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Beef Shawarma

Thinly sliced flank steak marinated in citrus and warm spices, then seared hot for crisp edges and juicy meat.

30 minEasyServes 4340 cal/serving

Middle EasternDinnerStovetopMediterraneanHigh ProteinLow CarbGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 1.5 lbs flank steak, thinly sliced
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp lemon juice
  • 4 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 0.5 tsp ground allspice
  • 1 tsp kosher salt
  • 0.5 tsp black pepper, ground

Instructions

  1. 1

    In a large bowl, whisk together 2 tbsp extra-virgin olive oil, 2 tbsp lemon juice, 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 0.5 tsp ground allspice, 1 tsp kosher salt, and 0.5 tsp ground black pepper.

  2. 2

    Add 1.5 lbs thinly sliced flank steak to the marinade, toss to coat thoroughly, and let rest at room temperature for 15 minutes.

  3. 3

    Heat a skillet over high heat until very hot.

  4. 4

    Add the marinated flank steak in a single layer and cook for 5 to 7 minutes, stirring occasionally, until browned and the internal temperature reaches 145°F.

  5. 5

    Remove skillet from heat and rest meat for 3 minutes before serving.

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Questions

How much time should I plan for Beef Shawarma?

As written, 30 minutes: 20 of prep and 10 of cooking. The longest single stretch is step 2 (15 minutes): "Add 1.5 lbs thinly sliced flank steak to the marinade, toss to coat thoroughly, and let rest at room temperature for 15 minutes."

What internal temperature should Beef Shawarma reach?

For Beef Shawarma, the target internal temperature is 145 F (about 65 C), given in step 4. A probe thermometer removes the guesswork.

How long should Beef Shawarma marinate?

Step 4 reads: "Add the marinated flank steak in a single layer and cook for 5 to 7 minutes, stirring occasionally, until browned and the internal temperature reaches 145°F." Follow the time in step 4. Shorter still seasons the surface. Much longer is not better with acidic marinades, which turn the outside of meat or fish mushy.

Is there a substitute for allspice in Beef Shawarma?

The entry for Beef Shawarma calls for 0.5 tsp ground allspice. In its place: Equal parts ground cinnamon, nutmeg and clove.

Can I use another cut instead of flank steak in Beef Shawarma?

Flank, skirt, hanger and flat iron swap freely at the same weight. Slice whichever you use across the grain, or it eats tough. As written, the entry for Beef Shawarma uses 1.5 lbs flank steak, thinly sliced.

Serve it with

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