Thinly Sliced Ribeye with Hummus and Capers

Name: Thinly Sliced Ribeye with Hummus and Capers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 100 g rib eye steak; 1 tortilla; ½ tsp salt; ¼ tsp pepper; ½ onion; ½ garlic; ½ Chili pepper; 15 parsley leaves; 1/4 lemon; 30 ml olive oil; 200 g cooked chickpeas; 1 tsp Tahini; ½ garlic; ½ tsp cumin; ¼ lemon; 30 ml olive oil; salt; pepper; 1 tsp sumac; 5-6 capers

User Reviews

4.9

156 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
2 servings
Course
Appetizer
Cuisine
Middle Eastern

Thinly Sliced Ribeye with Hummus and Capers

Iris Warren

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A super delicious meal packed with proteins.

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Ingredients

Servings

100 g rib eye steak thinly sliced
1 tortilla

Marinade

½ tsp salt
¼ tsp pepper
½ onion
½ garlic
½ Chili pepper
15 parsley leaves
1/4 lemon
30 ml olive oil

Hummus

200 g cooked chickpeas
1 tsp Tahini
½ garlic
½ tsp cumin
¼ lemon
30 ml olive oil
salt
pepper

Garnish

1 tsp sumac
5-6 capers

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Instructions

To make the marinade, combine the finely chopped onion, garlic, chili, and parsley with lemon juice, olive oil, salt, and pepper. Thinly slice the rib-eye steak into strips and leave to marinate.
In a medium size pan over medium heat, heat ½ tablespoon olive oil. Add the beef stripes and cook until browned, about 5-7 minutes.
For the hummus, place all the ingredients in a blender and process until it has a smooth texture. If the mixture is too thick, gradually add water until you get the desired consistency.
Quickly fry the tortilla over an open flame and drizzle a few drops of olive oil on top.