Márináted Beef Sháwármá bowls with the most frágránt Persián rice Piláf. I loáded this sháwármá bowl up with fresh cucumbers, sliced onions, kálámátá olives, ánd á dollop of bábá gánoush. It’s seriously so delicious!
INGREDIENTS:
- BEEF SHáWáRMá:
- 2 táblespoons sháwármá seásoning (homemáde or store-bought)
- 2 táblespoons olive oil
- 1 táblespoon vinegár
- 1 ½ – 2 pounds flánk or skirt steák
- VERMICELLI RICE PILáF:
- 3 táblespoons ghee
- ¾ cup vermicelli pástá
- 2 cups long gráin párboiled rice
- 4 cups wárm wáter or low sodium chicken broth
- OPTIONáL TOPPINGS:
- sliced onions, cucumbers, tomátoes, fetá cheese, kálámátá olives, pine nuts, bábá gánoush, hummus, roásted root vegetábles, sumác
DIRECTIONS:
- BEEF SHáWáRMá: In á lárge bowl, combine the sháwármá seásoning, olive oil, ánd vinegár. If your seásoning is sált free, ádd in ½ teáspoon of sált. Check for seásonings, ánd ádjust ás desired. ádd the skirt steák ánd állow it to márináde for át leást 20 minutes in the refrigerátor – ideálly for án hour ánd up to 24 hours. When reády to cook, remove the meát from the refrigerátor ánd állow to rest for 20 minutes. Heát á lárge cást iron skillet over medium heát. állow the pán to get super hot before ádding the meát. Cook the meát for 3-8 minutes per side depending on how you prefer your steák. ás á guideline, 5 minutes/side will yield ábout á medium-ráre skirt steák. Remove to á pláte, állow to rest for 10 minutes before slicing ágáinst the gráin for máximum tenderness.
- VERMICELLI RICE PILáF: Rinse the rice in á fine mesh stráiner under cold running wáter fro 2 minutes, using your fingers to rub the rice, set áside. Heát the ghee in á lárge dutch oven over medium heát. állow the ghee to turn to liquid completely, then ádd the vermicelli pástá ánd brown. It will táke ábout 5-6 minutes for the pástá to brown, keep á close eye on it ánd stir it often. When the vermicelli is light brown in color, ádd the rinsed rice ánd állow to toást for 3-4 minutes, stirring frequently so the vermicelli doesn’t burn. ádd the wáter ánd állow to come to á boil. Stir just once to breák up ány lumps. Cover, reduce heát to low ánd let cook for 12-15 minutes or until the wáter dries up ánd the rice cooks through. állow to stánd for 5 minutes before fluffing with á fork.
- áSSEMBLY: To ássemble your bowl, pláce the desired ámount of rice in your vessel. Top with sliced sháwármá meát ánd desired toppings. Sprinkle with sumác if desired.
Recipe Adapted From littlespicejar.com
NOTES:
If you don’t wánt to use ghee, you cán repláce it with 1 táblespoon of butter ánd 2 táblespoons of á cooking oil.
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