Argentina-inspired chimichurri steak flatbreads

- 1 ball Well Seasoned Gourmet to Go Pizza Dough, thawed*
- 1 lb flank steak or sirloin steak
- 2 tbsp olive oil*
- Salt and pepper, to taste
- ½ cup Chimilove Chimichurri*
- 2 cups arugula
- ¼ cup shaved Parmesan
- 1 cup cherry tomatoes, halved
- Optional: pickled red onions for serving

* Available from Well Seasoned

1. Remove pizza dough from the refrigerator 30–60 minutes before cooking.
2. Rub steak with olive oil and season generously with salt and pepper.
3. Grill or sear steak over medium-high heat for 4–5 minutes per side, or until desired doneness. Rest for 10 minutes before slicing thinly.
4. Stretch dough into two oval flatbreads. Brush lightly with olive oil.
5. Grill dough for 2–3 minutes per side or bake at 475°F (245°C) for 8–10 minutes until golden and crisp.
6. Spread a few spoonfuls of chimichurri over each warm flatbread.
7. Top with sliced steak, arugula, cherry tomatoes, and shaved Parmesan.
8. Finish with an extra drizzle of chimichurri and pickled onions, if using.
9. Slice into strips and serve immediately.

Host tip: Prep the steak and toppings ahead of time, then assemble the flatbreads during halftime.