Low Iodine Spiced Beef Shawarma-Style Salad Bowl

Total time1 hr 5 min

Prep time20 min

Cook time15 min

Low Iodine Spiced Beef Shawarma-Style Salad Bowl

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Ingredients

4 servings

For the beef

1 ½ lb flank steak or sirloin, thinly sliced against the grain
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Chef's tip
Use the same weight and cut the chicken to match the recipe. Cook it to 165°F (74°C). For a long braise, slow-cooker recipe, or pressure-cooker recipe, shorten the cooking time because chicken thighs tenderize faster than steak.
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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