Marinated Steak with Labneh

Serves 4-6

450-500g sirloin steak, 2cm thick, trimmed of excess fat and cut into 2.5cm cubes

1 heaped tbsp dried mint

1 tsp garlic granules

1 tsp ground cumin

½ tsp celery salt

2 tbsp olive oil

Maldon sea salt flakes

75g butter

2 heaped tsp pul biber chilli flakes 400g labneh, or Greek yoghurt

strained overnight (see below) Generous handful of shop-bought

crispy fried onions

2-3 sprigs of dill, very finely

chopped

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 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.

Add the meat to the hot pan; cook for 1 minute on each side; transfer to a small plate and season with sea salt flakes. Turn off heat and wipe the frying pan with kitchen paper. Return the pan to a low heat and add butter. Once melted, add the pul biber and stir a little until the butter turns red from the pul biber, then remove pan from 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 before pouring the spiced butter over the steak. Scatter over the crispy onions followed by the dill and serve immediately.