Cool May mornings yield crisp spring greens, waning into summer afternoons where we crave cool and fresh meals. In the early hours I wander through the garden, my newborn daughter Wren tucked in close, checking for what may be ready to harvest.

The garden is bursting with spring greens, onions and radishes. I grew my favorites this year - French breakfast radishes, arugula, and spinach, as well as a new garden favorite, sorrel. I have started growing this last year and it has become a garden favorite. The leaves are stunning with their rich red veining, contrasting beautifully in salads and spring dishes. Sorrel has a slightly astringent, lemony flavor and tender texture that pairs beautifully in a salad or as a garnish to brighten the flavor of a meal.

My chive patch sits at the end of a stone path in my flower beds, standing tall and green against the irises and dogwood tree. Chive’s allium flavor is so vibrant and green, I love finding new uses for it.

In creating this recipe, I came across a steak trencher recipe in Paul Hollywood’s bread book. A simple flatbread topped with a mound of greens, vegetables and succulent steak all drizzled in a creamy dressing. This recipe seemed like a perfect way to celebrate these first harvests. I made a few swaps and went with a premade crust for ease, and topped it with my own chive dressing.

The chive dressing is creamy and punchy, a perfect way to marry the meat with the fresh spring vegetables. I highly recommend using Kewpie mayonnaise to create your dressing - it’s rich flavor and smooth consistency make the best mayonnaise based dressings. Enjoy this flatbread as a summer lunch or dinner for two.

Steak Flatbread with Creamy Chive Dressing

Ingredients

1 Trader Joe’s Slab Pizza Crust

12-16oz. steak of choice (sirloin or New York strip is best) at room temperature

garlic powder

Maldon Salt

pepper

3-4 oz. arugula (2-3 large handfuls)

1 handful sorrel

1 large stalk of asparagus, peeled into thin strips

5-8 small radishes, halved

3 green onions, thinly sliced on the diagonal

Creamy chive dressing

1/3c. Kewpie Mayonnaise

1/4c. chives, finely chopped

2Tbs. white wine vinegar

2Tbs. lemon

1/2tsp. Diamond Crystal Salt

10 grinds of pepper

1/3c. cilantro, finely chopped

2Tbs. olive oil

Recipe

For the dressing - place all of the dressing ingredients in a blender and blend until smooth. Taste and season with additional salt if needed, or balance with olive oil or lemon juice for desired tang. If a thicker dressing is desired, add more Kewpie and balance flavors with salt, lemon, and olive oil. Store in the refrigerator until ready to use.
Generously season your steak with garlic powder, Maldon Salt and freshly ground black pepper.
Preheat your grill to 400F, and grill until desired doneness. For a medium rare one inch thick steak, grill it for 3-4 minutes a side.
Remove the steak from the grill to a plate and cover with foil. Let it rest for 10 minutes.
While your steak is resting, Place your pizza crust on a grill pan and brush the top with olive oil and sprinkle with Maldon Salt. Grill until warm and soft, 3-4 minutes.
Top your warmed crust with arugula, sorrel, green onion, and asparagus.
Cut your steak into 1/4 inch thick strips and layer them on top of your salad mix. Seasonal with Maldon Salt and pepper.
Drizzle everything with dressing and serve immediately, with additional dressing on the side.