Flat Bread Topped With Rib Eye Steak
With thanks to Lungi for the recipe
A two ingredient flat bread topped with Georgie’s deliciously seasoned & marinated rib eye steaks
Ingredients:
2 cups self raising flour, sifted
1/4 cup plain yoghurt
Georgie's rib eye steaks
2 tbsps tomato paste
1/2 cup mozzarella cheese, grated
Cherry tomato and avocado purée for suggested garnishes
Method:
1
In a hot pan seal the steaks on each side for a crisp coating, then place in the oven on grill for 8mins. You can also cook on a grill braai for 5-8mins on each side. Remove and allow to rest.
2
Combine the flour and yoghurt to form a dough and knead for 10-15mins until smooth.
3
Divide the dough in two balls and roll lengthways to 2-5mm thick, place on a greased baking tray and bake for 8-12mins @ 200 degrees Celsius until golden
4
Slice the rested meat. Spread the tomato paste over the two flat breads and top with the mozzarella. Return to the oven to melt slightly.
