LIVING
MIDDLE EASTERN MAGIC
FOOD ❘ CULTURE ❘ REVIEWS ❘ TRAVEL
Enjoy a culinary journey to the Middle East with chef Sabrina Ghayour as part of A Cook’s Tour live-stream cook-along series
MARINATED STEAK WITH LABNEH, PUL BIBER BUTTER & CRISPY ONIONS
Serves 4-6 Preparation time 15-20 minutes, plus marinating Cooking time 10 minutes
INGREDIENTS
• 450-500g/1lb-1lb 2oz sirloin steak, 2cm/3/4in thick, trimmed of excess fat and cut into 2.5cm/1in cubes
• 1 heaped tbsp dried mint
• 1 tsp garlic granules
• 1 tsp ground cumin
• ½ tsp celery salt
• 2 tbsp olive oil
• 75g/3oz butter
• 2 heaped tsp pul biber chilli flakes
• 400g/14oz labneh, or Greek yoghurt that has been strained in a muslin bag overnight
•A generous handful of shopbought crispy fried onions
• 2-3 sprigs of fresh dill, very finely chopped
• Maldon sea salt flakes and freshly ground black pepper
1. Ensure the steak is at room temperature before cooking. Put the cubes into a mixing bowl with the dried mint, garlic granules, cumin, celery salt and a generous amount of freshly ground black pepper and mix together well. Pour in the olive oil and mix again. Leave the meat to marinate for about 10 minutes while you heat a large frying pan over a medium-high heat.
2. 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.