Summary

Ingredients

For the dough:

• 15 g yeast
• 3 sprigs rosemary
• 6 sprigs thyme
• 250 g flour
• 1 pinch (s) salt
• sugar
• 125 ml water

For covering:

• 6 sticks parsley
• 1 bunch chives
• 150 g sour cream
• 2 tablespoon mustard, medium hot
• 1 pinch (s) pepper, from the mill
• 1 pinch (s) chili powder
• 1 drop Worcester sauce

For the marinade:

• 1 tablespoon garam masala
• 2 tablespoon honey
• 2 tablespoon oil, (walnut oil)
• 2 steak (s), (e.g. beef rump steak)
• 12 cherry tomato (s), (red and yellow)
• 100 g lettuce, (e.. lettuce, rocket, batavia, )

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Instructions

1. Crumble the yeast in 125 ml of lukewarm water and stir until smooth. Add the finely chopped rosemary and thyme, flour, salt and sugar to the water and knead into a smooth dough. Then let rise for 30 minutes. Finely chop the parsley and chives and mix with the sour cream and mustard. Then season with salt, pepper, chilli and Worcester sauce to taste. Halve the cherry tomatoes and cut the salads into bite-sized pieces. Divide the dough into 4 portions, roll out and prick several times with a fork. Brush the steaks with the marinade and grill on both sides on a grill. Then wrap it in aluminum foil and let it rest for about 6 minutes.
2. Bake the flatbreads on the grill for 2-4 minutes per side. Spread the flatbread with the tarte flambée spread and top with tomatoes and salads. Cut the steaks into thin slices and spread them over the tarte flambée. If you like, you can season again with salt and pepper.