Beef Shawarma

Ingredients

Instructions

1. 1

   Slice 1.5 lb beef sirloin or flank steak against the grain into ¼-inch strips. Slicing across the muscle fibers is what makes the meat tender — slicing with the grain gives you chewy, stringy meat.

2. 2

   Mix the marinade: 3 tablespoons olive oil, 3 tablespoons lemon juice, 3 minced garlic cloves, 2 teaspoons cumin, 2 teaspoons paprika, 1 teaspoon coriander, 1 teaspoon allspice, ½ teaspoon cinnamon, ½ teaspoon black pepper, 1.5 teaspoons salt, and a pinch of cardamom. Toss with the beef. Refrigerate overnight (minimum 6 hours).

3. 3

   Heat a cast iron skillet over the highest heat for 5 minutes — it should be smoking. While it heats, mix the garlic sauce: 1 cup Greek yogurt, 2 mashed garlic cloves, 1 tablespoon lemon juice, salt, and a drizzle of olive oil.

4. 4

   Add the beef to the screaming-hot skillet in a single layer (work in batches if needed — overcrowding steams the meat). Don't move for 90 seconds. Stir-fry another 90 seconds. Total cooking time is 3-4 minutes — any longer and the beef toughens.

5. 5

   Warm 4 large flatbreads or pita in a dry pan for 30 seconds per side. Lay each flat. Smear with garlic sauce, pile on shawarma beef, top with shredded lettuce, sliced tomato, sliced red onion, pickles, and a sprinkle of sumac or paprika.

6. 6

   Roll tightly into a cylinder. Wrap the bottom half in parchment paper to hold it together (and protect your hands from the inevitable drips). Eat immediately while the bread is warm and the beef is juicy.