• Before you start making your Iskender Kebab, marinate your steak for a couple of hours in the olive oil and oregano.

For The Sauce

• First of all, set your sauce simmering.
• Gently heat your olive oil in a saucepan and add your chopped tomato.
• Stir around for a few minutes and then add your garlic, chilli flakes and pinch of salt and pepper.
• Once your tomato has really softened, add your tomato paste (salça) and a ladleful of water.
• Stir and heat through until the salça has dissolved.
• Ladle in more water and add your vinegar and stir gently.
• Continue to add more water intermittently to keep your sauce at the thickness you'd like.
• After around 30 minutes, remove your pan from the head and seal with a lid to keep warm.

For The Meat

• Whilst your sauce is simmering, grill your peppers under a high heat until charred.
• Place them to one side.
• Heat olive oil in a frying pan and, once hot, start to fry your marinated beef.
• Meanwhile, heat your pide bread (pitta bread) until it is hot and lightly toasted.
• Fry your meat until browned and you also have some crispy bits, too.

Build Your Iskender Kebab

• Now you need to work fast.
• Take two serving plates.
• Remove your bread from the oven, cut it into bite-sized chunks and divide between the two plates.
• Now top the bread with your beef and add a generous knob of butter to the frying pan you used for the beef.
• Place the pan back on the heat.
• Pour your tomato sauce over both plates and add a serving of yoghurt to each.
• Place your charred peppers on the plate and pour your sizzling butter over the top of your tomato sauce.
• Serve immediately.