4.9 from 156 votes
Thinly Sliced Ribeye with Hummus and Capers
This recipe features thinly sliced ribeye steak marinated with a mixture of onion, garlic, chili, parsley, lemon, and olive oil, pan-cooked to a tender, flavorful finish. Served alongside a smooth hummus made from chickpeas, tahini, garlic, cumin, lemon, and olive oil, and garnished with sumac and capers, it creates a balanced combination of rich meat and creamy, tangy hummus. The tortilla adds a soft base that complements the other elements.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
2
servings
Course:
Appetizer
Cuisine:
Middle Eastern
Ingredients
- 100 g rib eye steak thinly sliced
- 1 tortilla
Marinade
- ½ tsp salt
- ¼ tsp black pepper
- ½ onion
- ½ garlic
- ½ Chili pepper
- 15 parsley leaves
- 1/4 lemon
- 30 ml olive oil
Hummus
- 200 g chickpeas cooked
- 1 tsp tahini
- ½ garlic
- ½ tsp cumin
- ¼ lemon
- 30 ml olive oil
- salt
- black pepper
Garnish
- 1 tsp sumac
- 5-6 capers
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.
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