Ingredients

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

Directions

• To prepare the minute steak
• combine the onion
• olive oil
• lemon thyme
• lemon zest
• smoked paprika
• salt and pepper together in a large bowl. Add the steaks and massage the marinade into the meat with your hands. Cover and chill in the fridge for 4–6 hours or preferably overnight.
• To make the tomato gravy
• heat the oil in a heavy-based saucepan over a medium–low heat. Add the onion and cook for 5–7 minutes
• or until softened and translucent but not coloured. Stir in the garlic and hot chilli flakes and continue to fry for a few minutes. Add the tomato and hot red pepper purées and fry for a further 1–2 minutes. Pour in the vinegar
• turn the heat up to high and cook until the liquid is reduced by half. Add the tomatoes
• bring to the boil and then turn the heat down to its lowest setting and simmer for 35–40 minutes
• or until the sauce has thickened. Towards the end of the cooking time
• stir in the honey and season with salt and pepper to taste. Set aside until ready to use.
• Remove the steaks from the fridge so they can get to room temperature before cooking. Preheat the grill to medium.
• To make the Aleppo chilli butter
• melt the butter over medium–low heat in a small frying pan. Add the garlic and fry for a few minutes. Whisk the butter gently for about 3–5 minutes
• until it darkens and caramelises to a nutty golden brown. Add the chilli flakes right at the end and remove the pan from the heat. Keep warm until ready to use.
• Rub the flatbreads with the onion half
• brush with olive oil and grill on both sides. Put the grill up to its highest setting. Put the tomato gravy over a medium heat again to reheat.
• Brush the marinated steaks with oil on both sides and quickly flash-grill the steaks for 30 seconds–1 minute on each side. Transfer the steaks to the tomato gravy and cook briefly in the sauce
• spooning the tomato gravy over the steaks as it bubbles and cooks. Carefully remove the steaks and cut each steak into 2 or 3 slices.
• Place the grilled flatbreads on the base of a serving platter followed by the tomato gravy. Lay the steak slices on top and spoon over the yoghurt and then the Aleppo chilli butter. Garnish with shallot
• parsley and chillies and drizzle with olive oil. Serve immediately.