Iskender Kebap

2 lbs thinly sliced rib eye beef ( it doesn’t have to be paper thin)
1 onion finely chopped
¼ cup sunflower oil
¼ extra virgin olive oil
1 tablespoon paprika
½ Turkish pide bread or flat bread
2 large tomatoes grated
2 tablespoons tomato paste or tomato puree
2 cups plain yogurt (my prefer 3.25%)
4 cloves garlic minced
4 green long peppers
1 tomato
1 cup butter
Sea salt

First make the marinade for the thinly sliced rib eye beef , place onions in a cheese cloth and squeeze onions juice. Mix pepper, sunflower oil and onion juice in a bowl, add thinly sliced rib eye beef and marinade about 1 hour. Meanwhile Put the tomatoes and peppers in the oven and grill slowly, as they will become too soft and soggy. Then combine the grated tomato, crushed garlic with olive oil and pepper in a large sauce pan and cook, stirring, over medium high heat until the tomatoes until water evaporates, and add the tomato paste reduce the heat to medium low and cook, stirring for 5 minutes and add the 1 glass water tomato mixture and stir and toss over medium until the iskender is well coated add the salt and remove from the heat. In a 12 inch sauté pan, heat the butter over high heat until smoking. Add marinated thinly sliced rib eye beef to the pan and cook until golden brown about 8 minutes and add the salt and remove from the heat.When everything is ready then slice the Turkish pide bread into square ½ x ½ inch, divide into 2 portions and place as a layer on each plate, adding hot beef onto the Turkish pide bread and drizzle over kebabs as it is the meat sauce. Garnish with the grilled tomatoes, long green peppers and yogurt. Enjoy