Preheat your grill to medium-high heat (about 400°F or 200°C). This ensures a good sear on the steak.

In a mixing bowl, combine the olive oil, garlic powder, salt, and black pepper. Mix well.

Rub the mixture all over the flank steak, ensuring it's evenly coated. Let it marinate for at least 10 minutes to enhance the flavor.

Place the steak on the grill and cook for about 4-5 minutes on each side for medium-rare, or until it reaches an internal temperature of 135°F (57°C). Use a meat thermometer for accuracy.

Once cooked, remove the steak from the grill and let it rest for 5 minutes. This allows the juices to redistribute, making the steak more tender.

While the steak is resting, prepare the flatbreads. Place them on a baking sheet.

Crumble the Gorgonzola cheese evenly over each flatbread.

Slice the rested steak against the grain into thin strips and distribute evenly over the flatbreads.

Place the baking sheet in the grill (or oven at 400°F) for about 3-5 minutes, just until the cheese starts to melt.

Remove the flatbreads from the grill and top with fresh arugula.

Drizzle with balsamic glaze for a touch of sweetness and acidity.

Cut into slices and serve immediately while warm.