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.
No comments:
Post a Comment