This flatbread, along with chimichurri and grilled seasonal vegetables are a great side dish when making the Slow Smoked & Grilled Bone-In Ribeye. Serve them with your favorite Priest Ranch wine for the perfect wine country dinner. “I enjoy making these flatbreads because it reminds me of making tortillas with my mom and grandma when I was a young boy. You can cook them right in the fire or on the grill. I like to slightly burn mine because it reminds me of home and my grandma Lily’s house in St. Helena California.” – Chef Erik Hangman

Flatbread is a versatile and delicious food that pairs beautifully with a wide range of wines, making it an ideal accompaniment for any meal or gathering. Its crispy texture and subtle flavor allow it to highlight other ingredients without overpowering them, making it the perfect base for a variety of toppings. Prepare this flatbread, along with the Finley Chopped Chimichurri and grilled seasonal vegetables, as a great side dish when making the Slow-Smoked and Grilled Bone-In Ribeye. You can also serve it with your favorite cheeses—such as creamy goat cheese or sharp cheddar—for added richness and depth. The flatbread’s light, airy crust provides a wonderful contrast to the ribeye’s richness, while the chimichurri adds a burst of herbaceous brightness. Adding grilled vegetables and cheese not only enhances the dish with fresh, vibrant flavors but also creates a satisfying balance of textures. Paired with a glass of Priest Ranch Red Wine, this combination will elevate your dining experience and impress any guest, whether enjoyed as a shared appetizer or a hearty side dish.