Biftek, Lebanese-Style Steak with Garlic and Lemon
Description
Want to know how to make biftek for a casual weekend meal? You can't go wrong with this deliciously rich Lebanese steak classic that never goes out of style. The richness of seared steak plays well with lemon juice and garlic in this hearty skillet meal.
Equipment
- 1 large skillet
- 1 Baking sheet
- 1 parchment paper
Ingredients
- 1 kg / 2 lb 4 oz tenderloin or flank steak
- 8 garlic cloves crushed
- 1/3 cup olive oil divided between the marinade and searing
- 2 1/2 cups hot water
- 1/2 teaspoon seven-spice or allspice
- 1 teaspoon freshly ground 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 ground black pepper
Instructions
- Start by slicing the beef into thin slices. Slice it thinly against the grain, about ¼ inch thick, then pound each slice with a meat mallet to break down the connective tissues. Alternatively, ask your butcher to slice and pound the beef 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 toss to coat. Cover with cling film and marinate for 30 minutes or up to 4 hours. Remove the steaks 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 about 5 minutes, using tongs to turn them frequently until they are nicely browned.Remove the skillet from the heat. Gradually add the boiling water, then add the reserved marinade (lemon and garlic) to the same hot skillet. Bring to a boil, then return the seared steaks to the skillet. Cover and cook for a further 30 minutes over very low heat, allowing the flavors to meld, the steaks to soften, and the sauce to reduce slightly.Adjust the salt to taste. Cover with a lid to keep the steaks warm until ready to serve.
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 of olive oil.
- Cut each potato into 8 long wedges.
- Spread the potatoes on the baking sheet in a single layer. Toss with the remaining three tablespoons of olive oil, then season with sea salt and a dash of freshly ground 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 don’t flip easily, leave them in the oven a little longer to brown further, then use a metal spatula to gently loosen them.Add the potatoes to the steak skillet. The sauce in the skillet will thicken, while the potatoes absorb some of the broth—a great combination.Happy eating!
Video
Notes
Note: This is a forgiving recipe. If the sauce in the skillet has dried out because the potatoes absorbed it, simply add a splash of hot water and reheat. This method also works well when reheating leftovers. Be sure to adjust the salt to your taste.
I’ve enjoyed making this biftek recipe for over 30 years, and it’s a beloved dish that is often requested in our house. Every time I make it, I think of my grandma, who was very special to me and was known as a wonderful cook.
I reserve this recipe for Sundays. It feels like a special dinner, even though it’s easy, quick, and comforting. The heartwarming flavors always take me back to my childhood.
Tried this recipe?Let us know how it was!