Seared Flank Steak & Spinach Flatbreads


8 ounces flank steak
3/4 teaspoon fine sea salt, divided
1/4 teaspoon black pepper
1 tablespoon preferred vegetable oil
2 packed cups organicgirl super spinach, plus more for topping
1/2 cup grated parmesan (2 ounces), plus more for serving
1/3 cup toasted walnuts
1 garlic clove, roughly chopped
1/2 cup plus
2 tablespoons olive oil, divided
1 pound prepared pizza dough


preheat oven to 450°F. lightly oil a large baking sheet.

sprinkle steak with 1/2 teaspoon salt and pepper. in a large skillet heat oil over high. cook steak, turning once, until seared on both sides and cooked to desired degree of doneness, about 4 minutes per side. set aside.

in a food processor combine spinach, parmesan, walnuts, garlic, and 1/4 teaspoon salt. pulse until finely ground, then add 1/2 cup olive oil slowly with machine running, until very smooth.

stretch out dough as thin as possible and place on baking sheet. bake until golden and crisp, about 15 minutes.

top crust with pesto, then sprinkle with more spinach. thinly slice steak and place on top of flatbread, and garnish with parmesan shavings.