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Surf & Turf flatbread boats with steak & shrimps

Prep-time Bake-time
90 minutes 15 minutes
2 people


  • Ingredients for the Flat Bread
  • 500g of Caputo Pizzeria Flour (for all the purposes)
  • 300g water
  • 10g dry yeast Caputo
  • 10 tsp Maldon sea salt
  • 80g Horio Extra Virgin Olive Oil
  • A little sunflower oil for baking*
  • Ingredients for the shrimps
  • 1 pack of Black Tiger peeled shrimps 16/20 800g
  • 1 tsp Maldon sea salt
  • 1 tbsp Horio Extra Virgin Olive Oil
  • Ingredients for the beef
  • 2 packs of Black Angus Flank Steak Ireland 350g
  • 1 tsp Maldon sea salt
  • 1 tbsp Horio Extra Virgin Olive Oil
  • Ingredients for coating
  • 2-3 tbsp Arla cream cheese with onion & chives 200g
  • 2 packs of Arla cheddar & mozzarella cheese grated 150g


1. Heat 1/3 of the water to warm below 35°C and add the yeast and stir. Set aside. Be careful not to make it too hot because it will deactivate the yeast and you won't get a fluffy result.

2. In a bowl, add the flour with the olive oil and mix for 1-2 minutes with your hands or use a mixer on speed 1 with the hook attachment. Then, add the water with the yeast and all the other ingredients.

3.Mix for 6-8 minutes until you have a smooth and shiny dough. Remove the bowl from the mixer, cover with a towel and let it rest for 10 minutes.

4. After the time is up, divide into 180g balls and give them a round shape. Let them rest for 1 hour. Then roll out with your hands until the dough is about 1,5 to 2cm thick.

5. Put a non-stick frying pan to heat up and drizzle with a little sunflower oil. Cook for about 1 minute on each side until the pie is cooked through.

6. For the shrimps, thaw and drain them well and fry the onion, garlic, chilli and ginger in a pan with olive oil for 2 minutes. Add the prawns to the pan and cook for 3-4 minutes. Set aside while you prepare the beef.

7. For the beef, heat a non-stick pan and add the olive oil. At the same time, season the steaks with salt and pepper and cook for 6-8 minutes.

8. Remove them from the pan and let them rest for 5 minutes. Then cut them into thin slices.

9. Finally, prepare your plate. Spread the bread with the cream cheese, top with the strips of stake scattered on top, add the prawns with their juices that have gone down and sprinkle the cheese on top and season with salt and pepper.

10. Bake for 10 minutes at 200°C until the cheese is melted and golden brown.

Serve & enjoy!

Kali Orexi!

*This product is not available at foodhaus stores