Top Pickers

Cumin spiced grass-fed Irish sirloin flatbreads

Looking for a tasty sharer dish to enjoy with the whole family? Look no further than this cumin spiced grass-fed Irish sirloin flatbreads, As part of the #SteaksMadeEasy campaign, this dish is easy to cook and ready in under 30 minutes! The juicy grass-fed Irish sirloin, coupled with the fresh mint and cucumber sauce, and a little heat from the chillies is the ultimate flavour combo.

4 people
30 mins
Flatbread with rare Irish Beef

Ingredients

For the steak

  • 2 x 250-300g thick-cut sirloin steaks
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground black peppercorns
  • 2 tsp flaky salt

For the flat bread and accompaniments

  • 1 cucumber, peeled
  • 100g Greek yogurt
  • 4 tsp white wine vinegar
  • ½ tsp ground black peppercorns
  • 1 tbsp finely chopped fresh mint
  • 25g bunch parsley, loosely picked
  • 25g bunch coriander, loosely picked
  • 1 red chilli, finely diced
  • 1 medium tomato
  • 1 tsp caster sugar
  • 2 tbsp olive oil
  • 4 tbsp crispy fried onions (optional)
  • 4 puffy flatbreads
  • Flaky sea salt

To watch the full recipe video click here 

For the steak

  • 2 x 250-300g thick-cut sirloin steaks
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground black peppercorns
  • 2 tsp flaky salt

For the flat bread and accompaniments

  • 1 cucumber, peeled
  • 100g Greek yogurt
  • 4 tsp white wine vinegar
  • ½ tsp ground black peppercorns
  • 1 tbsp finely chopped fresh mint
  • 25g bunch parsley, loosely picked
  • 25g bunch coriander, loosely picked
  • 1 red chilli, finely diced
  • 1 medium tomato
  • 1 tsp caster sugar
  • 2 tbsp olive oil
  • 4 tbsp crispy fried onions (optional)
  • 4 puffy flatbreads
  • Flaky sea salt

To watch the full recipe video click here 

Copy Text

Method

  1. Ideally, ensure your steaks have refrigerated for at least a few hours without any plastic wrap or cellophane. Remove them from the refrigerator 45 minutes before you want to cook.
  2. Combine the spices and salt. Rub a little neutral cooking oil over the surfaces of the steaks, then liberally dust all sides with the spice rub and set to one side. Put any remaining spice rub into a finger bowl for people to add as seasoning to taste.
  3. Cut the cucumber in half. Slice one half into 1-2cm thick discs on the bias and refrigerate until meal time. Coarsely grate the remainder into a small mixing bowl and add ½ tsp flaky sea salt. Leave for 10 minutes, then drain away any water, and stir-in the yoghurt, 1 teaspoon of vinegar and the chopped mint.
  4. While waiting for the cucumber to salt, make a chilli-tomato vinaigrette by combining finely chopped red chilli with a pinch of salt, 1 teaspoon sugar, 3 teaspoons vinegar, 2 tablespoons of olive oil. Coarsely grate the tomato into a fine sieve, allowing the watery juices to drain away, then stir into the chilli vinaigrette.
  5. Place a heavy-bottomed frying pan over a low-medium heat. Rest the steaks on their fatty edge in the cold pan and cook for 3-4 minutes so much of the fat renders down. Increase the heat to maximum and now cook the meaty sides of the steaks in the smoking, increasingly aromatic beef fat for around 5 minutes, turning every 45 seconds or so.
  6. Rest the steaks on a warm plate for 4 minutes while you gently heat the flatbreads in a warm pan or oven, and ensure all the accompaniments are on the table (the yogurt, the vinaigrette, picked herbs, cucumber slices, crispy onions, extra spice rub) and all eaters are nearby too.
  7. Slice the steaks against the grain, and let everyone build their own flatbreads.

 

Copy Text

Method

  1. Ideally, ensure your steaks have refrigerated for at least a few hours without any plastic wrap or cellophane. Remove them from the refrigerator 45 minutes before you want to cook.
  2. Combine the spices and salt. Rub a little neutral cooking oil over the surfaces of the steaks, then liberally dust all sides with the spice rub and set to one side. Put any remaining spice rub into a finger bowl for people to add as seasoning to taste.
  3. Cut the cucumber in half. Slice one half into 1-2cm thick discs on the bias and refrigerate until meal time. Coarsely grate the remainder into a small mixing bowl and add ½ tsp flaky sea salt. Leave for 10 minutes, then drain away any water, and stir-in the yoghurt, 1 teaspoon of vinegar and the chopped mint.
  4. While waiting for the cucumber to salt, make a chilli-tomato vinaigrette by combining finely chopped red chilli with a pinch of salt, 1 teaspoon sugar, 3 teaspoons vinegar, 2 tablespoons of olive oil. Coarsely grate the tomato into a fine sieve, allowing the watery juices to drain away, then stir into the chilli vinaigrette.
  5. Place a heavy-bottomed frying pan over a low-medium heat. Rest the steaks on their fatty edge in the cold pan and cook for 3-4 minutes so much of the fat renders down. Increase the heat to maximum and now cook the meaty sides of the steaks in the smoking, increasingly aromatic beef fat for around 5 minutes, turning every 45 seconds or so.
  6. Rest the steaks on a warm plate for 4 minutes while you gently heat the flatbreads in a warm pan or oven, and ensure all the accompaniments are on the table (the yogurt, the vinaigrette, picked herbs, cucumber slices, crispy onions, extra spice rub) and all eaters are nearby too.
  7. Slice the steaks against the grain, and let everyone build their own flatbreads.