This Spicy Grilled Steak, known as Shawayuh, is a vibrant and aromatic dish that brings the warm flavors of the Middle East to your grill. The beef sirloin is generously coated in a fragrant rub of caraway seeds, turmeric, crushed cardamom, and coarse black pepper. This unique spice blend penetrates the meat, creating a complex flavor profile that is both earthy and slightly spicy. The result is a juicy, tender steak with a beautiful golden hue from the turmeric. Perfect for a special weekend dinner or a flavorful addition to a summer barbecue, this dish is simple to prepare but delivers restaurant-quality results. Serve it hot off the grill for the best texture and aroma.
Spicy Grilled Steak (Shawayuh
Description
This Spicy Grilled Steak, known as Shawayuh, is a vibrant and aromatic dish that brings the warm flavors of the Middle East to your grill. The beef sirloin is generously coated in a fragrant rub of caraway seeds, turmeric, crushed cardamom, and coarse black pepper. This unique spice blend penetrates the meat, creating a complex flavor profile that is both earthy and slightly spicy. The result is a juicy, tender steak with a beautiful golden hue from the turmeric. Perfect for a special weekend dinner or a flavorful addition to a summer barbecue, this dish is simple to prepare but delivers restaurant-quality results. Serve it hot off the grill for the best texture and aroma.Ingredients
Directions
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Prepare the grill for medium-hot indirect heat, aiming for coals that are glowing red but not flaming.
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Take the beef steaks and slash the outer edge of the fat cap diagonally at 1-inch intervals to prevent curling during cooking; be careful not to cut into the lean meat.
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In a small bowl, thoroughly mix together the coarsely ground pepper, caraway seeds, ground turmeric, and crushed cardamom seeds.
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Sprinkle the spice mixture evenly over both sides of the steaks, lightly pressing it into the meat to ensure adherence.
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Cover the steaks tightly with plastic wrap and refrigerate for at least 1 hour to allow the flavors to penetrate.
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Remove steaks from the refrigerator and let them sit at room temperature for 15 minutes before grilling.
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Place the steaks on the grill grate, about 4 to 5 inches from the heat source.
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Grill the steaks, turning 2 or 3 times, until cooked to your desired doneness, approximately 25 to 35 minutes for medium.
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Remove from the grill and let rest for 5 minutes before cutting into serving pieces.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 460.8kcal
- % Daily Value *
- Total Fat 15.9g25%
- Saturated Fat 6.6g33%
- Cholesterol 168.0mg57%
- Sodium 129.4mg6%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 65.8g132%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure your grill is clean to prevent sticking. If you prefer a smokier flavor, add soaked wood chips to your coals.
The marinade can be prepared up to 24 hours in advance for deeper flavor penetration.
Adjust cooking time based on the thickness of the steak and your preferred level of doneness. Use a meat thermometer for accuracy: 130&# 194;°F for medium-rare, 140ðF for medium.
This recipe yields strong flavors; serve with mild sides like rice or flatbread to balance the spice profile.
