foil and let rest while grilling flat bread. Combine romaine, onions and tomatoes; set aside.
Divide flat bread dough into 6 portions. Flour hands and press each portion into an 8 inch circle or use a rolling pin. (Circles do not need to be perfect!) Combine olive oil and garlic powder. Brush both sides of flat bread with olive oil. Sprinkle with sesame seeds and rosemary, gently pressing into dough. Grill over Direct Medium heat for 7 to 8 minutes, turning once. Flat breads should be golden brown but not crisp.
Slice steak into very thin strips and portion onto flat breads. Top with salad mixture, drizzle with salad dressing and sprinkle with blue cheese. Serve immediately.