Sun-Dried-Tomato Burnt End with coconut lime

Method

1. Start by prepping your olive oil, garlic, smoked paprika so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the fresh ginger in a little butter until translucent.
3. Add the burnt end and let it sun-dried-tomato, undisturbed, so it takes on real color before you stir.
4. Fold in the olive oil and season generously; give everything a minute to come together.
5. Off the heat, brighten it up with a spoonful of yogurt and a final crack of pepper.
6. Serve warm, ideally with something to soak up the sauce.