Ingredients:
- Argentine Outside skirt steak
- Roasted red bell peppers, sliced
- Sliced Swiss cheese
- Black olives, sliced
- Store-bought pie crust (or tart dough)
- Fresh rosemary sprigs (for decoration and baking)
- Salt and pepper to taste
How to:
Step 1:
Grill the Skirt Steak and Peppers:
- Season the outside skirt steak with salt and pepper. Grill over medium-high heat just for a few minutes.
- Grill the red bell peppers until soft and slightly charred. Peel off the skin and slice them.
Step 2:
Assemble the Wreath:
- Roll out the pie crust into a large circle on a baking sheet lined with parchment paper.
- Arrange the grilled skirt steak, roasted peppers, cheese, and black olive slices in a circular shape, leaving space along the edges of the dough.
- Gently fold the edges of the dough over the filling to create a wreath shape.
Step 3:
Decorate with fresh rosemary sprigs.
Step 4:
Bake the Wreath:
- Preheat the oven to 375°F (190°C).
- Bake the assembled wreath until the crust is golden and crisp.