There is something truly restorative about stepping away from the daily hustle and letting the ocean breeze take the wheel.

We recently returned from a rejuvenating week in the U.S. Virgin Islands, staying on the stunning island of St. Thomas. I can honestly say I have never seen water so crystal clear or displaying so many vibrant, breathtaking shades of blue.

We woke each morning to a balcony view of white capped waves crashing on mountainous coves of coral, and it was pure bliss. Coconuts dangling from towering palm trees, iguanas sunning along the pier, and an open-air restaurant serving up morning specials like decadent lobster Benedict and comforting peanut butter pancakes—it was the absolute height of relaxation and luxury.

As a chef, I am always paying attention to the heartbeat of a kitchen, but on this trip, I was profoundly grateful to simply lounge by the water, smell the delicious hamburgers sizzling on the nearby poolside grill, and let someone else do the cooking! The culinary team blew us away with every single meal. We enjoyed everything from tender filet mignon and grilled shrimp to vibrant sunrise omelets and incredible gourmet flatbreads.

By mid-afternoon, after floating in the pool with a great book or taking a 53’ foot catamaran to swim alongside sea turtles and snorkel in the bay, we’d order a little something to tide us over. Our favorite afternoon routine became sharing a crispy flatbread—like steak chimichurri or pepperoni—paired with fresh chips, salsa, and cold, icy diet cokes.

We enjoyed our fair share of frozen cocktails from the swim up bar too—whether it was Kurt with a classic piña colada or me sipping on a key lime pie or mudslide, every bite and sip tasted like happiness.

Beyond the incredible food and the soft white sands of Magens Bay Beach—where the water is so clear you can see right down to your feet in five feet of ocean—the true highlight of our trip was a reminder of how food, travel, and faith connect us to wonderful people.

We had the absolute blessing of meeting our taxi driver, Charles. A sweet, faith-filled man originally from Dominica, Charles filled his van with gospel music and seasoned every conversation with scripture.

We shared wonderment for the Creator’s handiwork, which was on display all around us, from the uniquely individual and colorful fish in the sea to the mountains and ocean visible all at once. He even prayed over us before dropping us off at the airport. Meeting him was a beautiful reminder that the best part of any journey is the people you meet along the way.

When you want to bring a little taste of the Virgin Islands into your own kitchen, a quick and flavorful tropical flatbread is the perfect place to start. Enjoy it as one last summer hoorah before the hustle of the new school year begins.

It captures that easy, breezy island spirit right at home!

Rebekah Faulk Lingenfelser is a private chef, speaker, culinary TV personality, and author. Featured in Forbes, on ABC and Food Network, she is a Georgia Southern University alumna and an honors graduate of the Savannah Culinary Institute. Visit RebekahLingenfelser.com, like Some Kinda Good on Facebook or follow @SKGFoodBlog on Instagram and YouTube.

Island-Style Steak & Chimichurri Flatbread

This easy flatbread brings together juicy steak, bright citrusy herbs, and melted cheese for a quick lunch or appetizer that tastes like a Caribbean getaway.

Prep: 15 minutes; Cook: 10 minutes; Servings: 2–4

Ingredients

• 2 naan flatbreads or pre-baked flatbread crusts
• 1 cup cooked flank steak or sirloin, thinly sliced
• 1 cup shredded Mozzarella or Monterey Jack cheese
• 1/4 cup red onion, thinly sliced
• 1/4 cup crumbled queso fresco or feta cheese

For the Fresh Chimichurri Sauce:

• 1 cup fresh flat-leaf parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 1/3 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tbsp fresh lime juice
• 1/2 tsp crushed red pepper flakes
• Salt and freshly cracked black pepper, to taste

Directions

1. Make the Chimichurri: In a small bowl, whisk together the chopped parsley, cilantro, minced garlic, olive oil, red wine vinegar, lime juice, red pepper flakes, salt, and pepper. Set aside for 10 minutes to allow the flavors to meld.
2. Preheat: Preheat your oven to 425°F (or preheat an outdoor grill to medium-high heat). Place the flatbreads on a large baking sheet.
3. Assemble: Lightly brush each flatbread with a tablespoon of the chimichurri sauce. Top evenly with the shredded mozzarella, thinly sliced steak, and red onion.
4. Bake: Bake for 8 to 10 minutes (or grill covered for 5 to 7 minutes) until the crust is golden brown and the cheese is melted and bubbly.
5. Garnish & Serve: Remove from the oven, drizzle generously with the remaining fresh chimichurri, and sprinkle with crumbled queso fresco. Slice and serve immediately with a cold beverage!