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Photo: Jacob Fox
Active Time:30 minsTotal Time:55 minsServings:4Jump to Nutrition Facts
Active Time:30 minsTotal Time:55 minsServings:4
Active Time:30 mins
Active Time:
30 mins
Total Time:55 mins
Total Time:
55 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsSteak¼cuplemon juice¼cupbalsamic or cider vinegar2tablespoonsextra-virgin olive oil1teaspoonkosher salt1teaspoongarlic powder½teaspoonground allspice½teaspoonground cardamom½teaspoonground cinnamon½teaspoonground cumin½teaspoonground nutmeg½teaspoondried oregano¼teaspoonground cloves¼teaspooncayenne pepper¼teaspoonground ginger1poundskirt steak, trimmedSauce & Accompaniments1cooked medium beet, peeled1clovegarlic, crushed and peeled½cupwhole-milk plain dahi (see Tip, below) or yogurt1 ½teaspoonstahini¼teaspoonkosher salt¼cupcoarsely chopped fresh dill1Persian (mini) cucumber, chopped46-inch whole-wheat pitas, warmed
Cook Mode(Keep screen awake)
Ingredients
Steak
¼cuplemon juice
¼cupbalsamic or cider vinegar
2tablespoonsextra-virgin olive oil
1teaspoonkosher salt
1teaspoongarlic powder
½teaspoonground allspice
½teaspoonground cardamom
½teaspoonground cinnamon
½teaspoonground cumin
½teaspoonground nutmeg
½teaspoondried oregano
¼teaspoonground cloves
¼teaspooncayenne pepper
¼teaspoonground ginger
1poundskirt steak, trimmed
Sauce & Accompaniments
1cooked medium beet, peeled
1clovegarlic, crushed and peeled
½cupwhole-milk plain dahi (see Tip, below) or yogurt
1 ½teaspoonstahini
¼teaspoonkosher salt
¼cupcoarsely chopped fresh dill
1Persian (mini) cucumber, chopped
46-inch whole-wheat pitas, warmed
DirectionsTo prepare steak: Whisk lemon juice, vinegar, oil, 1 teaspoon salt, garlic powder, allspice, cardamom, cinnamon, cumin, nutmeg, oregano, cloves, cayenne and ginger in a shallow dish. Add steak and turn to coat. Marinate at room temperature for 30 minutes or in the refrigerator for up to 1 day, turning occasionally.Meanwhile, to prepare sauce: Combine beet, garlic, dahi (or yogurt), tahini and salt in a blender; process until smooth. Stir in dill.Preheat grill to medium-high.Remove the steak from the marinade (discard marinade). Grill the steak, turning once, until an instant-read thermometer inserted in the thickest part registers 125°F for medium-rare, 3 to 5 minutes per side. Transfer to a clean cutting board and let rest for 5 minutes.Slice the steak against the grain, then cut into bite-size pieces. Reserve half the sauce for another use. Serve the steak and the remaining sauce with cucumber in pitas.To make aheadMarinate steak (Step 1) for up to 1 day. Refrigerate sauce (Step 2) for up to 2 days.Originally appeared: EatingWell Magazine, October 2021
Directions
To prepare steak: Whisk lemon juice, vinegar, oil, 1 teaspoon salt, garlic powder, allspice, cardamom, cinnamon, cumin, nutmeg, oregano, cloves, cayenne and ginger in a shallow dish. Add steak and turn to coat. Marinate at room temperature for 30 minutes or in the refrigerator for up to 1 day, turning occasionally.Meanwhile, to prepare sauce: Combine beet, garlic, dahi (or yogurt), tahini and salt in a blender; process until smooth. Stir in dill.Preheat grill to medium-high.Remove the steak from the marinade (discard marinade). Grill the steak, turning once, until an instant-read thermometer inserted in the thickest part registers 125°F for medium-rare, 3 to 5 minutes per side. Transfer to a clean cutting board and let rest for 5 minutes.Slice the steak against the grain, then cut into bite-size pieces. Reserve half the sauce for another use. Serve the steak and the remaining sauce with cucumber in pitas.To make aheadMarinate steak (Step 1) for up to 1 day. Refrigerate sauce (Step 2) for up to 2 days.
To prepare steak: Whisk lemon juice, vinegar, oil, 1 teaspoon salt, garlic powder, allspice, cardamom, cinnamon, cumin, nutmeg, oregano, cloves, cayenne and ginger in a shallow dish. Add steak and turn to coat. Marinate at room temperature for 30 minutes or in the refrigerator for up to 1 day, turning occasionally.
Meanwhile, to prepare sauce: Combine beet, garlic, dahi (or yogurt), tahini and salt in a blender; process until smooth. Stir in dill.
Preheat grill to medium-high.
Remove the steak from the marinade (discard marinade). Grill the steak, turning once, until an instant-read thermometer inserted in the thickest part registers 125°F for medium-rare, 3 to 5 minutes per side. Transfer to a clean cutting board and let rest for 5 minutes.
Slice the steak against the grain, then cut into bite-size pieces. Reserve half the sauce for another use. Serve the steak and the remaining sauce with cucumber in pitas.
To make ahead
Marinate steak (Step 1) for up to 1 day. Refrigerate sauce (Step 2) for up to 2 days.
Originally appeared: EatingWell Magazine, October 2021
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Nutrition Facts(per serving)388Calories12gFat40gCarbs31gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
