Marinated steak with labneh, pul biber butter and crispy onions

Ingredients

• sirloin steak 450-500g, about 2cm thick, trimmed of excess fat and cut into 2½cm cubes
• dried mint 1 heaped tbsp
• garlic powder 1 tsp
• ground cumin 1 tsp
• celery salt ½ tsp
• olive oil 2 tbsp
• butter 75g
• pul biber chilli flakes 2 heaped tsp, (see cook's notes)
• ready-made crispy onions or shallots a generous handful
• dill 2-3 sprigs, finely chopped

Method

• Step 1

  Remove the steak from the fridge an hour before cooking. Put it into a bowl with the mint, garlic powder, cumin, celery 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 pul biber a little until the butter turns red, then remove the pan from the heat.

  Step 3

  Spread out the labneh or strained greek 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 labneh or yogurt before pouring the spiced butter over the steak. Scatter over the crispy onions followed by the dill and serve immediately.

Nutritional data

• kcals 399
• fat 31g
• saturates 11g
• carbs 7.9g
• sugars 0.7g
• fibre 0.8g
• protein 21.8g
• salt 1g