Seared steak with ezme yoghurt & chargrilled veg

Serving size

1 person 2 people 4 people

Ingredients

1 onion
2 Middle Eastern-style bavette steaks

(British beef (96%), yeast extract, cornflour, paprika, tomato powder, salt, garlic powder, ginger, coriander, honey powder, cayenne pepper, maize maltodextrin, cumin, cinnamon, potato maltodextrin, black pepper, cloves, colour paprika extract, sunflower oil.)
1 romano pepper
60g spinach, watercress, beet leaves, carrots
10g flaked almonds (Nuts)
1 courgette
1 tbsp Belazu ezme paste

(Sunflower oil, Grilled Peppers, Rehidrated Sun-dried tomato (Contains salt), Pomegranate Molasses, Tomato paste, Lemon juice, Salt, Garlic puree, Green chilli peppers (contains salt and traces of preservatives: acetic acid, sodium metabisulphite) sulphites max 100ppm, Grape vinegar (Sulphites max 30ppm), Dried onions, Sumac, Red Pepper Flakes, Dried Parsley, Dried Mint, Black pepper)
80g almond yoghurt (Nuts)

(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)

Allergens

Contains: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	105Kcal	472Kcal
	439kJ	1973kJ
Fat	6.6g	30g
of which saturates	1.7g	7.6g
Carbohydrates	3g	12g
of which sugars	1.9g	8.4g
Protein	8.8g	40g
Salt	0.06g	0.27g
Fibre	0.8g	3.8g

Ingredients

80g almond yoghurt (use half) (Nuts)

(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
1 Middle-Eastern style bavette steak

(British beef (96%), yeast extract, cornflour, paprika, tomato powder, salt, garlic powder, ginger, coriander, honey powder, cayenne pepper, maize maltodextrin, cumin, cinnamon, potato maltodextrin, black pepper, cloves, colour paprika extract, sunflower oil.)
1 tbsp Belazu ezme paste (use half)

(Sunflower oil, Grilled Peppers, Rehidrated Sun-dried tomato (Contains salt), Pomegranate Molasses, Tomato paste, Lemon juice, Salt, Garlic puree, Green chilli peppers (contains salt and traces of preservatives: acetic acid, sodium metabisulphite) sulphites max 100ppm, Grape vinegar (Sulphites max 30ppm), Dried onions, Sumac, Red Pepper Flakes, Dried Parsley, Dried Mint, Black pepper)
10g flaked almonds (use half) (Nuts)
0g spinach, watercress, beet leaves, carrots
1 courgette (use half)
1 onion (use half)
1 romano pepper (use half)

Allergens

Contains: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	105Kcal	472Kcal
	439kJ	1973kJ
Fat	6.6g	30g
of which saturates	1.7g	7.6g
Carbohydrates	3g	12g
of which sugars	1.9g	8.4g
Protein	8.8g	40g
Salt	0.06g	0.27g
Fibre	0.8g	3.8g

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Ready in 20 High protein New

Seared steak with ezme yoghurt & chargrilled veg

Name: Seared steak with ezme yoghurt & chargrilled veg
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 1 onion; 2 Middle Eastern-style bavette steaks; 1 romano pepper; 60g spinach, watercress, beet leaves, carrots; 10g flaked almonds; 1 courgette; 1 tbsp Belazu ezme paste; 80g almond yoghurt

Prep time: 0 mins

Total time: 20 mins

Cuisine: Middle Eastern

Food group: Beef

Middle Eastern marinated steak served with a side of fresh garden salad. Chargrilled vegetables and almond yoghurt flavoured with tomatoes, peppers tangy pomegranate molasses and a touch of chilli heat with mint and parsley.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Slice the courgette on an angle. Slice the pepper in half, then cut into wide strips. Cut the onion into wedges (leaving the root slightly intact). Place in a bowl and toss with 2 tsp oil, sea salt and black pepper.
Heat a large griddle pan (or frying pan) on a medium-low heat. Add the vegetables to the pan and cook for 10-15 mins, turning occasionally, until soft and cooked through.
Meanwhile, heat a frying pan with 1 tsp oil on a medium heat. Season the steaks on both sides with sea salt and place in the pan. Cook until golden brown, 3 mins each side for medium rare or 5-6 mins each side for well done. When done, transfer the steaks to a plate and leave to rest for a few mins.
Make the ezme yoghurt. In a bowl, mix the ezme with the yoghurt and lightly season with sea salt and black pepper.
Thinly slice the steaks and serve with the salad leaves, chargrilled veg and ezme yoghurt. Sprinkle over the flaked almonds.