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Tangy beef steak with creamy mashed potato and flavoured vegetables - Lebanese style

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Ingredients

For the tangy beef steak
  • 1kg beef steak, the butcher can cut them into steak slices for you
  • 2 tbsp olive oil
  • 1 sprinkle Steak herb and spice blend
  • 2.5 cups hot water (or enough to almost immerse the steak)
  • 2 lemons, juiced
  • 3 tbsp pomegranate molasses
  • 0.5 tbsp salt
  • 0.25 tbsp black pepper
  • 0.5 tbsp cinnamon
  • 1 tsp corn flour
For the creamy mashed potato
  • 10 potatoes, peeled and quartered
  • hot water
  • salt
  • 100g unsalted butter
  • 0.5 tbsp salt
  • 0.25 tbsp black/white pepper
  • 0.25 tbsp garlic powder
  • 2 handfuls cheddar cheese
  • 1 handful mozzarella cheese
  • 1 splash milk
Flavoured vegetables
  • 500g Frozen vegetables of your choice, I used broccoli, cauliflower, carrot and peas
  • 0.5 tbsp salt
  • 0.25 tbsp black pepper
  • 0.5 tbsp bbq seasoning
  • 1 tbsp paprika
  • 0.5 tbsp tandoori powder
  • 1 tbsp mixed herbs
  • olive oil
Cuisine:
  • Cooking Time
    Just over 1 hour
  • Serving
    Serves 7
  • Skill Level
    Easy

Directions

When you want to make something super delicious, filling and easy - then get yourself some beef steak. Instead of the normal way of making steak, this Lebanese style uses pomegranate molasses to take the tangy flavour of this dish on another level. You end up with steak pieces that fall apart, yet they have absorbed all the tangy flavour. The mashed potato is absolutely deeeelicious!!! And the flavoured vegetables are a yummy way of eating vegetables - give this a go, I think you will love it!
  1. To make the steak, heat the olive oil in a pot over high heat, and place the steak pieces. Sprinkle the steak herb and spice blend. Leave for 30second to 1 minute on one side, just to gain some colour, then turn the steak over and sprinkle the steak herb and spice blend on the other side. Leave for 30 seconds to 1 minute then remove onto a plate. Finish the rest of the steak slices in the same way then remove and set aside
  2. In the same pot, add the hot water, juice of the lemons, pomegranate molasses, salt, pepper and cinnamon. Mix well over medium heat, and let it boil. Add the steak pieces back into the pot, cover, and leave over medium heat until the steak is well cooked (easily falls apart) - which should take around one hour
  3. In the meantime, make your creamy mashed potatoes by placing the potatoes in a pot and immerse them in hot water. Sprinkle salt on them and let them boil over medium/high heat until the potatoes are soft
  4. Drain the potatoes, add them to a large bowl. Add to them the butter, salt, pepper, garlic powder, cheddar cheese, mozzarella cheese and milk. Mash together until lovely and soft
  5. To make the flavoured vegetables, line a baking tray with foil, add the frozen vegetables, then add the salt, pepper, bbq powder, paprika, tandoori powder, mixed herbs and a good amount of olive oil. Mix well to ensure all the vegetables are well coated. Place in a hot oven at maximum temperature for 15-20 mins, before mixing the vegetables and putting them in for a further 10-15 mins or until nicely cooked
  6. Once your steak has softened and you are ready to serve, remove the steak pieces. You may wish to leave the sauce as it is to serve up as a gravy, or you can add the corn flour and mix it in very well whilst the mixture bubbles away until the sauce thickens up, then serve

Unfortunately the pictures don't do this dish justice, but this is definitely a delicious way of eating steak, and I am sure once you try it - you will see why! Give it a go! Enjoy :)

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