Chimichurri Beef Flatbreads with Charred Peppers
These Chimichurri Beef Flatbreads with Charred Peppers are a quick and flavour-packed Mediterranean-inspired dish made with tender British beef stir fry strips, fresh herbs, and vibrant roasted peppers. Ready in under 30 minutes, this easy beef flatbread recipe is perfect for weeknight dinners, casual entertaining, or summer gatherings. The fresh chimichurri sauce adds brightness and depth, while warm flatbreads and creamy yoghurt create a satisfying balance of textures and flavours.
Ingredients
Beef
- 600 g Birchstead British Beef Stir Fry Strips
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- Salt and black pepper
Chimichurri
- 1 small bunch fresh parsley
- 1 small bunch fresh coriander
- 2 cloves garlic
- 2 tbsp red wine vinegar
- 100 ml Olive oil
- Pinch chilli flakes
- Salt to taste
To Assemble
- 4 large flatbreads
- 2 red peppers, sliced
- 1 yellow pepper, sliced
- 150 g natural yoghurt
- Fresh lemon wedges
Instructions
Make the Chimichurri
- Finely chop parsley, coriander, and garlic.
- Mix with red wine vinegar, olive oil, chilli flakes, and salt. Set aside.
Cook the Peppers
- Heat a pan over medium-high heat.
- Add sliced peppers and cook until slightly charred and softened (5–6 minutes). Remove and set aside.
Sear the Beef
- Season beef strips with smoked paprika, cumin, salt, and pepper.
- Heat olive oil in a hot pan and cook beef in batches for 2–3 minutes until browned and juicy.
Assemble
- Warm flatbreads.
- Spread a spoonful of yoghurt over each, top with beef, charred peppers, and drizzle generously with chimichurri.
- Serve with lemon wedges.
Notes
For the most tender result, cook the beef stir fry strips quickly over high heat and avoid overcrowding the pan. Overcooking can cause the beef to become tough. Let the meat rest briefly before assembling the flatbreads to retain its juices.
The chimichurri sauce can be made up to 24 hours in advance and stored in the fridge. Allow it to return to room temperature before serving to enhance flavour.
Vegan Variation
To make this recipe vegan:
Replace the beef with marinated portobello mushrooms, grilled aubergine strips, or plant-based steak-style strips.
Use dairy-free yoghurt or a tahini-based sauce instead of natural yoghurt. Ensure flatbreads are dairy-free.
The chimichurri sauce is naturally vegan, so no changes are required.
Gluten-Free Variation
To make this recipe gluten-free:
Use certified gluten-free flatbreads or wraps. Check that all seasonings and condiments are gluten-free. Ensure no cross-contamination during preparation.
Alternatively, serve the beef and chimichurri over rice, quinoa, or a fresh salad instead of flatbread.
For extra flavour, add a squeeze of fresh lemon just before serving, or crumble over feta (omit for vegan version). If you prefer extra heat, increase the chilli flakes in the chimichurri
Nutrition
Serving: 450g | Calories: 780kcal | Carbohydrates: 55g | Protein: 48g | Fat: 42g | Saturated Fat: 14g | Sodium: 880mg | Sugar: 2.2g
