Sirloin Steak Flatbread with Roasted Hot Pepper SaucePosted on in Beef, Lamb & Pork, Recipes
I love this dish as you can just lob it all at a plate and it ends up looking decent. Absolutely perfect for sharing. If you can’t be bothered to make your own flatbreads by all means don’t just put them under a grill or in a hot dry hot frying pan to warm through then wrap with foil to keep warm.
You will need:
1 Sirloin per portion.
For the Flatbread
200g Plain Bread Flour
100ml Warm Water
1/2 tsp Salt
2 Tbs Olive Oil
For the Roasted Pepper Sauce
1 Jar Roasted Red Peppers
1 Whole Bulb of Garlic
1 Echalion Shallots
3-4 Red Chillies (Not Thai or Bird Eye)
1 Tbs Balsamic Vinegar
6 Cherry Tomatoes
6 Tbs Olive Oil
For the Toppings. (use as much or little depending on how many you are serving.)
Roasted Red Peppers
Green and Red Chillies
200g Creme Fraiche
- First make your roasted pepper sauce. Take your shallots, tomatoes, chillies and garlic and place them on a baking tray then drizzle over olive oil and season with salt. Cook in the oven for 35 minutes at 180 degrees. Once done take out and allow to cool. Cut the garlic bulb in half and squeeze out all the flesh. Take off the stalks from the chillies and remove the skins from the shallots. Pop it all in a blender with the roasted peppers, balsamic vinegar, olive oil and salt and pepper. Blend until completely smooth. The mixture should go a dark orangey colour. If it hasn’t just add a little more olive oil.
2. Take the ingredients for the flat breads and add to a large bowl. Using your fingertips start to bring the dough together. Once most of the flour its off the side of the bowl take the dough out and place on a well floured surface and knead until the dough is smooth and springy.
3. Pop the dough back in to the bowl and cover for a couple of minutes. Meanwhile empty the creme fraiche in to a bowl and add the juice of 1 lemon and a few twists of black pepper. Cover and put in the fridge until needed. Prepare the rest of your topping to however you like them ready to garnish the flatbreads.
4. Divide the dough in to equal portions (this recipe you should get 4-5) Roll each in to a bowl then again flour a surface ready to roll out. Heat a good non stick pan and then pour a teaspoon of olive oil in to the pan. Take a piece of kitchen towel and rub the oil all around the pan.
5. Roll each piece of dough in to a circle around 1/2 cm thick then place in to the pan cooking for around 2 minutes per side. Re oil the pan after each then wrap the flatbeds in tin foil to keep warm and soft.
6. Crank the heat right up on your pan until it is smoking. Oil each side of your steak but and season with a little salt but not pepper. Depending on how well you like your steak cooked leave the steak to get really good colour on one side before turning. (top tip, turn your steak when you can really smell beef, the meat will have a great dark crust on it) As you cook the steak cut your lemons in half and scorch them until the flesh has caramelised before removing them. Turn the steak over add a good knob of butter and baste the meat. Season now with pepper if you wish. Take the steak out and allow to rest for at least 3 minutes.
7. Time to assemble. I love this bit as you can be as messy as you like. Slice the steak at and angle so you get slightly longer slices then scatter on the plate. Dot over your roast pepper sauce, creme fraiche and all of your toppings. Finish with a drizzle of olive oil a little sea salt and finally squeeze over some of your scorched lemon.