Griddled Steak Flatbread with Muhammara, Crispy Onions & Smoked Onion Mayo

Tue, 17 June 2025

Griddled Steak Flatbread with Muhammara, Crispy Onions & Smoked Onion Mayo

Serves 4

Ingredients

Flatbread

• 250g self-raising flour (plus extra for dusting)

• 1 tsp baking powder (about 5g)

• 1 tsp sea salt (about 5g)

• 175g natural yoghurt

• 1 tbsp olive oil (about 15g)

Muhammara

• 2 large roasted red peppers (approx. 250g drained weight)

• 75g walnuts, toasted

• 1 garlic clove (approx. 5g)

• 20g tomato purée

• 5g smoked paprika

• 2g ground cumin

• 15g pomegranate molasses (or balsamic glaze)

• 15g lemon juice

• 30g olive oil

• Salt, to taste

• Optional: pinch of chilli flakes

Griddled Steak

• 2 x 200g sirloin or ribeye steaks (400g total)

• 10g olive oil

• Salt & cracked black pepper

To Serve

• 40g shop-bought crispy onions

• 60g smoked onion mayonnaise (good quality shop-bought)

• 5g fresh dill, chopped

• 5g fresh mint leaves, torn

• 5g fresh chives, snipped

• Optional: lemon wedges or pomegranate seeds

 

Method

Make the Flatbreads

1. In a large bowl, mix the flour, baking powder, salt, yoghurt and olive oil into a soft dough.

2. Lightly knead on a floured surface for 1–2 minutes.

3. Divide into 4 equal pieces and roll each out to roughly ½cm thick.

4. Cook on a hot dry griddle or non-stick pan for 2–3 minutes on each side until puffed and charred in spots. Set aside and keep warm.

 

Make the Muhammara

1. In a food processor, combine the roasted red peppers, toasted walnuts, garlic, tomato purée, paprika, cumin, molasses, lemon juice and olive oil.

2. Blitz until mostly smooth but with a little texture.

3. Season with salt and a pinch of chilli if using. Adjust lemon or molasses to balance.

 

Cook the Steak

1. Bring steaks to room temperature. Rub with olive oil, salt, and pepper.

2. Sear in a hot pan or griddle for 2½ minutes per side for medium rare.

3. Rest for 5 minutes, then slice thinly against the grain.

 

Assemble

1. Spread a generous spoonful of muhammara over each flatbread.

2. Top with slices of griddled steak.

3. Drizzle over the smoked onion mayo.

4. Scatter with crispy onions.

5. Finish with fresh dill, mint, and chives.

6. Optional: add a few pomegranate seeds or a squeeze of lemon.