Palestinian-style Spiced Steak

Ingredients

In this Palestinian adaptation of the American dish, Steak de Burgo, we incorporate traditional Palestinian spices and flavors to create a unique fusion. The original dish typically features a creamy garlic sauce, but we replace it with a refreshing tomato and cucumber salad seasoned with traditional Palestinian herbs. This adaptation adds a Middle Eastern twist to the classic steak, resulting in a delightful blend of flavors. We alse have the original recipe for Steak de Burgo, so you can check it out.

• 4 steaks (approximately 200g/7oz each) 4 steaks (approximately 200g/7oz each)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 2 tablespoons za'atar 2 tablespoons za'atar
• 1 tablespoon sumac 1 tablespoon sumac
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cucumber, diced 1 cucumber, diced
• 1/4 cup fresh mint leaves, chopped 1/4 cup fresh mint leaves, chopped
• Juice of 1 lemon Juice of 1 lemon

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, combine the olive oil, za'atar, sumac, cumin, salt, and black pepper to create a marinade.
2. 2.
   Rub the marinade onto both sides of the steaks, ensuring they are evenly coated. Let them marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.
3. 3.
   Preheat the grill or a skillet over medium-high heat.
4. 4.
   Cook the steaks for approximately 4-5 minutes per side for medium-rare, or adjust the cooking time according to your preference.
5. 5.
   While the steaks are cooking, prepare the salad by combining the diced tomatoes, cucumber, mint leaves, and lemon juice in a bowl. Toss gently to combine.
6. 6.
   Once the steaks are cooked to your desired doneness, remove them from the heat and let them rest for a few minutes.
7. 7.
   Serve the steaks alongside the refreshing tomato and cucumber salad.

Treat your ingredients with care...

• Za'atar — Za'atar is a traditional Middle Eastern spice blend consisting of dried thyme, sumac, sesame seeds, and salt. If you can't find za'atar, you can make your own by combining equal parts of dried thyme, sumac, and sesame seeds.
• Sumac — Sumac is a tangy spice commonly used in Middle Eastern cuisine. It adds a unique citrusy flavor to dishes. If you don't have sumac, you can substitute it with a combination of lemon zest and a pinch of salt.
• Cumin — Cumin is a warm and earthy spice that enhances the flavor of the steak. For the best flavor, use freshly ground cumin seeds.

Tips & Tricks

• For a smoky flavor, you can grill the steaks over charcoal instead of using a skillet.
• Allow the steaks to come to room temperature before cooking to ensure even cooking.
• Adjust the cooking time based on the thickness of the steaks and your desired level of doneness.
• Serve the steak with traditional Palestinian flatbread, such as pita or taboon bread, for an authentic experience.
• If you prefer a spicier kick, add a pinch of red pepper flakes to the marinade.

Serving advice

Serve the Palestinian-style Spiced Steak alongside a generous portion of the tomato and cucumber salad. Garnish with additional fresh mint leaves for added freshness. This dish pairs well with a side of hummus and warm pita bread.

Presentation advice

Arrange the steak slices on a platter, slightly overlapping each other. Place the tomato and cucumber salad in a separate bowl and position it next to the steak. Sprinkle some extra za'atar and sumac on top of the salad for an attractive presentation.