Grilled Focaccia with Steak Strips and Goat Cheese

Ingredients

• 15 g fresh yeast
• 300 g flour
• 1 tsp salt
• 6 tbsp Olive oil
• flour (for working)
• 4 beef filet steaks (about 140 g each)
• Salt
• pepper (ground)
• plant oil (for grilling)
• 2 handfuls parsley
• 400 g goat fresh cheese
• 3 tbsp whipping cream
• 2 fresh garlic cloves
• 1 Avocado
• 4 tbsp barbecue sauce
• 4 tbsp balsamic vinegar
• 4 tbsp olive oil

Instructions

1. 1.

   For the dough, mix the yeast with about 150 ml lukewarm water. Combine flour and 1 tsp salt in a bowl, create a well in the center, pour in the yeast mixture and 4 tbsp oil. Knead into a smooth dough by hand or with an electric mixer. On a floured surface knead vigorously, return to the bowl, cover, and let rise in a warm place for about 1 hour.

2. 2.

   Rinse the steaks, pat dry, season with salt and pepper, and grill on a oiled grill with the lid closed, turning once after about 6 minutes (adjust time for desired doneness). Remove from grill and loosely tent with foil to rest.

3. 3.

   Knead the dough again, divide into four equal portions. Shape each into a rectangle, pierce several times with a fork, brush with olive oil, and place on a hot grill, oiled side down. Grill covered for 8-10 minutes, brushing with oil midway and turning once so each focaccia is crisp and golden brown.

4. 4.

   Rinse parsley, shake dry, pluck leaves, set aside some for garnish, finely chop the rest. Mix half of the goat cheese with cream until smooth, press in garlic, season with salt and pepper. Peel avocado, halve, remove pit, slice into thin strips. Slice steaks thinly.

5. 5.

   Spread goat cheese spread on each focaccia, arrange steak slices with avocado, brush meat with barbecue sauce, crumble remaining cheese over top. Drizzle with balsamic vinegar and olive oil, cut into pieces, garnish with parsley, and serve.