This upscale steak shawarma features sous vide-cooked strip steaks rubbed with cumin, coriander, and smoked paprika, then seared and sliced, paired with a bright Israeli chop salad and creamy tahini for a restaurant-quality meal at home.
Delivery in as fast as one hour.*
Prices vary by store
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Pat strip steaks dry with paper towels and season with cumin, coriander, paprika, and salt. Using your hands, rub the spices into the steak. Vacuum seal steaks using a vacuum sealer or with our DIY vacuum sealing guide. Place sealed steaks in a Suvie pan and fill the pan with water. Insert pan into your Suvie, input settings, and cook now or schedule.
After the cook, remove the pan from your Suvie. Drain excess water from the pan, remove steaks from the vacuum-sealed bags and pat steaks dry thoroughly with paper towels.
Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the steaks and sear on all sides until browned, about 30 seconds per side. Remove steaks from the skillet and set aside to rest, about 5 minutes, before slicing in 1/2-inch thick slices.
In a medium bowl, stir together cucumber, tomato, onion, parsley, olive oil, and lemon juice. Season salad to taste with salt and pepper.
Divide naan between 4 plates and top with steak and salad. Drizzle with tahini before serving.
Store cooked sliced steak separately from salad in airtight containers in the fridge up to 3 days; reheat steak gently in a skillet over low heat with a splash of water to retain moisture.
sous vide immersion circulator (optional; stovetop method works) · meat thermometer · cast-iron skillet
Yes. Season the steaks and cook them in a cast-iron skillet over medium-high heat for 3–4 minutes per side for medium-rare, then rest before slicing.
Strip steak is ideal for its tenderness and marbling. Ribeye or sirloin also work well; adjust cooking time based on thickness.
Yes, chop and store vegetables separately in airtight containers up to 24 hours ahead. Combine just before serving to prevent sogginess.
Tahini is traditional, but you can swap it for Greek yogurt mixed with lemon and garlic, or hummus for a different texture.
Use a meat thermometer: pull the steak at 130–135°F internal temperature. It will rise 5°F while resting.
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