Flatbreads with steak and baba ghanoush

Flatbreads with steak and baba ghanoush

Seared beef steak, a quick flatbread recipe and a smoky baba ghanoush dip – this combination is perfect for your next summer barbecue.

Flatbreads with steak and baba ghanoush

Warm, fluffy flatbreads are unbeatable and we’ve got lots more recipes where that came from, including stacked and drowned in herb butter

  • Serves icon Serves 4
  • Time icon 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.

Warm, fluffy flatbreads are unbeatable and we’ve got lots more recipes where that came from, including stacked and drowned in herb butter

Nutrition: per serving

Calories
487kcals
Fat
14.9g (4.5g saturated)
Protein
35.5g
Carbohydrates
53.5g (8.5g sugars)
Fibre
7.5g
Salt
1g

Ingredients

  • 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
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve the flatbreads with the sliced steak, baba ghanoush and a handful of baby leaves.

Nutrition

Nutrition: per serving
Calories
487kcals
Fat
14.9g (4.5g saturated)
Protein
35.5g
Carbohydrates
53.5g (8.5g sugars)
Fibre
7.5g
Salt
1g

delicious. tips

  1. 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.

  2. Make the baba ghanoush the day before at home. Keep in the fridge or in a cool bag.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Flatbread recipes

Warm flatbreads with herb butter

Warm flatbreads, drizzled with a lemony herb butter and scattered...

Save recipe icon Save recipe icon Save recipe

Flatbread recipes

Honey-glazed shallot flatbreads

Make shallots the star of the show with this Middle-Eastern-inspired...

Save recipe icon Save recipe icon Save recipe

Savoury tarts

Baba ghanoush tarts

Baba ghanoush tarts are for you if smoky, garlicky dips...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.