Snakes with Steaks: Steak Dinner with Snake Breadsticks

Snakes with steaks is a playful dinner of seared flank steak served with crisp, snake-shaped Parmesan breadsticks made from pizza dough. The breadsticks curl into easy S-shapes, so the plate looks festive without requiring special equipment; this is a modern, family-friendly presentation rather than a traditional regional dish.

Ingredients

1 lb (454 g) refrigerated pizza dough, brought close to room temperature
1½ lb (680 g) flank steak, about 1 inch (2.5 cm) thick
2 tbsp (30 ml) olive oil, divided
1 tsp (6 g) fine salt, divided
½ tsp (1 g) freshly ground black pepper
½ tsp (1.5 g) garlic powder
½ tsp (0.5 g) dried oregano
⅓ cup (30 g) finely grated Parmesan cheese
4 pitted black olives (about 20 g), cut into small pieces for optional eyes
1 tbsp (14 g) unsalted butter
1 lemon (about 120 g), cut into wedges for serving

Instructions

Heat the oven and prepare the pan. Set a rack in the middle of the oven and heat it to 425°F (218°C). Line a large baking sheet with parchment paper. Let the dough sit at room temperature while the oven heats; slightly relaxed dough is easier to shape and less likely to spring back.
Shape the breadstick snakes. On a lightly floured counter, divide the dough into 8 equal pieces. Roll each piece into a rope about 8 inches (20 cm) long, tapering one end slightly for a head. Lay the ropes on the baking sheet in loose S-curves, leaving at least 1 inch (2.5 cm) between them. Brush the dough with 1 tablespoon (15 ml) of the olive oil, then sprinkle on the Parmesan, oregano, and garlic powder. Press a small piece of olive into the wider end of each snake for an eye, if you like. Keep the curves fairly broad; tightly coiled dough can bake unevenly in the center.
Bake the breadsticks. Bake for 12–15 minutes, until the dough is puffed and golden underneath and the tips are lightly browned. If your oven browns unevenly, rotate the pan once. Transfer the breadsticks to a rack or serving platter when done. They will crisp slightly as they cool, but are best served warm.
Season and sear the steak. While the breadsticks bake, pat the steak dry with paper towels. Season both sides with the remaining ½ teaspoon salt and the black pepper. Heat a heavy skillet over medium-high heat until hot, then add the remaining 1 tablespoon (15 ml) olive oil. Lay in the steak carefully and sear without moving it for about 4–6 minutes per side, adjusting the heat if the oil smokes heavily. The exact time depends on the steak’s thickness and the pan, so use temperature rather than color alone to judge doneness.
Check the temperature and rest. Insert an instant-read food thermometer sideways into the thickest part of the steak. The USDA FSIS safe minimum for a whole cut of beef is 145°F (63°C), followed by a 3-minute rest; cook longer if needed to reach that temperature. Transfer the steak to a cutting board and let it rest for 5 minutes. The resting time is included in the total time above. Add the butter to the warm skillet, swirl it as it melts, and spoon it over the steak or reserve it for serving.
Slice and plate. Cut the steak across the grain into thin strips; for flank steak, the grain is usually easy to see as long fibers running along the cut. Arrange the slices with the breadstick snakes and lemon wedges. Spoon any buttery pan juices over the steak, not the breadsticks, so they stay crisp. Serve while the steak is warm and the breadsticks are still slightly crunchy.

Tips

Give the dough time to relax. Cold dough often shrinks as you roll it. If a rope keeps snapping back, leave it on the counter for 5 minutes, then continue shaping rather than pulling it forcefully. A little flour on your hands helps, but too much flour can make the finished breadsticks dry.
Use a thermometer for the steak. Skillet timing varies with the steak’s thickness, starting temperature, and pan. Check the center with an instant-read thermometer and follow the 145°F (63°C) minimum plus a 3-minute rest for whole beef cuts. Insert the thermometer from the side for a thin steak so the probe reaches the center.
Keep the breadsticks away from steak juices. Set cooked steak on a clean board and keep raw-meat plates and utensils separate from the serving platter. Add the pan butter to the sliced beef at the table or on the plate; pouring it over the dough can soften the breadsticks quickly.
Make the shaping low-stress. The snakes do not need to match. A loose curve and a tapered end are enough to suggest the shape, and the olive eyes are optional. If a rope tears, pinch it back together and cover the seam with a little Parmesan.

Serving Suggestions

Serve the steak and breadstick snakes as the centerpiece of a casual dinner. A crisp green salad with a sharp vinaigrette balances the rich beef and Parmesan, while roasted green beans, broccoli, or carrots make a simple warm side. For a heartier plate, add mashed potatoes or a bowl of buttered corn; both are easy to serve alongside the playful breadsticks without making the meal difficult to eat.

