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Persian Steak Satay with Tahini-Lemon Sauce
Recipes
Persian Steak Satay with Tahini-Lemon Sauce
4 servings
35 minutes total

Ingredients

  • 2 (1-inch-thick) boneless ribeye steaks (about 2 lb)
  • 2 lemons, for juice
  • 4 cloves garlic, finely chopped
  • 1 tablespoon fresh Italian parsley, coarsely chopped (optional)
  • 1 teaspoon ground cinnamon
  • 3 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 16 (6-inch) wooden skewers
  • 2 naan roasted garlic flatbread
  • 2 tablespoons garlic (or classic) hummus
  • ½ cup prediced red onion

Prep

    • Cut across each steak to make 2 halves, then cut each half into ¼-inch-thick slices.
    • Squeeze lemons for juice (4 tablespoons); chop garlic and parsley.

Steps

    1. Whisk cinnamon, 2 tablespoons lemon juice, 2 tablespoons oil, salt, pepper, and garlic until blended. Place steak strips and marinade in bag; shake to coat. Let stand 15 minutes to marinate.
    2. Preheat grill (or grill pan). Thread the strips of meat onto skewers in a flat "S" shape. Place on grill; cook 2 minutes on each side and until 145°F (for medium rare). Grill naan bread following package instructions, and cut into fourths.
    3. Whisk hummus, remaining 1 tablespoon oil, and remaining 2 tablespoons lemon juice until smooth. Drizzle sauce evenly over steak skewers; top with onion and parsley. Serve with naan.

Amount per ¼ recipe serving: Calories 560, Total Fat 30g, Sat Fat 8g, Trans Fat 0.5g, Chol 105mg, Sodium 700mg, Total Carb 33g, Fiber 2g, Sugars 4g, Protein 39g, Calc 8%, Vitamin A 2%, Vitamin C 15%, Iron 30%