Method

• 1.
  For the sumac labneh, combine yoghurt, lemon juice and 1/2 tsp salt flakes in a bowl. Transfer yoghurt mixture to a colander lined with muslin or a clean Chux cloth set over a bowl. Fold over cloth to cover and weigh down. Chill for 24 hours to drain.
• 2.
  Place steak, 2 tbs olive oil, garlic, thyme and 2 tsp salt flakes in a bowl and toss to coat. Set aside for 1 hour to bring to room temperature.
• 3.
  Preheat the oven to 220°C. Grease a baking tray and line with baking paper.
• 4.
  To make roasted carrots, toss carrots on prepared tray with cumin, caraway seeds, honey, 1/2 tsp salt flakes and remaining 2 tbs olive oil. Roast carrots, turning halfway, for 30 minutes or until tender.
• 5.
  Heat a chargrill pan or barbecue to medium-high heat. Cook steak mixture for 6-7 minutes each side or until cooked to your liking. Transfer steak to a plate to rest for 8 minutes, then thickly slice.
• 6.
  Meanwhile, for the cucumber, mint and fennel salad, toss all ingredients in a bowl until combined. Fold sumac through labneh.
• 7.
  Scatter steak with the grilled garlic and thyme, and sprinkle with salt flakes. Serve with salad, roasted carrots and sumac labneh.