Steak Piadini (Grilled Folded Flatbreads) with Grilled Corn and Paprika Compound Butter


By Corinne

We don’t get too many truly sweltering days here in Thunder Bay, but even still, in a tiny house with no air conditioning, there are days I just don’t want to turn on the stove/oven.

This entire meal can be prepared without  using any hot indoor appliances so is perfect in whole or in part for those days when you can’t bear to make inside any hotter than it os already.

This is a meal where it’s handy if you have a BBQ partner to do the flipping while you do the wrapping. Not necessary, but helpful!

Serves: 4 (2 flatbread ‘sandwiches’ and 1 grilled corn each)

Time: dough 5 min prep, 1 to 1 1/2 hour rise. Steaks- marinate 2-4 hours, Grilling time,-about 10 minutes for steaks and corn, about 1 minute each for the flatbreads. 5 min dressing prep.


  • 1 1/2 cups warm water
  • 1 pkg quick rise yeast (2 1/4 tsp)
  • 1 tsp sugar
  • 4 1/2 cups all purpose flour
  • 2 + 1 tbsp canola or extra virgin olive oil
  • 2 tsp salt

Dressing and Greens: 

There will be extra for a salad tomorrow 🙂

  • 1/4 cup balsamic vinegar
  • 1/4 cup canola or extra virgin olive oil
  • 1 large clove minced garlic
  • 1 tsp grainy and 1 tsp smooth dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp fresh ground pepper
  • about 4 cups of greens, I used some fresh baby lettuce from the garden, spinach or arugala would also work

Steaks + marinade

  • 1 1/2 cups of lager (one regular sized beer- I used Canadian)
  • 2 tbsp montreal steak spice
  • 2 tbsp Worcestershire sauce
  • 2 sirloin steaks, about 8 ounces each

Cheese if desired. Blue cheese if you’re into that or if you aren’t, brie is wonderful!

Compound butter + corn

  • 4 ears of corn
  • 1 tbsp canola oil
  • 2 tbsp salted butter
  • 1 tsp paprika – smoked, sweet or hot, whatever you desire, they all work nicely
  • 1 tbsp fresh chopped parsley
  • few grinds of black pepper

Prepare your steaks to marinate. In a ziplock baggie, add all marinade ingredients and the steaks. Refrigerate until about 1/2 hour before you want to grill them, at which point let them come up in temp before grilling.

Prepare your dough. I used a stand mixer, but this could be done by hand. Combine warm water, sugar and yeast. Give a stir and let stand for about 5 minutes. Add the 4 1/2 cups o flour, 2 tbsp canola oil, and salt. Using the dough hook, mix on low speed for about 1 minute until dough comes together, then increase the speed to medium for about 10 minutes. Form the dough into a ball and rub with the 1 tbsp reserved oil, and drop it back into the bowl and cover with plastic wrap. Allow the dough to rise in a warm place until it has about doubled in size.

In a small bowl (or a measuring cup works well!) whisk together dressing ingredients and set aside until needed.

In another small bowl prepare the compound butter. Add butter, paprika, chopped fresh parsley and fresh ground pepper. Smash together with a fork until combined. Set aside.

1/2 an hour before you are ready to grill, pull steaks out of fridge to let come up in temp. Preheat grill to medium. Shuck corn and brush with oil.

This is where having a grill partner comes in handy 🙂 If there are two of you working together, one person can grill the steaks (medium) and the corn, while the other rolls out the flat breads. If there is only one of you doing all the work roll out all the dough first, then cook the steaks and corn. Both steaks and corn will take about 8-10 minutes. Put on the corn about 5 minutes after you put on the steak so it will be finished at the same time as the flatbreads, or alternatively, do it at the same time and then keep warm in your toaster oven or if you have a fancy BBQ on those upper racks for keeping things warm 🙂

To prepare dough,  cut 8 pieces of parchment paper into 10 inch squares and lightly oil each piece. Divide dough into 8-9 pieces. Roll each piece into approximately a 10″ diameter circular shape. This dough tends to be a bit springy, and I find sometimes it’s easier to stretch it out by hand a bit and then roll it. Stack the dough rounds between pieces of parchment paper.

When steaks are finished, set aside to rest while you grill the flatbreads. Place flatbreads over direct heat. They will start to bubble a bit, flip after about 30 seconds to 1 minute depending on the heat of your grill. If you are using cheese, add the cheese immediately to the side that was just grilled while the other side grills.

Add about half the dressing to the salad greens and mix up. Thinly slice the steak and add some greens and steak to half of the flat bread and fold in half. Enjoy the compound butter generously slathered on the corn.





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