Marinated Steak with Labneh and Pul Biber Butter

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

It's quick, easy, and bursting with bold, tantalizing Turkish Doner Kebab flavours. The creamy labneh pairs perfectly with the well-spiced meat and pul biber butter help infuse the dish with that 'yum and rich' effect without much effort. Pul biber, also known as Aleppo Pepper, or Turkish Red Pepper Flakes, is a variety of crushed chilli flakes used in Turkish and Cypriot cuisine that has a fruity tang, smoky flavour and a moderate heat level.

 

400-500 g Chuck eye / ribeye or sirloin steak if you prefer a leaner cut, cut into 3-4cm slices 1 tbsp Dried mint 1 tsp Garlic powder 1 tsp Cumin powder 1/2 tsp Sea salt Freshly milled black pepper 3 tbsp Olive oil 80 g Butter 1 tbsp Pul biber chilli flakes 400 g Labneh 1 tbsp Flat parsley, finely chopped

1. Remove the steak from the fridge an hour before cooking. Trim and cut the steak against the grain into 3 cm slices. Put it into a bowl with the dried mint, garlic powder, cumin powder, salt and a generous amount of pepper, and mix well. Pour in the olive oil and mix again. Leave to marinate for 15 minutes.
2. Heat a large frying pan over a high heat. Add the meat to the hot pan and cook for 1 minute on each side , then transfer to a small plate. 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 until the butter turns red, then remove the pan from the heat.
3. Spread out the labneh on a serving plate. Arrange the steak on the labneh before pouring the spiced butter over the steak. Scatter over the chopped parsley and serve immediately.

© 2023 | http://angiesrecipes.blogspot.com