Thin-Sliced Beef over Crisp Bread with Tomato Sauce and Yogurt
Paper-thin ribeye seasoned with milk and spices, seared quickly, and finished with a buttery garlic-tomato sauce.
By Moow Editorial ·
- Slice the meat while still firm from freezing, but stabilize it on a cutting board and keep fingers clear of the blade.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 4 servings
- Prep time: 45 minutes, plus at least 5–6 hours freezing
- Cook time: 10 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 4 servings.
- Calories: 490 kcal
- Protein: 39 g
- Carbohydrates: 28 g
- Fat: 24 g
- Sodium: 962 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Have these measured and ready before you begin.
- 500–600 g (17.6–21.2 oz) ribeye steak
- 3 tablespoons plus 1 teaspoon (50 ml) milk
- 1 tsp ground black pepper
- 1/2 teaspoon fine salt
- 1 tsp meat seasoning blend (check the label for salt)
- 4 cups cubed pide or pita bread, toasted crisp
- 1 cup (225 g) plain Greek yogurt
- 2 tablespoons butter, for cooking and finishing
Tomato Sauce
- 1 heaping tbsp butter
- 1 1/2 tbsp tomato paste
- 2 grated tomatoes
- 3/4 cup plus 1 tablespoon (200 ml) hot water
- 1 small pinch granulated sugar
- 1/2 teaspoon fine salt
- 1 tsp ground black pepper
- 1–2 garlic cloves
Directions
1. Wrap the ribeye securely and freeze overnight or for at least 5–6 hours, until firm enough to slice thinly. Let it soften only slightly, then slice very carefully with a sharp knife.
2. Mix the milk with the black pepper, salt, and meat seasoning. Toss with the sliced beef.
3. Heat 1 tablespoon butter in a heavy skillet until very hot. Sear the beef in batches until browned and at least 145°F (63°C), then rest for 3 minutes.
4. For the sauce, melt the butter, cook the tomato paste until fragrant, then add the garlic. Stir in the grated tomatoes, hot water, sugar, salt, and black pepper and simmer briefly.
5. Divide the crisp bread among plates, spoon over tomato sauce, arrange the beef on top, add yogurt alongside, and drizzle with the remaining melted butter.
Sources
Contains milk. Sear whole-cut beef to at least 145°F (63°C) and rest 3 minutes; keep partly frozen meat cold and use extreme care when slicing.