Grilled Steak with Two-Ingredient Flatbreads

To make the shawarma butter, heat a Le Creuset Non-Stick Frying Pan over low heat and toast the cumin, paprika and turmeric until fragrant. Immediately remove the spices from the heat and transfer to a bowl to stop them from burning. Place the softened butter into a mixing bowl and add the remaining ingredients as well as the toasted spices, mix well with a spatula until the butter is creamy and the spices are well incorporated.

To make the flatbreads, place all the ingredients into a large mixing bowl and combine until a slightly sticky dough is formed. Portion the dough into 8 balls if you want slightly larger breads. Generously flour a work surface and roll out each dough ball into a rustic flatbread shape about 4 mm in thickness. Heat a Le Creuset Cast Iron Rectangular Grill over medium heat, drizzle each flatbread with olive oil, and grill each side for 2-4 minutes until golden and puffy. Brush each flatbread generously with the butter.

Tip: These flatbreads are so quick and easy to make and require no proving. The dough can also be made the night before and stored in the fridge, taken out the next day, brought to room temperature, rolled, and grilled. Spices like smoked paprika, cumin, and coriander can be added to your flatbread dough.

To make the steaks, brush the steak with a drizzle of olive oil and season well with salt. Using stainless steel tongs, place the steak fat side down on the hot grill and allow the fat to render until golden and crispy. Once the fat is rendered, cook the steaks on each side to your liking. Remove from the pan and allow them to rest. Serve with griddled flatbreads and green tabbouleh salad.

Tip: Remove the steaks from the fridge 30 minutes before cooking to bring them to room temperature. Pat dry steak on a kitchen paper towel.