Tavern Steak

Ingredients

Steaks

• 1 lb ground lamb
• 1/2 lb ground beef, 80/20
• 1/2 small yellow onion, grated
• 2 cloves garlic, grated
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 Tbsp chopped fresh mint or parsley
• Vegetable oil for the grates

Dill yogurt

• 1 cup plain Greek yogurt
• 2 Tbsp chopped fresh dill
• 1 Tbsp lemon juice
• 1 small clove garlic, grated
• 1/4 tsp kosher salt

Olive and fig relish

• 1/2 cup pitted Kalamata olives, chopped
• 4 dried figs, stemmed and chopped
• 1 Tbsp olive oil
• 1 tsp red wine vinegar
• 1 tsp honey
• 1 Tbsp chopped parsley
• Pinch of cayenne

Instructions

Sauces

1. Stir the dill yogurt together and refrigerate.
2. Stir the relish together and leave at room temperature.

Steaks

1. Mix steak ingredients with your hands just until combined.
2. Shape 4 ovals, 3/4 inch thick, with a shallow dimple in each. Chill 15 minutes.
3. Heat the grill to medium-high and oil the grates.
4. Grill 4 to 5 minutes per side, to 160°F.
5. Rest 5 minutes. Serve with both sauces and flatbread.

Tips

Dimple: keeps the steaks flat instead of doming.

Rain plan: grill pan over medium-high, same timing.

Pairs with: Dwarven Flatbread.

Inspired by Hero's Feast