Taking inspiration from the Iskender kebab of Turkey, this dish of marinated steak with labneh or (Greek yoghurt, if you prefer) and chilli butter is a simple yet effective explosion of flavours. Swipe pillowy flatbread through the yogurt for maximum enjoyment
Marinated steak, greek yoghurt and chilli butter
Taking inspiration from the Iskender kebab of Turkey, this dish of marinated steak with labneh or (Greek yoghurt, if you prefer) and chilli butter is a simple yet effective explosion of flavours. Swipe pillowy flatbread through the yogurt for maximum enjoyment
Ingredients
- 450-500g sirloin steak
- about 2cm thick, trimmed of excess fat and cut into 2½cm cubes
- 1 heaped tbsp dried / fresh choppped mint
- 1 tsp garlic powder
- 1 tsp ground cumin
- ½ tsp salt
- 2 tbsp olive oil
- 75g butter
- 2 heaped tsp chilli flakes
- 500g Greek yoghurt or labneh
- a generous handful ready-made crispy onions, Caramelised onions or fried onions
- 2-3 sprigs spring onions finely chopped
Instructions
Step 1
Remove the steak from the fridge an hour before cooking. Put it into a bowl with the mint, garlic powder, cumin, salt and a generous amount of pepper, and mix well. Pour in the olive oil and mix again. Leave to marinate for 10 minutes while you heat a large frying pan over a medium-high heat.
Step 2
Add the meat to the hot pan and cook for 1 minute on each side, then transfer to a small plate and season with salt. Turn off the heat and wipe the frying pan with kitchen paper. Return the pan to a low heat and add the butter. Once melted, stir in the chilli flakes a little until the butter turns red, then remove the pan from the heat.
Step 3
Spread out the yogurt on a large plate. Lift the steak off the plate using a slotted spoon and shake off the excess juices, then arrange on the yogurt before pouring the spiced butter over the steak. Scatter over the onions followed by the spring onions and serve immediately.
