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Flat iron Shawarma steak
With Quinoa Tabbouleh & Tahini

 

Cooking Time 20 minutes

Category

Beef

Serving

1 Person

Cuisine

Mediterranean

From the test group:

A meaty Mediterranean classic with a gourmet spin? Don’t mind if we do. Introduce your taste buds to a juicy flat iron shawarma steak with a decadent and delicious side of quinoa tabbouleh, drizzled with an aromatic tahini sauce with just a hint of lemon for extra zest.

EGP132.00

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Ingredients

Directions

Step 1 – Prepare Onion Pickles

Thinly slice the red onion. Combine half the amount of onion with the apple cider vinegar in a small bowl and add 1 tablespoonful (TBSP) of room temperature water, stir then leave aside to pickle.

Step 2 – Cook your Steak

Cut garlic cloves in half and add it to a frying pan with 1 tablespoonful (TBSP) corn oil on medium heat. Add the steak and cook for (3) minutes on each side for a medium-well steak (4 minutes each side for a well-done steak). Add the remaining sliced onion and the garlic to the pan halfway through the cooking time. Once cooked; turn off the heat, cover the pan and keep warm.

Step 3 – Prepare the Quinoa

Roughly chop the parsley and mint leaves with a knife. Dice the cucumber and tomatoes into small cubes. Add the vegetables (cucumber, tomato, mint, parsley) to the precooked Quinoa, then add the pickled onions mix (from step 1), then season with Olive Oil, salt and black pepper.

Step 4 – Finish and Serve your Dish

Place the Quinoa tabbouleh in a serving plate (from step 3). Slice the steak as seen in the picture and place it beside the Quinoa tabbouleh, pour over any remaining juices from the steak pan without the garlic (throw away the garlic). Drizzle with the tahini dressing and garnish with lemon wedges on the side. Enjoy!!

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EGP132.00

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