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The observation that outdoor entertaining is best kept to hours before noon will only become more relevant in the coming weeks.

Temperatures over 100 forecast for Southern Oregon may put a damper on outdoor activities. But as Jim Flint advocated in this week’s food section, if you want to entertain al fresco, brunch is the meal to serve, before midday and evening heat saps guests’ appetites.

Jim offered some fun recipes for breaking out of the typical brunch mold. His nachos topped with eggs are a prime example of shifting crowd-pleasing party fare into the realm of breakfast.

Similarly, this steak and eggs flatbread would be welcome at brunch and could do double-duty for dinner, if your’re so inclined. Although it calls for oven-baking the dough, you could avoid heating up the house by grilling the flatbread outside, either on a gas or charcoal grill. I’ve had great success using both for flame-kissed pizza.

Even better, the grill already is hot and primed for searing the New York strip or sirloin called for here. You can even grill the cherry tomatoes in a basket or on a sheet pan.

Find another brunch-worthy flatbread, also courtesy of Tribune News Service, in my blog archives. Everything but the Bagel Flatbread has been tested and approved in my kitchen.

6 ounces New York strip or sirloin steak

Salt and pepper, to taste

Preheat oven to 500 F and place pizza stone or a baking sheet in lower third of oven.

Roll out the flatbread dough until thin. Place on parchment paper on top of upside-down baking sheet, prick several times with a fork and slide parchment onto hot pizza stone or baking sheet. Bake until golden brown, for 9 to 10 minutes. If dough puffs up while cooking, deflate by pricking more times with a fork.

Meanwhile, heat the oil over medium-high heat in a skillet large enough to hold the steak. Season steak with the salt and pepper and cook to desired doneness. When you flip steak, add the tomatoes to pan.

Remove steak and tomatoes from pan and allow to rest while cooking the eggs. Heat a separate skillet over medium-high heat (steak pan will be too hot). Melt the butter and then carefully crack in the eggs. Cook gently until eggs are done sunny-side up, with runny yolks.

Slice steak across its grain and place pieces on baked flatbread. Scatter tomatoes over steak and top with cooked eggs.