BBQ Beef Flatbreads with Pickled Onion & Herbed Yoghurt
Make these easy BBQ beef flatbreads with grilled skirt steak, pickled onions, and herbed yoghurt for a fresh, flavour-packed lunch. Ready in under 40 minutes, perfect for casual BBQs or weeknight meals. Great for summer grilling and flatbread lovers.
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.
Nutrition
Calories: 480kcal | Carbohydrates: 32g | Protein: 35g | Fat: 22g | Sodium: 1400mg | Fiber: 3g | Sugar: 5g