Thinly Sliced Ribeye with Hummus and Capers

If you’re a fan of hummus and looking for a new way to enjoy it, this recipe is for you!

This flavorful and hearty hummus with thinly sliced beef and capers is packed with proteins and perfect for any occasion. It starts with a succulent rib-eye steak marinated in a blend of onion, chili, garlic, and lemon juice, resulting in a tender and juicy meat that pairs perfectly with the smooth and creamy hummus.

To make this dish even more unique, top the hummus with a zesty and tangy sauce made with capers. These briny ingredients perfectly balance out the rich flavor of the beef, transforming each bite into an explosion of taste.

Directions:

To make the beef 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. This guide on choosing the best rib eye steak may come in handy.

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.

Enjoy!

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Thinly Sliced Ribeye with Hummus and Capers

A super delicious meal packed with proteins.

Course Appetizer

Cuisine Middle Eastern

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 2 servings

Author Razvan Stupar

Ingredients

• 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

Metric – US Customary

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.

Notes

The post Thinly Sliced Ribeye with Hummus and Capers appeared first on Chef's Pencil.

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