One of our favourite receipes at the moment is from a recipe book we’ve had a home for years Berber & Q. Full of insane BBQ recipes from an ex-Ottolenghi chef Josh Katz.
Obviously, as we’re in Cornwall and are spoilt for choice with the produce and local suppliers here, we would be getting our meat from James Kittow or your nearest local butcher. The sourdough from our friends at An Mor Bakery, the eggs from St Ewe Eggs and sea salt and pepper from Cornish Sea Salt.
Steak & Eggs with Labneh, Charred Tomatoes & Za’atar (serves 2, from Lazy Sundays)
Ingredients
- 2 onglet steaks, 120g each (at The Aussie Smoker, we would be using Skirt)
- 2 plum tomatoes, the best you can find
- Olive oil
- 1 tbsp finely chopped oregano
- 2 slices of sourdough
- ½ garlic clove
- 60g labneh
- 2 medium free-range eggs, fried sunny-side up
- 1 tsp za’atar
- Grated zest of ¼ lemon
- 2 tbsp Herb Oil
Method in brief
- Get a barbecue or ridged grill pan very hot. Season the steaks with salt and pepper and grill them for about 4-5 minutes per side, turning them a few times, until medium-rare (around 55°C). Then rest them for a few minutes.
- Oil and season the cut sides of the halved tomatoes. Cook them cut-side down in a hot cast-iron pan for 5-7 minutes without moving them, until charred. Finish with oregano.
- Grill the sourdough, rub it with the garlic and brush it with oil.
- Fry the eggs sunny-side up.
- To serve, spread labneh on the plate, then add the sliced steak, tomatoes, sourdough and eggs. Finish with za’atar, lemon zest and herb oil.
You could even try The Aussie Smoker BBQ Rub to season your steaks!
