Iranian-style Grilled Beef with Spiced Tomato Sauce

Ingredients

In this Iranian adaptation, the traditional German Rostbrätel is transformed into a Persian delight by incorporating Middle Eastern spices and a tangy spiced tomato sauce. The original dish typically uses German seasonings and is served with potatoes or bread, while this version embraces the flavors of Iran and pairs the grilled beef with a rich tomato sauce infused with Persian spices. We alse have the original recipe for Rostbrätel, so you can check it out.

• 500g (1.1 lb) beef steak, preferably ribeye or sirloin 500g (1.1 lb) beef steak, preferably ribeye or sirloin
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1/2 teaspoon ground saffron 1/2 teaspoon ground saffron
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon ground sumac 1 teaspoon ground sumac
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 tablespoon pomegranate molasses 1 tablespoon pomegranate molasses
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the olive oil, cumin, turmeric, saffron, salt, and black pepper to make the marinade.
2. 2.
   Place the beef steak in a shallow dish and rub the marinade all over it. Cover and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   In a saucepan, heat a tablespoon of olive oil over medium heat. Add the onions and garlic, and sauté until golden brown.
5. 5.
   Add the diced tomatoes, tomato paste, cinnamon, cardamom, sumac, and pomegranate molasses to the saucepan. Stir well and let the sauce simmer for 15-20 minutes, until it thickens.
6. 6.
   Meanwhile, remove the beef from the marinade and grill it for about 4-5 minutes per side, or until desired doneness is reached.
7. 7.
   Once the beef is cooked, let it rest for a few minutes before slicing it into thin strips.
8. 8.
   Serve the grilled beef with the spiced tomato sauce, garnished with fresh parsley.

Treat your ingredients with care...

• Saffron — To enhance the flavor and aroma of saffron, soak the threads in a tablespoon of warm water for 10 minutes before adding them to the marinade.
• Sumac — Sumac adds a tangy and slightly citrusy flavor to the tomato sauce. If you can't find sumac, you can substitute it with a squeeze of lemon juice.

Tips & Tricks

• For a smokier flavor, you can grill the beef over charcoal instead of a gas grill.
• If you prefer a spicier sauce, add a pinch of cayenne pepper or chili flakes to the tomato sauce.
• Serve this dish with Persian rice and a side of grilled vegetables for a complete Iranian meal.

Serving advice

Serve the Iranian-style grilled beef with spiced tomato sauce as the main course of a Persian-inspired dinner. Accompany it with fluffy saffron rice, grilled vegetables, and a refreshing cucumber and mint salad. Don't forget to garnish the dish with fresh parsley for a pop of color.

Presentation advice

Arrange the sliced grilled beef on a platter and drizzle the spiced tomato sauce over it. Sprinkle some sumac and additional fresh parsley on top for an appealing presentation. Serve the dish with a side of saffron rice and grilled vegetables to create an enticing visual display.