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Marinated steak with labneh, pul biber butter and crispy onions
Serves 4-6 Starters and mains
Ingredients
- 450-500g sirloin steak, 2cm thick, trimmed of excess fat and cut into 2.5cm cubes
- 1 heaped tbsp dried mint
- 1tsp garlic powder
- 1tsp ground cumin
- 1⁄2tsp celery salt
- 2tbsp olive oil
- 75g butter
- 2 heaped tsp pul biber
- 400g labneh, or Greek yoghurt strained in a muslin bag overnight
- generous handful shop-bought crispy fried onions
- 2-3 dill sprigs, finely chopped
Method
Ensure the steak is at room temperature before cooking.
Put the steak cubes into a mixing bowl with the dried mint, garlic granules, cumin, celery salt and a generous amount of pepper and mix together well. Pour in the olive oil and mix again. Leave the meat to marinate for around 10 minutes while you heat a large frying pan over a medium-high heat.
Add the meat cubes 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, add the pul biber and stir a little until the butter turns red from the pul biber, then remove the pan from the heat.
Spread out the labneh or strained Greek yoghurt on a large plate. Lift the steak off the plate using a slotted spoon and shake off the excess juices, then arrange on the labneh or yoghurt and pour the spiced butter over it. Scatter over the crispy onions and the dill and serve immediately.
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