Peanut Beef with flatbread…basically just pan-fried steak coated in a spicy peanut crumb, served up on my Quick 20 Minute Flatbread. So easy, but delicious!
I have to confess that I’m not much for plain 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!
Peanut Beef on Quick 20 Minute Flatbread
- 1 cup / 160g self raising flour - sifted plus more for rolling
- 3/4 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)
- 3/4 cup / 110g unsalted roasted peanuts
- 3/4 tsp sweet paprika
- 3/4 tsp powdered garlic
- 1/4 tsp cayenne pepper
- pinch fine salt
- 2 tbsp. olive oil divided
- 1 tbsp. butter - melted for brushing
- 2/3 cup mint leaves roughly chopped (see notes)
- 2/3 cup flat leaf parsley roughly chopped (see notes)
- 250 g cherry tomatoes quartered (see notes)
- 1/2 small red/spanish onion very finely sliced (see notes)
- 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 notes) and roll out each portion into a rough 24cm long and 3mm or 1/8 inch thick oval shape (see notes).
- 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 notes).
- 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 1/2 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.