By Siobhan Lenehan, Homecook of the Year Finalist
Ingredients
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3 packs Silver Fern Farms Beef Tenderloin Steaks
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2 tsp fennel seeds
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2 tsp ground cumin
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Baby rocket leaves, to serve
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1 Tbsp raw sugar
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2 tsp yeast
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4 cups plain flour
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½ tsp salt
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1 cup plain yoghurt
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1 cup milk
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2 Tbsp Olive oil
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3x bell pepper, 1 orange, 1 red and 1 yellow
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2 small red onions, finely chopped
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4 cloves garlic, finely chopped
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⅓ cup sugar
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¾ cup apple cider vinegar
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2 bunches coriander
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2-3 tsp each fennel and cumin seeds, toasted
General
Naan
Salsa Verde
Method
Step 1
Mix together fennel and cumin with salt and freshly ground black pepper to form a spice rub. Rub onto the Silver Fern Farms Beef Tenderloin Steaks, leave to rest for 5 minutes. Heat a heavy bottomed frying pan or grill plate to medium-high heat.
Step 2
Grease surface with oil. Cook steaks for approximately 3 minutes each side for medium-rare. Cover and rest for 5 minutes. Slice into fine strips.
Step 3
To make Naan, mix sugar with ⅓ cup tepid water until dissolved. Add yeast to mixture and leave to rest for 10 minutes. Mix flour with salt and add the yeast mixture. Add the yogurt and milk and stir until mixed well. Knead together for 5-6 minutes, until a soft ball forms. Rest for 30 minutes. Divide mixture Into 8-10 balls and roll out into circular wraps. Cook naan one at a time in a hot shallow pan for approximately 30 seconds on each side. Keep covered under a tea towel, while cooking the rest.
Step 4
To make salsa verde, heat oil in a frying pan. Fry bell peppers, onions and garlic for 10-15 minutes. Place bell pepper, garlic and onions into a food processor and blend with vinegar, sugar, one bunch of the coriander, toasted fennel and cumin seeds.
Step 5
To serve, place salsa verde in the center of a naan and top with rocket and coriander leaves and then flat-iron steak strips. Sprinkle with extra toasted fennel and cumin seeds. Roll up and enjoy.
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