Cumin Steak Shawarma with Israeli Chop Salad and Tahini

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1) Pat strip steaks dry with paper towels and season with cumin, coriander, paprika, and salt. Using your hands, rub the spices into the steak.

Step 2

Vacuum seal steaks using a vacuum sealer or with our DIY vacuum sealing guide. Place sealed steaks in a Suvie pan and fill the pan with water. Insert pan into your Suvie, input settings, and cook now or schedule.

Step 3

Top Zone Sous Vide at 130°F for 1 hour

Step 4

2) After the cook, remove the pan from your Suvie. Drain excess water from the pan, remove steaks from the vacuum-sealed bags and pat steaks dry thoroughly with paper towels.

Step 5

3) Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the steaks and sear on all sides until browned, about 30 seconds per side.

Step 6

Remove steaks from the skillet and set aside to rest, about 5 minutes, before slicing in 1/2-inch thick slices.

Step 7

4) In a medium bowl, stir together cucumber, tomato, onion, parsley, olive oil, and lemon juice. Season salad to taste with salt and pepper.

Step 8

5) Divide naan between 4 plates and top with steak and salad. Drizzle with tahini before serving.

Step 9

Note If you would like to make this recipe in Suvie 1.0, insert pan into the top right zone of Suvie, fill reservoir, and set to Protein to 130°F for 1 hour”

↑Support creators by visiting their site 😊