Flatbreads with Muhammara, Chargrilled Striploin, Smoked Onion Mayonnaise & Sour Cherry Molasses

For the Flatbreads:

Makes 4 large flatbreads

• 250 g plain flour, also set aside extra for dusting
• 1 tsp baking powder
• 0.5 tsp fine sea salt
• 200 g full-fat Greek yoghurt
• olive oil, for the griddle

Olive & Caper Butter

• 80 g unsalted butter, softened
• 40 g kalamata olives, pitted and finely chopped
• 2 tbsp capers, drained and roughly chopped
• zest of half a lemon
• small pinch of flaky sea salt

To Finish

• small bunch of fresh chives finely snipped
• small bunch of fresh dill roughly picked

For the Muhammara:

• 2 large roasted red peppers (from a jar is perfect here), drained and patted dry
• 100 g walnuts, lightly toasted
• 1 small garlic clove
• 2 tbsp sour cherry molasses, also set aside extra to serve
• 1 tsp ground cumin
• 0.5 tsp dried chilli flakes, can also use Aleppo pepper if available
• 2 tbsp olive oil
• squeeze of lemon juice
• sea salt, to taste

For the Chargrilled Striploin:

• 2 striploin steaks, (approx. 250 g each), at room temperature
• olive oil
• flaky sea salt
• black pepper, freshly cracked

To Serve:

• Builín Blasta smoked onion mayonnaise
• Shop-bought crispy fried onions
• Sour cherry molasses to drizzle