Ingredients
- •2 lb sirloin steak (1.5 inches thick)
- •2 tsp kosher salt
- •1 tsp freshly cracked black pepper
- •1 tsp ground cumin
- •For tomato sauce:
- •2 tbsp unsalted butter
- •1 can (14 oz) crushed tomatoes
- •2 cloves garlic, minced
- •1 tsp sugar
- •Salt to taste
- •For browned butter:
- •4 tbsp unsalted butter
- •1 tsp Aleppo pepper
- •For serving:
- •2 Turkish pita breads (pide), torn into pieces
- •1 cup thick plain yogurt
- •Fresh parsley
- •Grilled long green peppers and tomato halves
Instructions
1
Season sirloin with salt, pepper, and cumin.
2
Place in a vacuum-seal bag and seal.
3
Preheat sous vide bath to 131°F (55°C). Cook for 2 h.
4
Make the tomato sauce. Melt 2 tbsp butter, add garlic 1 min, add crushed tomatoes and sugar. Simmer 15 min. Keep warm.
5
When beef is done, pat dry and sear in a blazing skillet 45 sec per side.
6
Let rest 5 min, then slice very thin against the grain.
7
Make browned butter. Melt 4 tbsp butter until foaming and golden, add Aleppo pepper.
8
To assemble, spread torn pita across a plate. Ladle tomato sauce over the bread.
9
Layer thin-sliced beef over the sauced pita.
10
Spoon thick yogurt alongside.
11
Pour the sizzling browned Aleppo butter over everything.
12
Garnish with parsley. Serve with grilled peppers and tomatoes.
Notes
- •The order matters - bread, sauce, meat, yogurt, then hot butter LAST so it sizzles
- •Turkish pita (pide) is softer and thicker than Lebanese pita - it soaks up sauce better
- •Browned butter should be poured while still sizzling for the full effect
- •Named after Iskender Efendi of Bursa who invented this in the 1800s
Nutrition information
Calories
520 cal
Protein
42g
Fat
30g
Carbs
22g
Tags
turkishkebabspecial occasioncomfort food