Peanut beef with flatbread…basically just pan-fried steak coated in a spicy peanut crumb, served up on my Quick 20 Minute Flatbread. So good.
I have to confess that I’m not much for pan-fried steak – it just doesn’t do it for me, if you know what I mean? But add a bit of flavour and texture from the peanuts, some creaminess from the yoghurt, freshness from the salad, then put it all on top of a fluffy, tender flatbread and I am sold! Pan-fried steak it is!
An easy, tasty meal that is just a bit fancier 🙂 than pan-fried steak and is weeknight friendly. Winner!
Pan-fried steak with a spicy peanut crumb, served on my Quick 20 Minute Flatbread
- Flatbread - makes 4
- 1 cup / 160g self raising flour - sifted (plus more for rolling)
- ¾ cup / 170g low fat greek yoghurt
- 1 tbsp. olive oil
- 4 frying steaks - I use sirloin/strip loin - trimmed (or not!) to your liking (see note)
- ¾ cup / 110g unsalted roasted peanuts
- ¾ tsp sweet paprika
- ¾ tsp powdered garlic
- ¼ tsp cayenne pepper
- pinch fine salt
- 2 tbsp. olive oil - divided
- 1 tbsp. butter - melted (for brushing)
- ⅔ cup mint leaves - roughly chopped (see note)
- ⅔ cup flat leaf parsley roughly chopped (see note)
- 250g cherry tomatoes - quartered (see note)
- ½ small red/spanish onion - very finely sliced (see note)
- 1 tbsp. red wine vinegar
- 4 tbsp. low fat greek yoghurt
- juice of 1 lemon
- In a medium bowl, add 170g (3/4 cup) greek yogurt and 1 tbsp. olive oil and mix to combine
- Add self raising flour and salt, mixing to combine
- Once mixture is nearly combined, use your hands to bring mixture together into a ball of dough, then knead lightly on a floured surface for 1 min until dough becomes smooth
- Divide dough into 4 equal portions (see note) and roll out each portion into a rough 24cm long and 3mm or ⅛ inch thick oval shape (see note)
- Meanwhile heat a large non-stick frypan over medium high heat, shake off any excess flour from flatbreads and fry (2 at a time) for 2 mins each side, then remove to plate, cover with a clean tea towel and set aside
- In a small bowl, combine red onion and vinegar - set aside (see note)
- Add peanuts to a food processor and pulse until finely chopped (less than 1 min - any more and you may end up with peanut butter!) - alternatively chop by hand using a sharp knife
- On a large plate, add paprika, powdered garlic, cayenne pepper and salt to crushed nuts, mixing to combine
- Rubs steaks all over with ½ tbsp. olive oil, then add steaks to crushed nut mixture, pressing to coat well
- Heat 1 tbsp. olive oil in a large non-stick frypan (I use the pan from the flatbread, just carefully wipe out any remaining flour) over medium high heat
- Add steaks and turning once, fry to your liking - this will depend on how thick your steak is and how you like it done (rare, medium rare, well done etc) - add more oil if needed
- Remove to a plate and cover loosely with foil to rest
- Combine remaining 4 tbsp of yoghurt and lemon juice and set aside
- Combine mint, parsley, tomatoes and onion mixture, mixing to combine and set aside
- Take one flatbread and brush the presentation side lightly with melted butter
- Slice steak - reserving any juices/crushed nuts from the plate
- Spread 1 flatbread with 1 tbsp. of yogurt, top with steak (drizzle over reserved juices/crushed nuts) and salad
- Serve immediately
You also of course have the option to leave out the flatbread all together, and just serve the steak with the salad (still tastes good!) and another side if you wish.
I used sirloin/strip loin in these photos, but I have also made this dish with scotch fillet. It is really up to you what cut of beef you use. As long as it is suitable to pan fry then you should be good. I also prefer to use a thick cut - I like my steak to be medium and I find that easier to achieve with a thicker cut - just don't make it TOO thick or your peanut crumb will burn before your steak cooks.
Brushing the flatbreads with melted butter on the top/presentation side before serving moistens any excess flour on top and just tastes good!
This recipe calls for a small amount of red/Spanish onion - we are not big fans of raw onion in this house, that is also why I have marinated the onion in red wine vinegar. This cuts back on the raw onion flavour. You can always add more onion if you want, and leave out the vinegar if you like as well - your choice!
I use my kitchen scales to weigh out the dough evenly for rolling - I find it takes the guess work out of trying to make all the flatbreads the same size. The reason I roll the flatbreads into rough 24cm / 9½ inch ovals (24cm long ways) 3mm or ⅛ inch thick is so that I can fit 2 in a 24cm / 9½ inch (base measurement) frypan at once. They tend to shrink a little after you roll them out as well. Just easier for cooking. They will tend to develop a few large air bubbles as you cook the first side. If these are too large when you flip them over to get even contact with the pan, I just use a potato masher to put pressure on that spot to help them cook evenly.
You can very well end up with peanut butter if you process the peanuts for too long - that's why I tend to pulse them - I find it's easier to control doing it in short little bursts.