Name: Cumin Steak Shawarma with Israeli Chop Salad and Tahini
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 (8 oz) strip steaks; 2 tsp cumin; ½ tsp coriander; ½ tsp smoked paprika; 1 tsp salt; 1 cup diced cucumber; 1 cup diced tomato; ½ cup diced red onion; 1 cup fresh parsley; 3 tbsp olive oil, plus 1 tbsp for searing steaks; ¼ cup lemon juice; ¼ cup tahini; 4 naan flatbreads, toasted

1

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.

2

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.

3

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.

4

In a medium bowl, stir together cucumber, tomato, onion, parsley, olive oil, and lemon juice. Season salad to taste with salt and pepper.

5

Divide naan between 4 plates and top with steak and salad. Drizzle with tahini before serving.

Cumin Steak Shawarma with Israeli Chop Salad and Tahini

Ingredients

13 Ingredients

Instructions

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