İskender Kebab (Beef with Yoghurt and Tomato Butter Sauce)

• 3 cloves Garlic
• 300 g Greek yogurt
• 1 ½ tsp Fine sea salt
• 1 tsp Black pepper
• 600 g Beef sirloin steak
• 2 tsp Sweet paprika
• 80 g Unsalted butter
• 500 g Tomato, ripe
• 4 pieces Pita bread

1. Finely grate 1 clove of the garlic into a bowl, then stir in the yogurt with 0.5 tsp of the fine sea salt and a pinch of the black pepper. Set aside at room temperature while you cook so it is cool but not fridge-cold.
2. Pat the beef dry, then season all over with the sweet paprika, 1 tsp of the fine sea salt, and the remaining black pepper. Peel and finely slice the remaining garlic.
3. Melt 20 g of the unsalted butter in a large frying pan over medium-high heat. Sear the beef for 2 to 4 minutes per side, depending on thickness, until well browned and cooked to your liking, then transfer to a board to rest.
4. Lower the heat to medium and add the sliced garlic to the same pan for 30 to 60 seconds until fragrant. Add the tomatoes and cook for 6 to 8 minutes, stirring, until they break down into a saucy consistency.
5. Add the remaining 60 g unsalted butter to the tomato sauce and stir until melted and glossy. Taste and adjust with a little more fine sea salt if needed, then keep warm over low heat.
6. Warm the pita bread in a dry frying pan for 30 to 60 seconds per side until lightly toasted. Cut into bite-sized pieces and divide between plates.
7. Thinly slice the rested beef and lay it over the toasted pita. Spoon over the warm tomato butter sauce, then finish each serving with a generous dollop of the garlic yogurt.

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