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Serves:
4
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Time needed:
30 mins
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Difficulty
Easy
- 550g self raising flour
- 1 tbsp maldon salt
- 1 tsp baking powder
- 500g natural greek yoghurt (or local)
- pinch paprika
- 1 zest lemon
- 100g manchego, grated (or any local hard cheese)
- 50g manchego, thickly shaved
- 100g jamon Serrano, thinly sliced, torn apart
- (or any local prosciutto)
- ¼ bunch thyme leaves only
- For the beetroot puree...
- 2 beetroots, peeled and roughly chop
- ½ cup milk
- For the flatbread toppings...
- 1 punnet Fresh heirloom tomatoes, green zebra, black Russian, yellow, kumato, oxheart, yellow
- 200g Jamon Serrano, thinly sliced
- 1 bottle extra virgin olive oil
- 150g Manchego cheese, grated
- flakey salt
- For the BBQ sirloin...
- 400g wagyu sirloin
Directions
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Step 1
Mix flour, salt, baking powder, yogurt, paprika, lemon zest, grated manchego and 1 cup beetroot puree in a food processor and mix till combined and dough consistency, add more flour if needed. Fold in shaved manchego, jamon and thyme.
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Step 2
Knead for 2 minutes onto a floured surface.
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Step 3
Cut dough into 10 small pieces, roll out into 10 thin circles. Grill on BBQ hot plate.
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Step 4
Massage with your hands the steak with salt and pepper, allow to reach room temperature.
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Step 5
Cook on BBQ turning every 2 minutes at least 4 times. Set on a chopping board and let it rest for 2 minutes.
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Step 6
Carve steak against the grain thinly and serve on top of flatbread with other garnishes.
Want to try out more of Miguel's recipes?
Miguel Maestre's Kingfish Ceviche
Paella a la Maestre
Chick'N'Leeking Pie
