Flatbreads with Muhammara, Chargrilled Striploin, Smoked Onion Mayonnaise and Pomegranate Molasses

Tue, 28 July 2026

Ingredients

For the Flatbreads:

Makes 4 large flatbreads

250 g plain flour, also set aside extra for dusting

1 tsp baking powder

0.5 tsp fine sea salt

200 g full-fat Greek yoghurt

olive oil, for the griddle

Olive & Caper Butter

80 g unsalted butter, softened

40 g kalamata olives, pitted and finely chopped

2 tbsp capers, drained and roughly chopped

zest of half a lemon

small pinch of flaky sea salt

To Finish

small bunch of fresh chives finely snipped

small bunch of fresh dill roughly picked

For the Muhammara:

2 large roasted red peppers (from a jar is perfect here), drained and patted dry

100 g walnuts, lightly toasted

1 small garlic clove

2 tbsp sour cherry molasses, also set aside extra to serve

1 tsp ground cumin

0.5 tsp dried chilli flakes, can also use Aleppo pepper if available

2 tbsp olive oil

squeeze of lemon juice

sea salt, to taste

For the Chargrilled Striploin:

2 striploin steaks, (approx. 250 g each), at room temperature

olive oil

flaky sea salt

black pepper, freshly cracked

To Serve:

smoked onion mayonnaise

Shop-bought crispy fried onions

Sour cherry molasses to drizzle

Method

Muhammara

Blitz the peppers, walnuts, garlic, sour cherry molasses, cumin, chilli flakes, olive oil and lemon juice in a food processor until rough and textured — not smooth, you want body.

Season, taste, adjust. Done. This can sit out for a couple of hours if you're getting ahead.

Olive & Caper Butter

Beat the softened butter with the olives, capers, lemon zest and a pinch of flaky salt. Set aside.

Flatbreads

Mix the flour, baking powder and salt, then stir in the yoghurt and bring together into a soft dough. Divide into 4, roll each out to roughly 3–4mm thick.

Brush a hot griddle pan with olive oil and cook each flatbread 2–3 minutes per side until blistered and charred in places.

Straight off the pan, brush generously with the olive and caper butter — let it melt in. Keep warm.

Striploin

Steaks at room temperature. Season well, rub with oil.

Griddle pan screaming hot. 2–3 minutes per side for medium-rare.

Rest 8–10 minutes, then slice against the grain.

To Assemble

Flatbread → muhammara → striploin → smoked mayo → crispy onions → sour cherry molasses → chives and dill.

Serve immediately — this one doesn't wait.