Ooni Summer Steak Feast 🔥🥩 For the steak: 2 thick-cut ribeye or sirloin steaks 2 tsp olive oil Salt & coarse black pepper 2 garlic cloves, smashed 1 sprig rosemary 1 tbsp butter For the smashed potatoes: 750g baby potatoes 2 tbsp olive oil 2 garlic cloves, smashed 1 tsp chopped rosemary Flaky sea salt For the charred veg: 2 courgettes 2 red peppers 1 red onion 2 corn on cob 2 tbsp olive oil Zest of ½ lemon Salt & pepper For the flatbreads: 300g strong white bread flour 150ml warm water 1 tbsp olive oil ½ tsp salt 1 tsp fast-action yeast For the chimichurri: 1 bunch parsley, finely chopped 1 garlic clove, grated 1 tsp oregano ½ tsp chilli flakes 2 tbsp red wine vinegar 5 tbsp olive oil Pinch of salt For the herby yogurt dip: 200g Greek yogurt 1 garlic clove, grated 1 tbsp lemon juice Small handful mint or parsley, chopped Salt & pepper 1.⁠ ⁠Preheat & prep Fire up your Ooni to max heat. Boil baby potatoes for 10 mins. Make chimichurri and yogurt dip. Mix flatbread dough and leave to rest. 2.⁠ ⁠Roast potatoes Smash boiled potatoes. Toss with oil, garlic, rosemary, salt. Roast in roasting pan at 400–450°C for 15–20 mins, flip halfway. 3.⁠ ⁠Char the veg Cut veg into chunks, toss with oil, lemon zest, salt. Cook on grizzler at 450°C for 6–8 mins, flip halfway. 4.⁠ ⁠Cook steaks Preheat grizzler to 500°C. Sear steaks 2–3 mins per side. Add butter, garlic, rosemary to baste. Rest for 5–10 mins. 5.⁠ ⁠Make flatbreads Roll out dough, brush with oil. Cook directly on stone at 400–450°C for 45–60 sec per side. 6.⁠ ⁠Serve Slice steak, top with chimichurri. Serve with potatoes, veg, flatbreads, and yogurt dip. @oonihq #ooni AD #fromscratch #familydinner #pizza #steak