One of the most favored steaks to re-create is a classic one I grew up eating in Lebanon; there is one option when it comes to how to cook biftek, the Lebanese style steak: Garlic, lemon and olive oil, seasoned with salt, black pepper and seven spice, it is fairly simple, yet so satisfying.
Thin slices of beef steak are marinated with crushed garlic, lemon juice and olive oil before being cooked on the stovetop, a Lebanese classic that never goes out of style. The richness of seared steak plays well with lemon juice and garlic in this hearty skillet meal. I used beef tenderloin, but any cut like skirt or flank will work here, after searing the steak, toss the marinade (lemon and garlic) into the same hot skillet, where they’ll soften and turn delicate, roasted potatoes wedges are added to the skillet at the end to absorb the flavors of the lemony broth. 
Sear the steak in a skillet, move them to a plate, and keep those residues in the skillet, add a splash of water, toss the marinade (lemon and garlic) into the hot skillet, return back the seared steak, cook for further 30 minutes over low heat, add the roasted potato wedges to the skillet, even if the liquid in the skillet is still runny, you will notice the potaoes will absorb the steak broth, allowing it to thicken up a bit.
Lebanon, located on the eastern coast of the Mediterranean Sea; Lebanese food is considered as Mediterranean cuisine, extra virgin olive oil, garlic, and lemon is ubiquitous in Lebanese kitchens, even the steak here involves no butter, just take a look at the ingredients, nothing fancy, just good food, fresh ingredients and it comes out this good with a joyful result.
Ingredients:
- Thin Beef Steak
- Garlic
- Lemon
- Potatoes
- Olive Oil
- Sevenspice
- Freshly Grated Black Pepper
- Salt
- Hot Water
Tips and Tricks
- Buy as tender a cut, such as beef sirloin or flank.
- I prefer to use a mortar and pestle to crush the garlic, this brings out a strong flavour from your garlic puree without bitterness.
- You need a skillet that can handle the heat.
- Please use freshly squeezed lemon juice and avoid the ready bottled lemon juice.
- Keep the heat over medium so it can seal in the moisture and give the exterior of the steak a lovely dark crispy crust, before adding the leftover marinade and the add boiling water.
- Flip and move the steak occasionally to ensure even cooking.
Slice and pound the beef cut
Start by slicing the beef into thin slices: Slice thinly against the grain, about ¼ inch thick, then pound each slice with a meat mallet to break down connective tissues. Transfer the prepared beef to a bowl, or alternatively, ask your butcher to slice it and pound it for you.
Lemon, garlic and spices
Together lemon and garlic will deliver great flavor, and adding seven spice and black pepper add a nice spicy undertone, but please note that acid in the lemon garlic marinade will break down the fibers of the meat, so marinate it for 30 minutes and no longer than 4 hours to avoid a mushy meat. To make the marinade, whisk together the crushed garlic, lemon juice, salt, seven spice and black pepper.
Marinate the meat
To make the marinade: In a large bowl, whisk together the crushed garlic, lemon juice, salt, seven spice and black pepper, add the beef steaks and cover with cling film, and if possible, refrigerate for at least 30 minutes or up to 4 hours, remove from the fridge at least 20 minutes before cooking.
Sear the steaks, add water and marinade
Remove the steaks from the bowl, scraping off most of the marinade, add olive oil to a skillet and sear the steaks, in batches if necessary, over medium-high heat for 5 minutes; use tongs to turn them frequently until the meat is nicely browned. Use the same skillet to use the residues of the steaks, add the water gradually and toss the marinade (lemon and garlic) into the same hot skillet, bring to a boil return back the seared steaks, cook for further 30 minutes, over very low heat, allowing the flavors to mellow together, the steaks soften and the liquid in the skillet reduces a bit, adjust salt to taste preference, cover with a lid to keep them warm.
What to serve with Lebanese Biftek?
Serve it with hummus, tabouleh, fattoush or Middle Eastern salad.
To make the roasted potato wedges:
Preheat the oven to 400°F /204°C). Line a baking sheet with parchment paper and coat it with 1 tablespoon olive. Cut each potato into 8 long wedges.
Spread the potatoes in the baking sheet, in a single layer, and toss with the remaining three tablespoons of olive oil, season with sea salt. Bake the potatoes until golden on the outside, and tender inside, about 40 minutes. Flip the potatoes once after 20 minutes. If they do not flip easily, keep them a bit longer in the oven to brown further, and then use a metal spatula to twitch them free. Add them to the skillet, they act as a sponge, absorbing the broth in the skillet, and will help the broth to thicken up, a great combination together.
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Biftek, Lebanese-Style Steak with Garlic and Lemon
Description
Equipment
- 1 large skillet
- 1 Oven sheet
- 1 parchment paper
Ingredients
- 1 kg / 2 lb 4 oz tenderloin or flank
- 8 garlic cloves crushed
- 1/3 cup olive oil divided between marinade and searing
- 2 1/2 cups hot water
- 1/2 teaspoon sevenspice or allspice
- 1 teaspoon freshly grated black pepper
- 3/4 cup fresh lemon juice
- Salt to taste
For the potato wedges:
- 1 Kg potatoes peeled
- 2 tablespoons olive oil
- Salt to taste
- A dash of freshly grated black pepper
Instructions
- Start by slicing the beef into thin slices: Slice thinly against the grain, about ¼ inch thick, then pound each slice with a meat mallet to break down connective tissues, or alternatively, ask your butcher the slice it and pound it for you; transfer the prepared beef to a bowl.
- To make the marinade: In a large bowl, whisk together the crushed garlic, lemon juice, salt, seven spice black pepper,and half of the olive oil, add the beef steaks and cover with cling film, marinate for 30 minutes or up to 4 hours, remove from the fridge at least 20 minutes before cooking.
- Remove the steaks from the bowl, scraping off most of the marinade, add olive oil to a skillet and sear the steaks, in batches over medium-high heat for 5 minutes; use tongs to turn them frequently until the meat is nicely browned. Remove from heat , and add the boiling water gradually and toss the marinade (lemon and garlic) into the same hot skillet, bring to a boil, return back the seared steaks and cook for further 30 minutes, covered over very low heat, allowing the flavors to mellow together and the steaks soften and the sauce reduces a bit, adjust salt to taste preference, cover with a lid to keep them warm.
To roast the potato wedges
- Meanwhile, preheat the oven to 400°F /204°C). Line a baking sheet with parchment paper and coat it with 1 tablespoon olive.
- Cut each potato into 8 long wedges
- Spread the potatoes in the baking sheet, in a single layer, and toss with the remaining three tablespoons of olive oil, season with sea salt and a dash of freshly grated black pepper.
- Bake the potatoes until golden on the outside, and tender inside, about 40 minutes. Flip the potatoes once after 20 minutes. If they do not flip easily, keep them a bit longer in the oven to brown further, and then use a metal spatula to twitch them free. Add them delicately to the steak skillet, the sauce in the skillet will thicken up and the potatoes will absorb part of the broth, a great combo. Happy eating.
Video
Notes
- I’ve enjoyed making this biftek recipe for over 30 years, this robust recipe is requested often in our house. Every time I serve it, I remember my grandma, who was very special to me and was known as a great cook. I reserve this recipe for Sundays. It feels like a special dinner despite the fact that it's easy, quick and comforting. The heartwarming flavors always take me back to my childhood.
