Minute steak yogurtlu

199/18: Minute Steak Yogurtlu

199/18 – Minute Steak Yogurtlu:

Another one from the Berber & Q cookbook, this time it was Minute Steak Yogurtlu with Tomato Gravy & Aleppo Chilli Butter.

This recipe is from Berber & Q by Josh Katz:

The night before I bashed the sirloin steaks (6x100g) out then marinaded them with onion, olive oil, thyme, lemon zest, smoked paprika, salt and pepper then left this in the fridge overnight.
Next day I made the flatbread dough from Rich Harris’s book Fire & Smoke. You can see these in a previous cook:

167/18: Flatbreads with Creamed Feta and Sticky Aubergines

I fired up the Ooni Pro with Oxford Charcoal Oak Lumpwood and after around 10 minutes I dropped some oak chunks in. Note the new Houlker flameguard. Also, my stones are not as clean as Lewis’s (Unholy Pizza) – I am hoping he will bring his toothbrush round and clean them!
Minute steak yogurtluFlatbreads in. The key thing with flatbreads is to put them in a freezer bag once you take them out. The heat is trapped in the bag and keeps the bread soft.

Minute steak yogurtlu

I also set up dual zone cooking on the Ooni Pro keeping the Tomato Gravy and Aleppo Chilli butter warm!    Minute steak yogurtlu

Time for the steak to go in. I used my new Lodge griddle pan, loads of room for the meat but it looks tiny inside the massive Ooni Pro!

Minute steak yogurtlu

Sizzling  Minute steak yogurtlu

Time to come out, I put the meat in the tomato gravy.

Minute steak yogurtlu

One flatbread, tomato gravy base, steaks, yoghurt, Aleppo chilli butter, parsley, shallot rings, olive oil then pickled chillies.

Minute steak yogurtlu

Oh my goodness!

Minute steak yogurtlu


I was pretty quiet eating this one because it was so tasty I was lost for words! A fair bit of prep the night before but it made the cook easier. The flatbread recipe is good and simple to prepare and cook. The final dish was incredible,. I will be making this again for sure. So, so tasty!

Cook Difficulty: 3/5 
Cook Duration: Medium: 3/5
Cook Equipment: Ooni Pro
Cook Method: Bread then meat in a griddle pan
Charcoal: Oxford Charcoal Oak
Smoking Wood: Oak
Cook temperature: 500c+
Cook time: About 2 minutes per flatbread and 3/4 minutes for steak.
Internal temperature: N/A
Notes: 1: The tomato gravy is so tasty, make a double batch next time.
2: Put the Aleppo chilli in the butter right at the end or it will burn (it does tell you this in the book!)

This recipe is from Berber & Q by Josh Katz:




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