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3-4 scotch fillet steaks
Olive oil
1 tsp dried oregano
1 tsp smoked paprika
1 tsp ground cumin
1 tsp chilli flakes
1 tsp sumac
A generous sprinkle of Murray River Salt
Sumac pickled onions:
1 finely sliced red onion
1/2 cup chopped fresh Italian parsley
1.5 tbsp sumac
Juice of 1 lemon
1 tsp salt and pepper
Spoon of Greek yoghurt
Slice 3-4 scotch fillet steaks in to large cubes then place in a bowl.
Add olive oil, 1 tsp dried oregano, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp chilli flakes, 1 tsp sumac and a generous sprinkle of Murray River Salt.
Mix the spices through the beef then allow to marinate in the fridge for 1 hour.
Meanwhile prepare the sumac pickled onions by mixing the following ingredients in a bowl: 1 finely sliced red onion, 1/2 cup chopped fresh Italian parsley, 1.5 tbsp sumac, juice of 1 lemon, 1 tsp salt and pepper. Set aside in the fridge to soften.
Add oil to a pan set over high heat. Place the marinated steak in to the pan and cook for 3-4 minutes until a nice crust has formed. Flip and cook for a further 2-3 minutes.
Give them a final toss in the marinate in the pan then remove.
To serve add the steak bites to a serving plate, spoon Greek yoghurt over the beef, then generously top with the sumac pickled onions.
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