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:
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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:
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!
Flatbreads 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.
I also set up dual zone cooking on the Ooni Pro keeping the Tomato Gravy and Aleppo Chilli butter warm! 
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!
Sizzling 
Time to come out, I put the meat in the tomato gravy.
One flatbread, tomato gravy base, steaks, yoghurt, Aleppo chilli butter, parsley, shallot rings, olive oil then pickled chillies.
Oh my goodness!
SUMMARY:
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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