This serves 4. Begin this recipe 1 day ahead. Begin this recipe 1 day ahead.
Ingredients:
1kg flank steak
1/3 cup (80ml) extra virgin olive oil
1 garlic clove, thinly sliced
6 thyme sprigs 6 thyme sprigs
2-3 bunches mixed heirloom baby
(Dutch) carrots, washed, trimmed,
2cm stalks left
2 tsp each cumin and caraway seeds
1 tbs honey
SUMAC LABNEH
1 cup (280g) thick Greek-style yoghurt
Juice of 1/2 a lemon
1 tbs sumac
CUCUMBER, MINT & FENNEL SALAD
1 large telegraph cucumber, thinly sliced thinly sliced
2 tsp fennel seeds
1/2 bunch mint, leaves picked
2 tbs extra virgin olive oil
Juice of 1 lemon
For the sumac labneh, combine yoghurt, lemon juice and lemon juice and ½ tsp salt flakes in a bowl. Transfer yoghurt mixture to a colander lined with muslin or a clean Chux cloth set over a bowl. Fold over cloth to cover and weigh down. Chill for 24 hours to drain.
Place steak, 2 tbs olive oil, garlic, thyme and 2 tsp salt flakes in a bowl and toss to coat. Set aside for 1 hour to bring to room temperature.
Preheat the oven to 220°C. Grease a baking tray and line with baking paper.
To make roasted carrots, toss carrots on prepared tray with cumin, caraway seeds, prepared tray with cumin, caraway seeds, honey 1/2 tsp salt flakes, and remaining 2 tbs olive oil. Roast carrots, turning halfway, for 30 minutes or until tender.
Heat a chargrill pan or barbecue to medium-high heat. Cook steak mixture for 6-7 minutes each side or until cooked to your liking. Transfer steak to a plate to your liking. Transfer steak to a plate to rest for 8 minutes, and then thickly slice.
Meanwhile, for the cucumber, mints, and fennel salad, toss all ingredients in a bowl until combined. Fold sumac through labneh.
Scatter steak with the grilled garlic and thyme, and sprinkle with salt flakes. Serve with salad, roasted carrots, and sumac labneh.
Ingredients:
1kg flank steak
1/3 cup (80ml) extra virgin olive oil
1 garlic clove, thinly sliced
6 thyme sprigs 6 thyme sprigs
2-3 bunches mixed heirloom baby
(Dutch) carrots, washed, trimmed,
2cm stalks left
2 tsp each cumin and caraway seeds
1 tbs honey
SUMAC LABNEH
1 cup (280g) thick Greek-style yoghurt
Juice of 1/2 a lemon
1 tbs sumac
CUCUMBER, MINT & FENNEL SALAD
1 large telegraph cucumber, thinly sliced thinly sliced
2 tsp fennel seeds
1/2 bunch mint, leaves picked
2 tbs extra virgin olive oil
Juice of 1 lemon
For the sumac labneh, combine yoghurt, lemon juice and lemon juice and ½ tsp salt flakes in a bowl. Transfer yoghurt mixture to a colander lined with muslin or a clean Chux cloth set over a bowl. Fold over cloth to cover and weigh down. Chill for 24 hours to drain.
Place steak, 2 tbs olive oil, garlic, thyme and 2 tsp salt flakes in a bowl and toss to coat. Set aside for 1 hour to bring to room temperature.
Preheat the oven to 220°C. Grease a baking tray and line with baking paper.
To make roasted carrots, toss carrots on prepared tray with cumin, caraway seeds, prepared tray with cumin, caraway seeds, honey 1/2 tsp salt flakes, and remaining 2 tbs olive oil. Roast carrots, turning halfway, for 30 minutes or until tender.
Heat a chargrill pan or barbecue to medium-high heat. Cook steak mixture for 6-7 minutes each side or until cooked to your liking. Transfer steak to a plate to your liking. Transfer steak to a plate to rest for 8 minutes, and then thickly slice.
Meanwhile, for the cucumber, mints, and fennel salad, toss all ingredients in a bowl until combined. Fold sumac through labneh.
Scatter steak with the grilled garlic and thyme, and sprinkle with salt flakes. Serve with salad, roasted carrots, and sumac labneh.
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