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Grilled Flatbread with Argentine Picanha, Ricotta & Cherry Tomatoes

 

 

INGREDIENTS:

  • 1 Argentine picanha, trimmed and salted
  • Cherry tomatoes
  • Ricotta (formed into small scoops or balls)
  • Fresh basil (optional)
  • Olive oil
  • Salt
For the flatbread dough:
  • 2.2 lb all-purpose flour (1 kg)
  • 3 cups warm water (700 ml)
  • 1.75 tsp dry yeast (10 g)
  • 3 tbsp olive oil (50 ml)
  • A pinch of salt


HOW TO:

1- Grill the picanha:
Score the fat, season generously with salt, and grill over direct heat. Cook until medium rare, juicy, and charred outside. Set aside to rest.

2- Make the dough:
Mix flour, yeast, warm water, olive oil, and salt in a bowl. Knead briefly until smooth.

3- Shape and grill the flatbread:
Roll out one large, rectangular flatbread. Grill on both sides until puffed and charred. Brush with olive oil.

4- Slice the beef:
Slice the picanha thinly across the grain.

5- Assemble:
Top the grilled flatbread with the sliced picanha, cherry tomatoes, and scoops of ricotta. Finish with olive oil and fresh basil if you like.