Ingredients
For the steak marinade
- 250ml/9fl oz walnut oil
- 2 tbsp ground paprika
- 1 tbsp ground cumin
- 1 tsp lemon thyme
- 1 tsp oregano
- 2 sirloin steaks (roughly 200–225g/7¼–8oz each)
- salt and freshly ground black pepper
For the gözleme
- 1 onion, roughly chopped
- 9 garlic cloves, roughly chopped
- drizzle olive oil
- 160g/5¾oz plain flour, plus extra for dusting
- 160g/5¾oz self-raising flour
- 300g/10½oz Greek-style plain yoghurt
- 200g/7oz mozzarella, grated
- 200g/7oz Cheddar, grated
- 4 free-range eggs
For the aioli
- 2 garlic cloves
- 500ml/18fl oz olive oil
- 4 free-range egg yolks
- 1 tsp smoked paprika
For the tomatoes
- 10 red and yellow cherry tomatoes, halved
- pinch caster sugar
- drizzle rapeseed oil
Method
Preheat a barbecue or griddle pan over a high heat. To make the marinade, mix the walnut oil, paprika, cumin, thyme and oregano together in a roasting tin and set aside.
Season the steaks with salt and pepper, then seal on the barbecue or griddle, turning every minute or so, until the outside is charred but the meat is still very rare. Place the steaks in the marinade, cover and leave in the fridge for at least 1 hour.
Meanwhile, to make the gözleme, fry the onion and garlic in the oil over a gentle heat for 15 minutes. Tip the mixture into a food processor and blend until completely smooth. Set aside to cool. Preheat the oven to 240C/220C Fan/Gas 8, then preheat two baking trays until hot.
Place both flours, the yoghurt and a pinch of salt in a large bowl. Bring it together to form a soft dough, then turn it out onto a well-floured surface and knead until smooth. Separate into four pieces and roll into balls. On the floured surface, roll the balls into very thin circles.
Place 25g/1oz of the onion-and-garlic purée in the middle of each circle, scatter over a little of both cheeses, crack an egg on top and carefully fold the dough circle in half over the egg, sealing the edges. Bake on the hot baking trays for 12 minutes, or until the egg has solidified and dough has cooked and is golden-brown.
Meanwhile, to make the aioli, blend the garlic and a little oil with a pinch of salt in a food processor. Add the yolks and blend until the mixture becomes slightly pale. Add the remaining oil, a little at a time, whilst blending, until it thickens. Add the smoked paprika and mix.
To make the tomatoes, lay the tomatoes on a baking tray, sprinkle with the sugar and a pinch of salt, then drizzle with the oil. Bake for 5–10 minutes, or until juicy.
To serve, remove the steaks from the marinade and cut them into 3cm/1in-thick slices. Divide between four places, dress with a drizzle of the marinade and season. Place a gözleme on each plate and serve with the roast tomatoes and aioli.