Steak Shawarma with Mango-Yogurt Sauce
Steak Shawarma with Mango-Yogurt Sauce
Directions
- Marinate steak (see recipe below) Preheat oven to 350°F.
- Heat large ovenproof nonstick skillet over medium heat until hot. Remove steak from marinade; discard marinade. Pat dry with paper towels. Place steak in skillet; brown 4 minutes, turning once.
- Place skillet in 350°F oven. Cook 23 to 30 minutes or until internal temperature reaches 140°F. Do not overcook. Remove steak from oven and transfer to carving board; tent loosely with aluminum foil. Let stand 5 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare doneness.)
- Meanwhile, to prepare Sauce, chop enough mango to yield ½ cup. Reserve remaining mango for topping. Place ½ cup mango, remaining ½ cup yogurt from the marinade, 1 clove garlic and mint in food processor or blender container. Cover; process until smooth. Set aside.
- Carve beef diagonally into very thin slices. Place beef evenly into each pita bread. Top evenly with reserved mango, cucumber and tomato. Drizzle evenly with sauce.
Ingredients
- 4 bread, pita, warmed
- 1/2 cucumber(s), English, seeded and cut lengthwise into 8 spears
- 1 garlic, clove(s), minced
- 1 20 oz jar mango(es), drained and sliced
- 1 tsp mint, fresh, chopped
- 1 lb steak(s), top sirloin, cut 1 1/2 in think
- 1 tomato(es), cut into 12 wedges
Steak Shawarma Marinade
Directions
- Combine ½ cup yogurt and remaining marinade ingredients in medium bowl.
- Place beef steak and marinade in food-safe plastic bag; turn steak to coat.
- Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Ingredients
- 1/8 tsp allspice, ground
- 1/4 tsp cardamom, ground
- 2 garlic, clove(s), minced
- 1/4 tsp pepper, black
- 2 tbsp vinegar, cider
- 1 cup yogurt, Greek
