Flatbreads with steak and baba ghanoush
- September 2014
- Serves 4
- Hands-on time 30 min, campfire time 30 min
Seared beef steak, a quick flatbread recipe and a smoky baba ghanoush dip – this combination is perfect for your next summer barbecue.
- 14.9g (4.5g saturated)
- 53.5g (8.5g sugars)
- 250g self-raising flour, plus extra for dusting
- 250g natural yogurt
- ½ tsp baking powder
- 2 large British sirloin or rump steaks
- Olive or sunflower oil to rub
- Good handful baby leaves such as rocket or watercress
For the baba ghanoush
- 3 large aubergines
- 2 tbsp tahini (see tips)
- 2 garlic cloves, crushed
- Juice 1 lemon
- For the baba ghanoush, push 3 clean, sturdy sticks (or metal skewers) into the aubergines lengthways. Set over the campfire embers, or on the barbecue on a rack almost touching the coals (for home cooking, see tip). Cook, turning occasionally, until charred all over, soft and tender – this will take around 20-30 minutes.
- When cool enough to handle, peel the skin off with your fingers and either roughly chop or pull apart into long chunks, into a bowl. Stir in the tahini, garlic and lemon juice, then season well, using a spoon to chop the pieces up a little more.
- In a bowl or large freezer bag, stir together the flour, yogurt, baking powder and a good pinch of salt. When the mixture starts coming together, flour your hands and knead the dough on a lightly floured surface (a cling film-covered tray or picnic table). Divide the dough into 4 equal pieces, then roll out into circles 2-3mm thick (a wine bottle makes a good rolling pin). Heat a griddle pan over the campfire or barbecue (or on a hob). Cook the flatbreads one by one in the pan for 2-3 minutes, turning once, until golden on both sides. Keep warm.
- Rub the steaks with oil, season and cook in the griddle pan, turning 1-2 times, for 3-5 minutes for medium rare. Rest for 5 minutes, then slice.
- Serve the flatbreads with the sliced steak, baba ghanoush and a handful of baby leaves.
For that smoky flavour, you need to blacken the aubergine skins. If you’re doing it at home, leave them directly on the gas flame (use tongs if you prefer) or grill them, turning regularly, until blistered. It will take 20-30 minutes.
Tahini is a sesame seed paste often used in Middle Eastern cooking. It’s widely available, but if you can’t get it, the baba ghanoush will still taste great without it – just add a slug of olive oil to bring everything together.
Make the baba ghanoush the day before at home. Keep in the fridge or in a cool bag.
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