Grilled Steak Flatbreads on the Napoleon Gas Grill | Learn to Make Zhoug: A Yemeni Cilantro Sauce

steak

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is leaner and more affordable.

fresh cilantro

🥗Healthier: fresh basil

💰Cheaper: dried cilantro

Basil offers a different flavor but is often more accessible.

green chili peppers

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños provide heat while bell peppers are milder and cheaper.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is thicker and richer in protein.

Sift the flour to aerate it before measuring.

Combine ice water and olive oil in a bowl.

Add 5 cups of flour, salt, sugar, and yeast to the bowl.

Mix until homogeneous, then knead for 5-10 minutes for gluten development.

Let the dough rest covered for 30 minutes for bulk fermentation.

Prepare the Zhoug by grinding cardamom pods in a mortar and pestle.

Add cumin seeds and aleppo pepper to the ground cardamom and grind into a fine powder.

Mix in kosher salt and minced garlic to create a paste.

Add chopped jalapenos and cilantro to the mixture.

Blend everything together with olive oil until desired consistency is reached.

Divide the rested dough into balls and roll out into flatbreads.

Grill the flatbreads directly on the grill until cooked through.

Grill the steak using hot and fast techniques, adjusting for desired doneness.

Cooking Techniques

Equipment Needed

Spice Level: