Fresh Fig & Filet Mignon Grilled Flatbread
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
  • Flatbread:
  • 3 Cups whole wheat flour, plus ½ cup for prepping dough rolling surface
  • 1 Cup warm water
  • 1 Package active dry yeast
  • 2 Tablespoons extra virgin olive oil, plus additional for brushing flatbread
  • 1 teaspoon honey
  • 1 teaspoon granulated garlic powder
  • 1 teaspoon kosher salt, or to taste
  • 1 teaspoon cracked black peppercorn, or to taste
  • Flatbread Toppings:
  • 16 Ounces sliced filet mignon, or steak cut of choice (see recipe below)
  • 2 Cups spring lettuce and arugula mix
  • 6 fresh black mission figs, thinly sliced
  • 4-6 Ounces blue cheese
  • ⅓ Cup chopped walnuts, salted & dry roasted
  • Balsamic reduction (see recipe below)
  1. In small bowl stir together ¼ cup warm water & honey, then dissolve yeast. In food processor add 3 cups flour & salt, pulsing until well mixed. To food processor pour dissolved yeast mixture, oil, & remaining water, processing until dough mixture forms.
  2. Meanwhile, dust clean working surface with flour. Knead dough by hand for 3-5 minutes, or until soft in texture, but firm in consistency. Place dough in large bowl, cover with damp towel, & allow to rise at room temperature for 2.5 hours.
  3. When dough has risen, divide into 4 equal balls. Work the dough balls by pulling & folding dough in upon itself. Place dough back in bowl, brush exterior liberally with olive oil, cover bowl with damp towel & allow to rise for another hour.
  4. Dust prep surface with 2-3 tablespoons flour, garlic powder, & salt. One dough ball at a time, with a rolling pin, press out uniformly to ⅛-1/4" thickness.
  5. Preheat grill using 2-zone method in notes below.
  6. Brush rolled pizza dough with olive oil & lay over hot, direct-heat grill grates. Grill side1 for 3-5 minutes, or until dough bubbles slightly & edges begin to brown, leaving sear marks on bottom of flatbread crust. Lightly brush non-grilled side of flatbread with olive oil. Flip dough over to non-grilled side & move to cooler, perimeter grates. Meanwhile, brush grilled side of dough with olive oil & dress flatbread with thinly sliced filet mignon, walnuts & blue cheese. Allow flatbread to grill over cooler grates until cheese has slightly melted & dough is cooked through, approximately 2-3 minutes. Remove flatbread to cooling tray & rest for 3-5 minutes.
  7. Garnish with additional spring greens & arugula, sliced fresh figs, balsamic glaze, & additional seasoning, to taste. Serve hot, alongside a cold brewski (or two), & enjoy!
Creating a 2-zone Grilling Surface:
1-burner grill – leverage the warming shelf, lined with tin foil, to remove the meat from direct contact with the grill grates.
2-burner grill – heat the right side to hot and leave the left side off.
3-burner grill – heat the far right side to hot, the middle to low-medium and the left side off.
4-burner grill – heat the two right zones to high and leave the two left zones off.
Recipe by "A Bachelor and His Grill" at