- One 8-10 Oz. NY Strip Steak
- 2 Tablespoons of Blackstone Steakhouse Seasoning
- 1/3 Cup of Mayonnaise
- 2 Teaspoons of Fresh Rosemary, chopped
- 2 Teaspoons of Fresh Thyme, chopped
- 1 Lemon, juiced
- 1 Pear, sliced thin
- 2 Cups of Rocket Arugula
- 4 Pre-Made Flatbreads
- 1/2 Cup of Bleu Cheese Crumbles
- 1 Cup of Shredded Mozzarella Cheese
- 1/3 Cup of Balsamic Glaze
- Olive Oil
Pre-heat your Blackstone Griddle to medium-high heat.
Add 1 tablespoon of olive oil over the steaks with 1 1/2 tablespoons of Blackstone Steakhouse Seasoning and rub to coat on all sides. Cook the steaks for 4 minutes per side or until cooked to desired doneness. Once they are finished, remove from the griddle and let rest.
In a small mixing bowl, add the mayonnaise, chopped herbs, lemon juice, and 1/2 tablespoon Blackstone Steakhouse Seasoning. Mix to evenly combine.
Set your griddle to medium-low heat and toast the flatbreads on both sides for a couple of minutes.
Slice the steak into bite-sized pieces.
Remove the flatbreads from the griddle and add some of the sauce to the tops of each. Add some of the steak and then a small handful of arugula. Add some bleu cheese crumbles and few slices of pear. Top the flatbread with some shredded mozzarella cheese and then place the flat bread back on the low heat side of your griddle. Cove to melt the cheese.
To plate, slice each flatbread into 4 pieces and drizzle the balsamic glaze over the top.
Recipe by Nathan Lippy