Flank steak marinade: combine all marinade ingredients together and pour over the steak in a shallow dish or zip-top bag.

Refrigerate and allow the steak to marinate for at least one hour or overnight. During the marinating process turn several times to make sure everything is combined and the steak is getting full coverage.

Quick flatbread: add all your flatbread ingredients to a large bowl. 

Mix everything thoroughly with a spoon until there's no dry flour in the bowl. This dough should be pretty shaggy. 

You will want to knead with your hands at this point but you should add as little extra flour as possible. I suggest oiling your fingers and possibly adding a little extra oil to the bottom of the bowl before kneading which should help a little with the sticking problems. Knead as much as you can, about 2 or 3 minutes. 

Get the dough roughly in a ball shape and let it rest in the bowl—covered—in a warm spot in your kitchen for 30 minutes or up to 1 hour. 

When you are ready to shape the dough, lightly flour a flat surface and dump out your proofed dough. At this point, you will want to divide the dough into 6 equal-sized pieces. Roll each portioned dough piece out into balls. 

Start shaping each dough ball one at a time into a rough rectangle or circle. You will need to sprinkle flour on the dough and the flat counter if the dough is sticky. Press or roll (with a rolling pin) the dough into flatter and wider shapes.

I like to stack each flatbread between parchment paper to make it easier to move to the grill. You can lightly spray the parchment paper with non-stick cooking spray to keep things from sticking. 

Peaches: slice each peach in half and remove the pit. Then slice each half into about half-inch thick slices. Toss the peach slices in olive oil.

Grilling: preheat a gas or charcoal grill (or grill pan over the stove) for about 10 minutes. You should read through the whole grilling process prior to starting to grill because there are three components that will be cooking at the same time.

Grilling flank steak: it's hard to say exactly how long in time to grill a flank steak. I typically use a quick-read thermometer and do not cook based on any number of minutes. I like my flank steak medium rare so I pull it off the grill when the internal temperature is between 125 and 130 degrees F. If you simply must have a time frame, I would start with grilling the steak for 5 minutes per side.

Allow the steak to rest for 10 to 15 minutes before slicing. Slice steak against the grain and serve.

Grilling flatbread: once the steak is on the grill, grill each flatbread for 2 minutes on the first side and flip. Continue cooking for around 2 minutes on each side. The flatbread may puff up during this process and that is a good thing. Lightly press it down with a spatula to keep it consistently cooking.

Once your flatbread is browned on the outside and puffy, remove it from the grill to a plate or pan covered with a clean towel. The towel allows the flatbreads to steam themselves a little which makes them even more pliable. Continue the flatbread grilling process for all of your shaped dough until they are all cooked. 

Grilling peaches: after the peaches have been tossed in a tiny bit of olive oil you can add each slice to the grill and cook for 2 to 3 minutes or until the peaches have visible grill marks on them and they have softened a bit. Flip and cook on the second side for an additional 2 to 3 minutes. 

Once all the peaches have been grilled on both sides, remove them to a plate or cutting board to rest. 

Flatbread assembly: if your flatbread is room temperature and it doesn't feel very flexible, you can warm it in an oven, wrapped in aluminum foil at 350 F (165 C) for 5 to 10 minutes. This will soften the flatbread and make it easier to wrap into a handheld sandwich.

Spread blue cheese dressing on the flatbread and then top with pieces of flank steak and peaches. Add pickled onions and then garnish with parsley or more blue cheese dressing or blue cheese crumbles. 

Wrap the flatbread in aluminum foil if desired to make the handheld a little easier to eat.