Marinated Skirt Steak with Red Potato and Caramelized Onion Flatbread

I've been slacking on the recipes here, haven't I? Well, I promise to bust something out this week, although what it will be is still hidden in the mists. But in the meantime, here is some steak and bread. The steak is a skirt steak that I just marinated in some POM/tangerine, garlic, crystallized ginger, honey and soy sauce. The flatbread is the recipe I've posted before only I used red potato, with the skins chopped up in there to add some earthy flavor, and some caramelized onion. I put some lettuce and red pepper on it, it didn't need a sauce since the steak had plenty of flavor and moisture. Skirt steak is like flank steak, only fattier.It was really, really good. I still have some of the dough for the bread in the fridge, I wonder how long it stays good for. Also, when I made the flatbread I brushed the butter onto the skillet instead of the bread. It browned the butter a bit, made the bread a little darker and gave it a bit of a crisp. It's good times, I'm definitely doing it that way from now on. So who else out there makes their own flatbread? How do you do it?