What happens when you put grilled flank steak, fresh blackberries, and goat cheese on the same flatbread? You get something that works as both dinner and something people hover around at a party (you also get some raised eyebrows to be honest). The watercress is peppery, the pine nuts are crunchy, and a drizzle of vinaigrette ties the whole flatbread together. It looks complicated but the only real cooking is grilling the steak.
Goat cheese spread directly on the flatbread becomes a creamy base that the warm steak melts into slightly. The blackberries are fresh, not cooked, so they pop with tartness against the charred meat. Watercress wilts just enough from the heat of the steak to soften without losing its peppery edge.
Tips for Building a Steak and Blackberry Flatbread
Grill the Steak Before You Assemble
Grill the flank steak to your preferred doneness and let it rest for five minutes before slicing against the grain. Resting lets the juices redistribute so they stay in the meat rather than running out onto the flatbread. 
Slice the steak thin. Thick pieces are hard to bite through on a flatbread and pull all the toppings off with them. Thin slices fold and tear easily with each piece you pull away.
Assemble Right Before Serving
Spread goat cheese on the flatbread, then layer grilled steak, fresh watercress, blackberries, and pine nuts on top. Drizzle vinaigrette last so it coats everything evenly.
Do not assemble more than a few minutes ahead. The watercress wilts and the flatbread softens under the goat cheese if it sits too long. This is a dish that tastes best within minutes of building it.
Grilled Steak and Watercress Flatbread with Blackberries
- Total Time: 25 minutes
- Yield: Serves 4
Description
Loaded with grilled steak, fresh watercress, blackberries, and a vinaigrette, this flatbread tastes like a delicious spring salad served on a crust.
Ingredients
- 1 lb (450g) flank steak
- 2 cups fresh watercress
- 1/2 cup fresh blackberries
- 3 oz (85g) soft goat cheese, crumbled
- 2 tablespoons pine nuts, toasted
- 2 store-bought flatbreads or naan
- 2 tablespoons balsamic vinaigrette
- Salt and pepper to taste
- 1 tablespoon olive oil for the steak
Instructions
- Grill the flank steak until it reaches your desired level of doneness.
- Rinse the watercress thoroughly and pat it dry.
- Assemble the flatbread by spreading goat cheese over the crust.
- Top with grilled steak slices, fresh watercress, blackberries, and pine nuts.
- Drizzle with vinaigrette and serve.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 flatbread
- Calories: 450
- Sugar: 8
- Sodium: 600
- Fat: 20
- Carbohydrates: 40
- Fiber: 5
- Protein: 25
Frequently Asked Questions
What kind of vinaigrette works best?
A simple balsamic or red wine vinaigrette complements the blackberries and goat cheese without competing. Keep it light since the goat cheese already provides richness.
Can I use a different cut of steak?
Skirt steak or hanger steak both work well. They grill quickly and have a strong beefy flavor that stands up to the goat cheese and blackberries. Just slice thin against the grain.
Can I make this without a grill?
Yes. Sear the flank steak in a cast iron skillet over high heat for about four minutes per side. You lose the char marks but keep the flavor. The flatbread can also be warmed in the oven or on a stovetop.
any tips on marinating the steak for extra flavor or just stick to the olive oil and balsamic?
Hey Courtney, you can marinate with anything you love, this is spring cooking so I just personally do salt and pepper and a sprinkle of MSG, but that’s just me!
Threw this together for dinner with my partner after a long day. The watercress and blackberries combo was surprisingly good. Flank steak cooked to perfection!
Blackberries on flatbread, who knew? Yummy!
The steak was tender and juicy, but I found the watercress a bit too peppery for my taste. Maybe I’ll try arugula next time.