Set out extra lemon wedges and let guests squeeze a little over the steak. A small bowl of steak sauce, chimichurri, or garlic-herb butter can be offered separately, especially if serving people with different preferences. Keep dips in bowls rather than pouring them over the breadsticks, which helps preserve their toasted edges. For younger diners, slice the steak into bite-size pieces and make sure the breadsticks have cooled enough to handle.

Variations

Change the cut: Sirloin steaks work well if flank steak is unavailable. Choose steaks of similar thickness so they cook at a similar pace, and check each piece with a thermometer. Skirt steak is another option, though it is thinner and can cook more quickly; watch the temperature closely and slice it across the grain.

Change the breadstick flavor: Replace the oregano with dried rosemary or Italian seasoning, or add ¼ teaspoon (about 0.5 g) of crushed red pepper for a gentle kick. If you do not have Parmesan, use finely grated Pecorino Romano for a saltier, sharper result, and reduce the added salt on the breadsticks if desired. For a dairy-free version, omit the cheese and brush the dough with olive oil mixed with garlic powder and herbs; the snakes will still brown, but will lack the savory cheese crust.

Make smaller snakes: Divide the dough into 12 pieces instead of 8 and roll shorter ropes for party portions. Smaller shapes may bake a few minutes faster, so start checking them at 9–10 minutes. You can also leave off the olive eyes for a simpler look or use small dots of roasted red pepper after baking. Do not use loose toppings that could fall off while the dough is being handled.

Use a grill for the steak: The breadsticks still need the oven, but the steak can be grilled over medium-high heat. Oil the steak lightly, grill it with the lid open, and turn it as needed until a thermometer registers at least 145°F (63°C), then rest it for 3 minutes or longer. Grills vary in heat, so rely on the thermometer rather than a fixed minute-per-side rule.

Storage and Reheating

Refrigerate leftover steak and breadsticks within 2 hours of cooking, storing them separately in covered containers. Cooked steak keeps for 3–4 days in the refrigerator at 40°F (4°C) or below. The breadsticks are best the day they are baked; refrigerated leftovers are generally usable for up to 3–4 days, though they soften. Discard food left at room temperature longer than 2 hours, or longer than 1 hour when the room is above 90°F (32°C).

For the best texture, reheat the breadsticks separately in a 350°F (175°C) oven for about 5–8 minutes, until hot and lightly crisp. Reheat steak gently in a covered skillet with a spoonful of water or broth, or in short microwave bursts, to reduce drying. Whatever reheating method you use, leftovers should reach 165°F (74°C), checked with a food thermometer. Avoid repeatedly warming the same portion; heat only what you plan to serve.

To freeze, wrap cooled steak tightly and freeze it for up to 2–3 months for best quality. Breadsticks can also be frozen in a sealed freezer-safe container, though their texture may be softer after thawing. Thaw either item in the refrigerator rather than on the counter, then reheat to 165°F (74°C). Freezing is most useful for the steak; freshly baked dough shapes have the best crispness.

Frequently Asked Questions

Can I prepare the snake breadsticks ahead?
You can shape the dough a few hours ahead, cover the tray loosely, and refrigerate it until ready to bake. Let the tray sit out while the oven preheats, then bake as directed; cold dough may need an extra minute or two. For the best texture, bake the breadsticks close to serving time rather than storing them fully assembled at room temperature.

Can I use a different kind of pizza dough?
Yes. Refrigerated or fresh bakery pizza dough both work, provided the dough is pliable enough to roll into ropes. Some doughs are wetter or more elastic than others, so use only a light dusting of flour and allow stubborn dough to rest briefly. If using frozen dough, thaw it safely in the refrigerator according to its package directions before shaping.

How do I know which way to slice flank steak?
Look for the long visible fibers and cut across them, at roughly a right angle. Shorter fibers make the slices easier to chew. If the steak is broad, cut it into sections with the grain first, then turn each section and slice across the grain.

Can I cook the steak to a lower temperature?
This recipe uses the USDA FSIS safe minimum of 145°F (63°C) for whole cuts of beef, followed by a 3-minute rest. A lower temperature is below that minimum. Use a thermometer inserted into the thickest part rather than relying on the steak’s color, which is not a dependable safety check.

What can I use instead of flank steak?
Top sirloin is an accessible substitute with a tender texture and beefy flavor. A flat iron steak also works, though its shape and thickness can differ, so check its temperature early and slice across the grain. Avoid assuming the same cooking time will suit every cut; thickness and skillet heat make a noticeable difference.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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