Focaccia with Grilled Steak Strips and Goat Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 879 cal. | (42 %) | ||
| Protein | 69 g | (70 %) | ||
| Fat | 63 g | (54 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 10.3 mg | (86 %) | ||
| Vitamin K | 67.9 μg | (113 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 23.9 mg | (199 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 1,180 mg | (30 %) | ||
| Calcium | 718 mg | (72 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 13.9 mg | (174 %) | ||
| Saturated fatty acids | 26.1 g | |||
| Uric acid | 245 mg | |||
| Cholesterol | 179 mg | |||
| Complete sugar | 8 g |
Ingredients
- For covering
- 4 Steak fillet (each about 5 ounces)
- salt
- peppers
- vegetable oil (for the grill)
- 2 handfuls parsley
- 14 ozs Goat cheese
- 3 Tbsps Whipped cream
- 2 cloves fresh garlic cloves
- 1 Avocado
- 4 Tbsps Barbecue sauce
- 4 Tbsps balsamic vinegar
- 4 Tbsps olive oil
Preparation steps
For the dough, mix the yeast with about 2/3 cup of lukewarm water. Mix the flour with 1 teaspoon of salt in a bowl, make a well in the center and pour in the yeast water and 4 tablespoons of oil. With your hands or the dough hook of the electric hand mixer, knead to a smooth dough. Knead the dough on a floured surface vigorously, place back into the bowl and allow to stand for about 1 hour in a warm place.
Rinse the steaks and pat dry, season with salt and pepper and place on the oiled grill with the lid closed for about 6 minutes (depending on meat thickness and desired doneness, cook longer or shorter). Then remove from grill and let rest, covered loosely with aluminum foil.
Knead the dough again vigorously and divide into 4 equal portions. Shape each into rectangular cakes, prick several times with a fork, brush with olive oil and put the oil side down on the hot grill. Grill the focaccia with lid closed for 8-10 minutes. While cooking, brush with oil and turn once so that each side of the focaccia is crisp and golden brown (depending on the size of the grill, turn sequentially or all together).
Rinse the parsley, shake dry, pluck off the leaves, put aside some for garnish and finely chop the rest. Stir with the half of the goat cheese and the cream until smooth, press the garlic and season with salt and pepper. Peel the avocado, cut in half, remove the pit and cut the flesh into thin slices. Cut the steaks into thin slices.
Spread each focaccia piece with goat cheese mixture. Place the steak slices and the avocado on it, sprinkle the meat with a little barbecue sauce and crumble the remaining cheese on top. Drizzle with a little balsamic vinegar and olive oil. Cut into pieces and serve garnished with parsley.
