' Willamette Valley Vineyards - Grilled Flatbread with Smoked Sirloin and Onion Jam

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Grilled Flatbread with Smoked Sirloin and Onion Jam

Grilled Flatbread with Smoked Sirloin and Onion Jam
Recipe by Chef DJ MacIntyre
At a Glance
Cook Time: 45 minutes

1¼ cups warm water
1 tsp. active dry yeast
4 cups flour
2 Tbsp. flaked sea salt
3 Tbsp. extra virgin olive oil
4 oz. sirloin, smoked & sliced
¼ cup onion jam
2 oz. Rogue Creamery Smokey Blue Cheese
2 oz. arugula, rinsed
2 Tbsp. red wine reduction


In a small bowl, combine the water and yeast and let sit for 10 minutes. In a stand up mixer, combine 3 cups flour and salt using the hook attachment. Slowly add in yeast mixture and 2 tablespoons of olive oil, adding extra flour as needed. Dough should be smooth, stick to itself and be very elastic when ready. In a large oiled bowl place the dough and cover with plastic film. Leave dough in a warm spot for approximately 1 hour or until dough doubles in size. Meanwhile, smoke sirloin to desired temperature. Once ready to build the flatbread, divide dough into 6 pieces on a floured surface. Proceed to roll out dough until very thin, around 1/8”-¼”. Grill each piece of rolled dough for 1-2 minutes until cooked through and light char marks appear. Top the grilled flat bread with the smoked sirloin, onion jam, Rogue Creamery Smokey Blue Cheese and arugula. Finish with a red wine reduction drizzle. Serves 6.

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