Flank Steak a La Fugazzeta

Clean the flank steak by removing the membrane and the side muscle, which tend to cook differently from the main cut of meat.

Season the flank steak evenly on both sides with Parrilla Salt and Black Pepper (Netão's).

Let the seasoned meat rest for about 10 minutes before cooking.

While the meat rests, sauté the four chopped onions in a pan with butter, starting with a cold pan so they heat up slowly.

Grill the flank steak over hot coals until it reaches the desired doneness, listening for the characteristic sizzle.

Remove the flank steak from the grill and evenly distribute the sautéed onions over the top of the meat.

Distribute the shredded mozzarella cheese over the layer of onion.

Place the covered meat in the oven (or electric broiler/oven grill) to melt the cheese. If using a broiler, rotate the meat after 30 seconds to ensure even heating.

After removing it from the heat, let the flank steak rest for a few minutes before slicing.

Slice the flank steak against the grain and serve immediately.