High Fructose Corn Syrup Free Spiced Beef Shawarma-Style Salad Bowl
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Learn more →Ingredients
4 servings
For the beef
- 1 ½ lb flank steak or sirloin, thinly sliced against the grain
- 3 tbsp olive oil, divided
- 2 tbsp apple cider vinegar
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- ½ tsp ground cinnamon
- ¼ tsp cayenne pepper
- 1 tsp salt
- ½ tsp black pepper
For the dressing
- 3 tbsp tahini
- 2 tbsp fresh lemon juice
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 small garlic clove, finely grated
- 3–4 tbsp water, to thin
- ¼ tsp salt
For the salad
- 1 large head romaine lettuce, chopped
- 1 english cucumber, halved lengthwise and sliced
- 1 cup cherry tomatoes, halved
- ½ small red onion, very thinly sliced
- ¼ cup fresh flat-leaf parsley, roughly chopped
For serving
- 1 avocado, sliced (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
In a large mixing bowl, whisk together 2 tablespoons of the olive oil, the apple cider vinegar, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne, salt, and black pepper until combined. Add the sliced beef and toss to coat thoroughly. Cover and marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
- 2
While the beef marinates, make the dressing: whisk together the tahini, lemon juice, apple cider vinegar, olive oil, grated garlic, and salt in a small bowl. Add water one tablespoon at a time, whisking until the dressing is smooth and pourable — it should coat the back of a spoon but flow easily off it. Set aside.
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