Yesterday I had the joy of presenting some new ideas that I'm developing for the market, in time to enjoy for Father's Day, on CBC's Weekend Morning Show with host Nadia Kidwai.
The lovely beef striploin came from Wildfire Farms and the pizza dough is available on market days at Old Church Bakery. Easy and delicious! The rub is a Baharat (spice blend) that I've added ground pumpkin seeds and smoked paprika to to make a Manitoba version of Duq'qah, an Egyptian spice and ground nut blend for meats and flatbreads. I'll be bringing this to market very soon.
For the flatbread, 1 bag pizza dough from Old Church Bakery, divide into 2-4 pieces and, with a bowl of water to wet the fingers, pull and spread onto a silpat or parchment papers. Spread a spoonful of the Duq'qah onto each flatbread, sprinkle with a pinch of salt, and drizzle with olive oil. Bake in a 450ºF oven or on a hot grill until done, 4-7 minutes, depending on oven or grill.
For the steaks, in order to get a crust, lightly coat each steak with Dijon mustard and then coat with the Duq'qah. Season with a slight amount of salt. Prior to grilling, drizzle olive oil on each steak. Grill to preferred doneness, I recommend rare, but... Let the meat rest for about 5 minutes before slicing.
I topped these flat breads and steak slices with a bit of onion jam, but garnish as you like.