Name: Marinated steak with labneh, pul biber butter and crispy onions
Total time: 30 min
Yield: Serves 4-6
Cuisine: Turkish
Ingredients: 450-500g sirloin steak, about 2cm thick, trimmed of excess fat and cut into 2½cm cubes; 1 heaped tbsp dried mint; 1 tsp garlic powder; 1 tsp ground cumin; ½ tsp celery salt; 2 tbsp olive oil; 75g butter; 2 heaped tsp pul biber chilli flakes, (see cook's notes); a generous handful ready-made crispy onions or shallots; 2-3 sprigs dill, finely chopped

Marinated steak with labneh, pul biber butter and crispy onions

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