Beef Shawarma Twist on Tacos

Name: Beef Shawarma Twist on Tacos
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Ingredients: 1 kg Beef sirloin steak, fatty steak is better.; - 2 tbsp olive oil.; - 1 tbsp Red wine vinegar.; - 1 tbsp lemon juice.; - 2 to 3 tbsp neutral oil plus for the pan (or any high smoke point oil preferred).; 2 tbsp Beef seasoning (store-bought Shawarma spiced or you may use the homemade blend below); ½ teaspoon ground cumin.; ½ teaspoon Allspice.; ½ teaspoon ground clove.; ½ teaspoon ground ginger.; ¼ teaspoon ground cinnamon.; ¼ teaspoon ground cardamom.; ¼ teaspoon ground coriander.; ½ teaspoon ground fenugreek.; ½ teaspoon ground nutmeg.; 10 soft corn tortillas; - 1 bunch of parsley, chopped for topping.; - 1 small white onion, very finely diced for topping.; 400g or 1 can fire-roasted diced tomatoes.; - 1/4 red onion, roughly chopped.; - 3 tbsp sweet chili sauce.; - 2 cloves smashed garlic.; 1 Mirasol or Red chili pepper, Ribs and seeds removed.; - 1 lemon, juiced.; - ½ tsp ground cumin.; - 1 pinch cayenne pepper.; - 1/2 tsp Kosher salt.; - 1/4 tsp fresh cracked pepper.

6 steps

Prep:1hCook:10min

A thinly sliced marbled sirloin steak marinated with shawarma aromatic spices, then roasts it on a grill-pan before it is piled onto tortillas with homemade spicy salsa. It’s an easy and delicious crowd-pleasing dinner.

Updated at: Thu, 17 Aug 2023 08:06:17 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories384.3 kcal (19%)

Total Fat19.4 g (28%)

Carbs27.2 g (10%)

Sugars3.3 g (4%)

Protein23.7 g (47%)

Sodium852.8 mg (43%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

Instructions

To make the Salsa Dressing:

Step 1

To make the Salsa Dressing, add all ingredients to a high-speed blender or food processor and blend for about a minute until well minced and combined, set aside.

Step 2

On a cutting board, cut the steak (against the grain) into thin strips, (trim the fat from edges and reserve to melt it with the meat during cooking), and place the steak strips into a bowl, top with 2 tbsp olive oil, 2 tbsp of vinegar and toss well, apply 1 1/2 tsp shawarma seasoning liberally and toss well until the beef strips are richly seasoned (Keep the balance to be applied more during cooking), reserve the steak covered in a refrigerator for 1 hour.

Step 3

In a grill-pan or heavy-bottomed pan, drizzle in a little neutral oil to coat the bottom of the pan, put the reserved fat pieces while the pan is still not hot, and cook it on low medium heat to melt all the fat, remove the crispy pieces using a slotted spoon, bring the heat up, add the beef strips (in batches) and spread them out with a wooden spatula

Step 4

Allow the beef to cook well and don't stir for 1 to 2 minutes, toss them with melted fat when you achieve a nice crust on one side and remove it to a plate where they can be kept warm. Repeat this with the remaining batches.

Step 5

On a direct flame stove - grill the tortillas for a few seconds until you get charcoal spots on them, or you can use a hot non-stick frying pan, do the same for a few seconds.

Step 6

Divide the tortillas among serving plates, fill each one with the beef shawarma, add parsley, onion, drizzle with salsa dressing on top and serve immediately.