For the steaks:
In a pestle and mortar smash the clove of garlic, oregano and sea salt together, add the chopped sun dried tomatoes and a little of the oil from the sun dried tomatoes.
Pour over the rib eye steaks and marinade in the fridge for a minimum of 1 hour (preferably overnight).
Remove from the fridge and allow to come up to room temperature before griddling.
Pre-heat a griddle pan and cook the steaks over a high heat for 3-4 minutes on each side, allow to rest before slicing.
For the sun dried tomato and quinoa flatbread:
Cook the quinoa in salted water till tender, drain well.
In a mixer with a dough hook attached, combine flour, cumin, paprika and half of sumac; add quinoa, sundried tomatoes and mix. Add yogurt and slowly add water and mix to form a smooth dough. Let rest at least 30 minutes.
Work on a floured surface, roll dough as thin as possible, brush with olive oil and sprinkle lightly with salt and remaining sumac and griddle till crisp.
For the white bean sun dried tomato puree:
Finely slice the shallot and garlic and fry in olive oil until softened. Drain and rinse the cannelloni beans and add to the shallots and garlic, then the chopped sun dried tomatoes and warm through.
In a blender puree all of the ingredients together and slowly drizzle in 50-100ml of olive oil. Once pureed stir through some chopped basil.
For the sun dried tomato vinaigrette:
Mix together the oil, sun dried tomatoes and balsamic vinegar then toss through the rocket leaves.
Arrange the slices of steak on a bed of the puree. Garnish with the rocket leaves and place the flatbreads to the side.
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