Perfectly blushed steak topped with shawarma butter for an umami kick. Serve with homemade grilled flatbreads.
Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
FOR THE SHAWARMA BUTTER
- 12.5ml ground cumin
- 12.5ml smoked paprika
- 12.5ml turmeric
- 250g butter, room temperature
- 12.5ml ground cinnamon 12.5ml ginger powder
- 12.5ml chilli powder
- 1 lemon , zested
- 5ml sea salt
- 5ml ground black pepper
FOR THE FLATBREADS
- 240g self raising flour
- 375ml double cream plain yogurt
- 5ml salt
FOR THE STEAK
- 4 free range sirloin steaks
- Olive oil, to brush steaks
- Sea salt, to season
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Method
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1To make the shawarma butter, heat a Le Creuset Non-Stick Frying Pan over low heat and toast the cumin, paprika and turmeric until fragrant. Immediately remove the spices from the heat and transfer to a bowl to stop them from burning. Place the softened butter into a mixing bowl and add the remaining ingredients as well as the toasted spices, mix well with a spatula until the butter is creamy and the spices are well incorporated.
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2To make the flatbreads, place all the ingredients into a large mixing bowl and combine until a slightly sticky dough is formed. Portion the dough into 8 balls if you want slightly larger breads. Generously flour a work surface and roll out each dough ball into a rustic flatbread shape about 4 mm in thickness. Heat a Le Creuset Cast Iron Rectangular Grill over medium heat, drizzle each flatbread with olive oil, and grill each side for 2-4 minutes until golden and puffy. Brush each flatbread generously with the butter.
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3Tip: These flatbreads are so quick and easy to make and require no proving. The dough can also be made the night before and stored in the fridge, taken out the next day, brought to room temperature, rolled, and grilled. Spices like smoked paprika, cumin, and coriander can be added to your flatbread dough.
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4To make the steaks, brush the steak with a drizzle of olive oil and season well with salt. Using stainless steel tongs, place the steak fat side down on the hot grill and allow the fat to render until golden and crispy. Once the fat is rendered, cook the steaks on each side to your liking. Remove from the pan and allow them to rest. Serve with griddled flatbreads and green tabbouleh salad.
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5Tip: Remove the steaks from the fridge 30 minutes before cooking to bring them to room temperature. Pat dry steak on a kitchen paper towel.
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