- 6
- 20 mins
- 32 mins
Ingredients
- Shawarma Spice Rub:
- 2 whole flank steak (1.5 lb or so each)
- 6 pita pockets
- 1 1/4 tbsp cumin
- 1 1/4 tbsp coriander
- 1 1/4 tbsp garlic powder
- 3/4 tbsp paprika
- 1 1/4 tsp turmeric powder
- 3/4 tsp ground cloves
- 3/4 tsp cayenne pepper
- 3/4 tsp black pepper
- 3/4 tsp cinnamon
- Salt
- Marinade:
- 1 large red onion, thinly sliced
- 10 garlic cloves, roughly chopped
- 2 cup red wine
- 1/2 cup white vinegar
- 1/2 cup olive oil
- Lemon Tahini Dressing:
- 1/3 cup tahini sauce
- 3 tbsp water
- 3 tbsp lemon juice
- 1/2 tsp garlic powder, more to taste
- 1/2 tsp salt, more to taste
- Pita fixings:
- 6 pita pockets, more as needed
- 2 large tomatoes, sliced in 1/2-inch rounds, halved
- 1/2 red onion, thinly sliced
- Pickles, optional
- 1 1/2 cup fresh parsley leaves, stems removed
Preparation
Step 1
Place flank steak in a large and heavy kitchen bag; seal.
Beat steak with a heavy meat hammer.
Rub steak on both sides with ½ of the spice rub mixture.
Place steak in a large and deep rectangular dish with the marinade of wine, vinegar, olive oil, red onion and chopped garlic. Cover and refrigerate over night or for at least four hours.
One hour before grilling, remove steak from fridge. Discard marinade, and apply the remaining spice rub mixture on both sides of steak. Let sit in room temperature for one hour.
Meanwhile, prepare the lemon tahini dressing. In a small bowl, whisk tahini, water, lemon juice, garlic powder and salt until smooth. Set aside.
Prepare pita fixings as indicated above. If you desire, grill the tomato and onion slices on a cast iron grill or skillet on medium-high. Set aside.
When ready, heat cast iron grill to high. Grill steak for 6 minutes on each side, turning once. This will yield a medium-rare flank steak.
Remove steak from heat and place on large cutting surface; let rest for 5 minutes.
Cut steak diagonally against the grain for maximum tenderness.
Assemble steak in prepared pita pockets. Top with the lemon tahini dressing and the fixings of grilled tomato and onion, pickles and parsley.
Now you have a shawarma-style flank steak sandwich! Enjoy.