Pinsa cheese steak

Ingredients

600 g flat iron steak
200 g mozzarella, slices
100 g Bresc Pico de gallo
60 g Bresc Marinade for beef
40 g olive oil
30 g Bresc Roasted garlic and soy glaze
30 g Bresc Alioli with lemon
20 g Worcestershire sauce
5 g coriander, leaves
4 pinsas
2 onions, white
salt and pepper

Preparation method

Brush the Marinade for beef onto the flat iron steak and leave to stand for at least one hour. Grill the flat iron steak on the barbecue until it has a core temperature of 55 ℃. Leave it to rest, then brush it with the Roasted garlic and soy glaze. Slice the onion into rings and grill in olive oil until they are soft. Add a little Worcestershire sauce and fry for another 5 minutes. Cut the steak into thin strips across the grain. Brush a thin layer of Alioli with lemon on the pinsas and divide the strips of meat even over them. Spread the fried onion rings and Pico de gallo on top, then cover with slices of mozzarella. Fry the pinsas on the stone on the barbecue for 3 minutes. Garnish with coriander leaves.