The American Jerk Rub packs a robust coffee flavor that is perfect for a steak and cast-iron skillet.
Total Time: 90 minutes
- 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
It’s very easy, but if you don’t want to make fresh piadine bread, store bought pita rounds will work just fine.
- 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.
- Place the dough in a greased bowl and cover, allow to rest for 20 minutes.
- When the dough has rested, knead again for 2 minutes, form a ball and cut into 4 even pieces.
- 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.
- Preheat a large cast iron skillet over high heat, this will take about 10 minutes.
- 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.
- 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.
- 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.