Iskender Kebab

Ingredients

Instructions

0 of 6 steps complete

1. 1Chill the steak in the freezer for 30–45 minutes until firm but not frozen solid. Slice very thinly across the grain. Toss with 1 tablespoon oil, cumin, paprika, ½ teaspoon salt and pepper; cover and refrigerate for 1 hour.
2. 2Combine yogurt and garlic and refrigerate until serving. Melt 1 tablespoon butter in a saucepan, stir in tomato paste for 1 minute, then add passata, water and remaining salt. Simmer gently for 10–12 minutes.
3. 3Cut flatbreads into bite-size squares. Toast on a baking sheet at 375°F (190°C) for 6–8 minutes and divide among four plates.
4. 4Heat the remaining oil in a heavy skillet over medium-high heat. Sear beef in small batches for about 2–3 minutes, turning until cooked through and at least 145°F (63°C). Transfer to a clean plate and rest at least 3 minutes.
5. 5Char tomatoes and peppers in the hot skillet for 5–7 minutes. In a small pan, melt the remaining butter until foaming and just beginning to turn golden, without burning.
6. 6Spoon tomato sauce over bread, pile beef on top and drizzle with hot butter. Add yogurt and charred vegetables on the side. Serve immediately; refrigerate leftovers within 2 hours for up to 3–4 days and reheat beef to 165°F (74°C).