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Steak Strips With Garlic Yogurt, Tomato Sauce and Butter Fried Pide
40-50 Mins

Steak Strips With Garlic Yogurt, Tomato Sauce and Butter Fried Pide

Help take the stress off:

  • Tomato sauce can be cooked a day ahead and kept in the refrigerator you're ready to reheat to serve.
Steak Strips With Garlic Yogurt, Tomato Sauce and Butter Fried Pide



Steak Strips

  • 2 Turkish Pide Breads (10-12cm, round shaped) - cut into 2cm cibes
  • 60g Butter
  • 2 Tbsp Light Olive Oil
  • 400g Steak, cut into strips
  • Fresh Thyme - for serving
  • Salt
  • Freshly ground pepper

For the garlic yogurt:

  • 400g Onken Natural Set Yogurt
  • 1 Garlic Clove, crushed
  • Salt

For the tomato sauce

  • 300g tomato passata
  • 2 Tbsp Olive Oil
  • 1 Garlic Clove, crushed
  • 1 Tsp Turkish Chilli Flakes
  • Salt


  • Step 1

    Combine Onken Natural Set Yogurt, crushed garlic and salt in a bowl. Use a whisk to mix them and set aside the prepared garlic yogurt.

  • Tip This is best when freshly prepared right before serving

  • Step 2

    For the tomato sauce, heat the olive oil in a saucepan until it starts bubbling. Add the garlic and mix for a few seconds until you can smell the garlic. Add the tomato passata, salt and chilli flakes in the saucepan. Mix together, reduce the heat to medium low and bring the tomato sauce to a boil. Keep cooking for 3 more minutes after the boiling starts. Turn off the heat, remove the garlic and keep the sauce warm (or reheat it just before serving).

  • Step 3

    Melt half of the butter in a medium non-stick pan over medium heat and wait until it starts bubbling. Add half of the bread cubes in the pan, keep stirring with a wooden spoon and cook them thoroughly until they get a bit crunchy. Put the butter fried bread cubes in a large serving plate. Melt the remaining butter in the pan and cook the second batch of the bread cubes in the same way. Add them in the serving plate when ready.

  • Step 4

    Heat a wide non-stick pan over medium high heat. Brush the steaks on both sides with olive oil and season with salt and freshly ground black pepper. Place the steaks in a hot pan and fry each side for about 1.5 minutes until sealed. Cook for a further 3-4 minutes for rate, 4-6 minutes for medium, 7-8 minutes for well done, turning halfway through cooking. Remove from the pan, allow to rest for 5 minutes and then cut into strips with a sharp knife.

  • Tip Using beef strips, or pre-cutting a steak is the more traditional method. Cook the strips thoroughly for 4-5 minutes until nicely browned. If cooking for more than 6, cook the meat in 2 batches.

  • Step 5

    To serve, spread the garlic yogurt over butter fried bread cubes. Add the warm tomato sauce over it. Add the cooked steak strips on top. Sprinkle fresh thyme leaves and serve immediately.

  • Tip You can replace the steak strips with fried aubergine cubes. Simply cut aubergine into 1.5 cm cubes and season them with salt. Fry them in light olive oil, remove from the oil with a slotted spoon and leave them on a kitchen paper to drain the excess oil.

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