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

• 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.