Minute steak with tomato gravy and Aleppo chilli butter

Preparation time
overnight

Cooking time
30 mins to 1 hour

Serves
Serves 2-4

By Josh Katz

For the minute steak

  • 1 onion, coarsely grated, plus ½ onion for rubbing
  • 6 tbsp extra virgin olive oil, plus extra for brushing and drizzling
  • 1 tbsp fresh lemon thyme, finely chopped
  • 1 lemon, zest only
  • 1 tsp smoked paprika
  • 1 tsp sea salt flakes
  • ¼ tsp freshly ground black pepper
  • 6 x 100g/3½oz sirloin steaks, pounded flat with a meat mallet
  • 4 flatbreads

For the tomato gravy

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, grated
  • 2 tsp dried hot chilli flakes
  • 3 tbsp tomato purée
  • 2 tbsp Turkish hot red pepper purée (biber salcasi)
  • 2 tbsp red wine vinegar
  • 400g tin plum tomatoes
  • 1 tsp runny honey
  • salt and freshly ground black pepper

For the Aleppo chilli butter

  • 40g/1½oz unsalted butter
  • 1 garlic clove, finely chopped
  • 1 tbsp Aleppo chilli flakes or 1 tbsp smoked paprika with a pinch of dried chilli flakes

To serve

  • 4 tbsp full-fat plain yoghurt
  • 1 shallot, thinly sliced
  • fresh flat-leaf parsley leaves
  • pickled Turkish chillies
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