Ingredients
Stove top:
2½ pounds flank, ribeye, or skirt steak, thinly sliced
4 cloves garlic, pressed or minced
3 tablespoons shawarma seasoning
1 teaspoon kosher salt
3 tablespoons white vinegar
2 tablespoons olive oil, divided
Pressure Cooker:
2½ pound beef chuck (trim excess fat)
5 cloves garlic
3 tablespoons shawarma seasoning
½ teaspoon salt
4 tablespoons white vinegar, divided
2 tablespoons olive oil, divided
1 cup beef broth
For serving:
Pita or Lebanese bread, toum, sliced tomatoes, onions, pickles, pickled turnips, fries or roasted potatoes, tahini sauce (recipe in notes)
Instructions
Stove Top:
MARINATE: whisk together garlic, shawarma seasoning, salt, white vinegar, and 1 tablespoon olive oil in a medium bowl until combined. Add the sliced steak and stir together. Marinate for 1-3 hours, remove from the refrigerator 45 minutes before cooking.
COOK: Heat the remaining tablespoon of oil in a large cast iron pan over medium-high heat. Add the meat and cook for 6-10 minutes, tossing as needed or until cooked through. Remove from heat.
WRAP IT UP: Add the prepared meat to warm Lebanese bread top with garlic or tahini sauce and load it up with your choice of veggies. Fold shawarma like a burrito and grill on a grill pan if desired before serving with French fries.
Pressure Cooker:
MARINATE: Make 5 small ‘x’ using a paring knife in the chuck roast. Insert the garlic cloves. In a bowl, combine seasoning, salt, 2 tablespoons vinegar, and 1 tablespoon oil in a bowl. Massage the paste over the meat on all sides. Cover and refrigerator for 8-24 hours.
COOK: Add the remaining tablespoon of oil in the instant pot on the sauté setting. Sear the meat on all sides; about 6-8 minutes. Add the beef broth and 2 tablespoons white vinegar to the pot. Cover and hit the ‘beef/stew’ setting for 65-70 minutes depending on the thickness of the meat. Allow the pressure to release naturally before venting.
SHRED: Shred the meat using two forks. Let the meat sit for 10 minutes in the juices if you don’t want to crisp it up. Otherwise, heat the broiler, spray a baking sheet with nonstick spray and spread the meat out on the sheet in a single layer. Drizzle with ¼ cup of cooking juices. Broil for 5-7 minutes, tossing with tongs around halfway. Just crisp up the beef a little.
WRAP IT UP: Add the prepared meat to warm Lebanese bread top with garlic or tahini sauce and load it up with your choice of veggies. Fold shawarma like a burrito and grill on a pan if desired before serving with French fries How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week and 2-5 lbs every week after. Visit us atdietaefectiva.net To learn more about our program CG
