Steak Flatbread from Sunshine Seasons EPCOT

By MJH

Ingredients

• Flatbread Topping
• 12 ounces of kosher salt
• 1 1/4 ounce granulated garlic
• To taste pepper
• 1 ounce of sugar
• 1 1/2 ounce curry powder
• 1 ounce cumin
• Steak Marinade
• 4 pounds flank steak
• 9-1/2 ounces your favorite shrimp and chicken marinade
• 1/8 teaspoon black pepper
• 1/8 teaspoon ground ginger
• 1/8 teaspoon garlic powder
• 1/2 ounce olive oil
• 1/8 teaspoon cayenne pepper
• 19 ounces soy sauce
• 4 cups water
• 2-1/2 ounces sugar
• Wild Green Tabbouleh Salad
• 8 ounces of spring salad mix
• 4 ounces of cous cous (small grain and prepared according to directions)
• Tabbouleh dressing
• Tabbouleh Dressing
• 1 ounce fresh mint
• 3/4 cup lemon juice
• 1/2 cup diced plum tomatoes3/4 ounce Kosher salt
• To taste black pepper
• 3 cups olive oil

Details

Adapted from magicalrecipes.net

Preparation

Step 1

Flatbread Topping
Mix all ingredients together.

Store in airtight container.


Steak Marinade
Mix all dry ingredients together.

Combine with non dry ingredients

Marinate steak in mixture for 24 hours.

Grill or bake the steak to your likeness.


Wild Green Tabbouleh Salad
Prepare cous cous as directed.

Cool.

Mix all ingredients together.


Tabbouleh Dressing
Mix all ingredients together.


Assembly
On flatbread, spray with Pam, sprinkle the seasoning on.

Place steak on top.

Add the salad mixture.

Sprinkle with the Tabbouleh dressing.