BBQ beef flatbreads: A simple lunch with big flavour
Flatbreads are one of my favourite ways to make beef the star of the show without leaning into anything too heavy. I started making these BBQ beef flatbreads after a long weekend experimenting with skirt steak. I wanted something quick, punchy, and satisfying, and this was it.
The beef is grilled hot and fast, the yoghurt is herby and cool, and the pickled onions give you that tang that ties everything together. This recipe comes together in under 40 minutes, start to finish. It’s laid-back enough for a solo lunch but crowd-friendly too. If you’re feeding a group, just slice everything up and let people build their own.
What makes these BBQ beef flatbreads special
It starts with the beef. I like skirt or flank steak, both have great texture and soak up marinade quickly. The cut is thin enough to grill fast but still has enough chew to carry bold flavours. A simple rub of garlic, cumin, and smoked paprika is all it needs. You want that mix of smoke, savoury, and spice without overpowering the beef itself.
Then there’s the yoghurt. I blend Greek yoghurt with chopped mint, parsley, lemon juice, and a bit of garlic. It’s fresh, creamy, and balances the richness of the steak. Quick-pickled onions add sharpness and colour. They take 15 minutes, tops, and are worth every second. If you’ve never made your own pickles, this is a good place to start. Wrap it all in a warm flatbread, I often use shop-bought to save time, but homemade Turkish-style bread work too.
What goes well with BBQ beef flatbreads
You can keep it simple with a cold lager or crisp salad, but I also like serving these with roasted aubergine dip or charred courgettes with lemon zest. For crunch, add some quick chickpea crisps or pita chips on the side.
Wine pairings for BBQ beef flatbreads
Malbec, A juicy Argentinian Malbec like this one has enough tannin and fruit to pair with grilled beef. It doesn’t overwhelm the herbs, and the smokiness lines up nicely. Syrah (Shiraz), Syrah’s peppery notes bring out the cumin and paprika in the steak rub. Go for a medium-bodied version, not too oaky. Don’t forget to read our guide about what wine to pair with BBQ beef.
Beer pairings for BBQ beef flatbreads
Vienna Lager, Malty and slightly toasty, this lager style complements the char on the steak without being too bitter. Saison, Fruity, dry, and slightly spicy, a Belgian-style saison plays well with the herbs and pickled onions. Make sure you read our guide about which beer to pair with BBQ beef.
Tips for success
Can I cook the steak indoors?
Absolutely. A grill pan or cast iron skillet over high heat works well. Make sure it’s hot before the steak goes in.
- Slice the steak against the grain for maximum tenderness.
- Don’t over-marinate; 30 minutes to 2 hours is enough for thin cuts.
- Let the pickled onions sit for at least 10 minutes before using.
- Warm flatbreads taste better and fold more easily.
- Use fresh herbs—dried won’t give the same result.
FAQ: BBQ beef flatbreads
Can I use another cut of beef?
Yes. Flank, sirloin, or even ribeye all work. Just adjust cooking times based on thickness.
Can I make this gluten-free?
Use gluten-free flatbreads or wraps, and check yoghurt and spices for hidden gluten.
Can I make it dairy-free?
Yes. Swap Greek yoghurt for a dairy-free yoghurt made from soy or coconut. Use plain, unsweetened types.
Can I make this ahead?
You can prep everything except the final assembly. Store each element separately and build the flatbreads just before serving.
Storage and reheating
Keep leftover steak in a sealed container in the fridge for up to 3 days. Reheat briefly in a pan or eat cold in a salad or sandwich. Herbed yoghurt keeps for 2 days. Pickled onions last for up to a week in the fridge. Assembled flatbreads don’t store well, build them fresh each time.
What is Skirt steak
Skirt steak is a long, flat cut from the diaphragm muscle. It’s got loads of flavour and a chewy bite when cooked and sliced properly. Because it’s thin, it cooks quickly, ideal for BBQs and fast lunches. If you can’t find it, flank steak is the next best thing.
Dietary alternatives
- Vegetarian: Swap steak for grilled mushrooms or aubergine slices.
- Vegan: Use a plant-based yoghurt and grilled tofu or seitan for the filling.
- Low-carb: Serve over salad greens instead of flatbread.
- Dairy-free: Use a plant-based yoghurt alternative for the sauce.
How to make BBQ beef flatbreads
BBQ Beef Flatbreads with Pickled Onion & Herbed Yoghurt
Ingredients
For the beef
- 400 g Steak skirt or flank
- 1 tbsp Olive oil extra virgin
- 1 tsp smoked paprika
- 1 tsp Ground Cumin
- 1 clove Garlic minced
- Salt to taste
- Black pepper freshly ground, to taste
For the pickled onions
- 1 Red onion thinly sliced
- 2 tbsp red wine vinegar
- 1 tsp Sugar
- ½ tsp Salt
For the herbed yoghurt
- 150 g Greek yoghurt always use full fat
- 1 handful Fresh parsley finely chopped
- 1 handful Fresh mint finely chopped
- ½ Lemon juiced
- 1 clove Garlic grated
To serve
- 4 Flatbreads or wraps
- Rocket or mixed greens
Instructions
- Rub the steak with olive oil, paprika, cumin, garlic, salt, and pepper. Let it marinate at room temperature for at least 20 minutes. Longer is better, but 20 will do.
- In a small bowl, toss the sliced onion with vinegar, sugar, and salt. Leave it to sit while everything else cooks. Stir once or twice to help it soften.
- Mix the Greek yoghurt with parsley, mint, lemon juice, grated garlic, and a pinch of salt. Taste and adjust as needed. Keep it chilled.
- Heat your BBQ or grill pan to high. Cook the steak for 2–3 minutes per side depending on thickness. Rest it for 5 minutes, then slice thinly across the grain.
- Place flatbreads directly on the grill or in a hot dry pan for 30 seconds per side. Keep warm wrapped in a clean towel or foil.
- Spread a spoonful of herbed yoghurt onto each warm flatbread. Top with rocket, sliced steak, pickled onions, and extra herbs if using. Serve with lemon wedges.