Focaccia with Grilled Steak Strips and Goat Cheese

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.