The American Jerk Rub packs a robust coffee flavor that is perfect for a steak and cast-iron skillet.

Total Time: 90 minutes
Servings: 4


  • 4 Tbsp American Jerk Rub
  • 12 oz. Flank Steak
  • 4 oz fresh Mozzarella, sliced
  • 2 cups Beet Greens (or other greens) torn into pieces

For the Piadine

  • 1 ¾ cups Flour
  • Pinch Salt
  • ½ tsp Baking Soda
  • 3-4 Tbsp Lard or Olive Oil
  • ½ cup Milk

Chef's Tip

It’s very easy, but if you don’t want to make fresh piadine bread, store bought pita rounds will work just fine.


  1. First make the piadine bread. Combine the dry ingredients in a bowl and form a well in the center. Add the wet ingredients and gradually incorporate with a fork. When the mixture is dry enough to handle, place on a floured surface and knead for 10 minutes.
  2. Place the dough in a greased bowl and cover, allow to rest for 20 minutes.
  3. When the dough has rested, knead again for 2 minutes, form a ball and cut into 4 even pieces.
  4. For each piece of dough, use a rolling pin to roll out flat rounds that are about and 1/8” thick or less. Dust each round with flour and set aside.
  5. Preheat a large cast iron skillet over high heat, this will take about 10 minutes.
  6. Liberally season the flank steak and set in the preheated, dry pan. Cook on one side for 5 minutes and turn over. Cook for a further 5 minutes, or to the desired internal temp, set aside to rest. I like my flank steak to start resting when it hits 130°F.
  7. Wipe the pan clean and cook the piadine rounds one by one. They will need less than 1 minute per side and will puff and brown slightly when ready.
  8. Slice the steak thinly and set on one half of each piece of bread, top with mozzarella and greens, fold in half and serve.

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

American Jerk Spice Rub