![\"Biftek,](\"https:\/\/hadiaslebanesecuisine.com\/blog\/wp-content\/uploads\/2026\/04\/steak-12.jpg\")
<\/p>\nOne of my favorite steaks to recreate is a classic I grew up eating in Lebanon. When it comes to cooking biftek, the Lebanese-style steak, there\u2019s really only one way I know it: marinated with garlic, lemon, and olive oil, then seasoned with salt, black pepper, and seven spice. It\u2019s fairly simple, yet incredibly satisfying.<\/p>\n
<\/p>\n
Thin slices of beef steak are marinated with crushed garlic, lemon juice, and olive oil before being cooked on the stovetop\u2014a Lebanese classic that never goes out of style. The richness of the seared steak pairs beautifully with lemon and garlic in this hearty skillet meal.<\/p>\n
I used beef tenderloin, but any cut, such as skirt or flank steak, will work well here. After searing the steak, the marinade\u2014lemon juice and garlic\u2014is added to the same hot skillet, where it softens and develops a delicate, roasted flavor. Roasted potato wedges are added to the skillet at the end, allowing them to absorb all the bright, savory flavors of the lemony broth.<\/p>\n
![\"Biftek,](\"https:\/\/hadiaslebanesecuisine.com\/blog\/wp-content\/uploads\/2026\/04\/steak-16.jpg\")
<\/p>\n
Sear the steak in a skillet, then transfer it to a plate, leaving the flavorful residues in the skillet. Add a splash of water, then pour the lemon and garlic marinade into the hot skillet. Return the seared steak to the skillet and cook for another 30 minutes over low heat.<\/p>\n
Add the roasted potato wedges to the skillet. Even if the liquid in the skillet is still runny, you\u2019ll notice that the potatoes will absorb the steak broth, helping it thicken slightly.<\/p>\n
![\"Biftek,](\"https:\/\/hadiaslebanesecuisine.com\/blog\/wp-content\/uploads\/2026\/04\/steak-17.jpg\")
<\/p>\n
Lebanon, located on the eastern coast of the Mediterranean Sea, is known for its rich Mediterranean cuisine. Extra-virgin olive oil, garlic, and lemon are ubiquitous in Lebanese kitchens. Even the steak here involves no butter\u2014just take a look at the ingredients. Nothing fancy, just good food, fresh ingredients, and a simple preparation that comes out this beautifully, with a joyful result.<\/p>\n
![\"\"](\"https:\/\/hadiaslebanesecuisine.com\/blog\/wp-content\/uploads\/2026\/04\/steak-1.jpg\")
<\/p>\n
Ingredients:<\/strong><\/p>\n Thinly sliced beef steak<\/p>\n<\/li>\n Garlic<\/p>\n<\/li>\n Lemon<\/p>\n<\/li>\n Potatoes<\/p>\n<\/li>\n Olive oil<\/p>\n<\/li>\n Seven-spice<\/p>\n<\/li>\n Freshly ground black pepper<\/p>\n<\/li>\n Salt<\/p>\n<\/li>\n Choose a tender cut of beef, such as tenderloin or flank steak.<\/p>\n<\/li>\n I prefer to use a mortar and pestle to crush the garlic. This brings out a strong garlic flavor without making the garlic puree bitter.<\/p>\n<\/li>\n Use a skillet that can handle high heat.<\/p>\n<\/li>\n Always use freshly squeezed lemon juice and avoid bottled lemon juice.<\/p>\n<\/li>\n Keep the heat at medium-high when searing the steaks. This helps seal in the moisture and gives the exterior a lovely dark, crispy crust before adding the leftover marinade and boiling water.<\/p>\n<\/li>\n Flip and move the steaks occasionally to ensure even cooking.<\/p>\n<\/li>\n<\/ul>\n Start by slicing the beef into thin slices against the grain, about \u00bc inch thick. Then, pound each slice with a meat mallet to break down the connective tissues and tenderize the meat.<\/p>\n Transfer the prepared beef to a bowl. Alternatively, you can ask your butcher to slice and pound the beef for you.<\/p>\n Lemon and garlic come together to create wonderful flavor. Adding seven-spice and black pepper gives the marinade a delicious spicy undertone.<\/p>\n Please note that the acidity in the lemon juice helps break down the meat fibers. For this reason, marinate the beef for at least 30 minutes, but no longer than 4 hours, to prevent the meat from becoming mushy.<\/p>\n To make the marinade, whisk together the crushed garlic, lemon juice, salt, seven-spice, and black pepper.<\/p>\n Place the beef steaks in a large bowl and pour the marinade over them. Cover the bowl with cling film and, if possible, refrigerate for at least 30 minutes or up to 4 hours.<\/p>\n Remove the beef from the refrigerator at least 20 minutes before cooking to allow it to come closer to room temperature.<\/p>\n Remove the steaks from the bowl, scraping off most of the marinade. Reserve the remaining marinade.<\/p>\n Heat the olive oil in a skillet over medium-high heat. Sear the steaks in batches, if necessary, for about 5 minutes, using tongs to turn them frequently until they are nicely browned.<\/p>\n Using the same skillet, gradually add the boiling water, scraping up the flavorful browned bits from the bottom of the pan. Then carefully add the reserved lemon-and-garlic marinade.<\/p>\n Bring the liquid to a boil, then return the seared steaks to the skillet. Reduce the heat to very low, cover with a lid, and cook for a further 30 minutes.<\/p>\n This slow cooking allows the flavors to mellow together, helps tenderize the steaks, and allows the liquid to reduce slightly. Taste and adjust the salt according to your preference.<\/p>\n Keep the steaks covered and warm until ready to serve.<\/p>\n Serve Lebanese biftek with hummus, tabbouleh, fattoush, or a fresh Middle Eastern salad.<\/p>\n Preheat the oven to 400\u00b0F (204\u00b0C). Line a baking sheet with parchment paper and coat it with 1 tablespoon of olive oil. Cut each potato into 8 long wedges.<\/p>\n Spread the potatoes on the baking sheet in a single layer. Toss them with the remaining 3 tablespoons of olive oil and season with sea salt. Bake until golden on the outside and tender inside, about 40 minutes. Flip the potatoes once, after 20 minutes. If they do not flip easily, leave them in the oven a little longer to brown further, then use a metal spatula to gently loosen them from the baking sheet.<\/p>\n Add the roasted potato wedges to the skillet. They act like a sponge, absorbing the broth from the skillet and helping to thicken it, making for a delicious combination.<\/p>\n\n
Tips and Tricks<\/h2>\n
\n
Slice and Pound the Beef<\/h2>\n
Lemon, Garlic, and Spices<\/h2>\n
Marinate the Meat<\/h2>\n
Sear the Steaks, Add the Water and Marinade<\/h2>\n
What to Serve with Lebanese Biftek<\/h2>\n
To make the roasted potato wedges:<\/h3>\n
![\"Biftek,](\"https:\/\/hadiaslebanesecuisine.com\/blog\/wp-content\/uploads\/2026\/04\/steak-15.jpg\")
<\/p>\n![\"\ud83d\udce9\"](\"https:\/\/s.w.org\/images\/core\/emoji\/17.0.2\/svg\/1f4e9.svg\")
Let\u2019s Stay in Touch!<\/h2>\nNever miss a recipe! Subscribe via email<\/strong> to get comforting Middle Eastern recipes delivered straight to your inbox.<\/div>\n
![\"\"](\"https:\/\/hadiaslebanesecuisine.com\/blog\/wp-content\/uploads\/2026\/04\/11111-823x500.jpg\")
<\/a><\/div>\n\n\n\n<\/div>\n\n\n\n\n\n