2023-05-27 12:51:37
A recipe by Hugo Saint-Jacques.
Difficulty level: Easy
Rendement total : 4 portions
Preparation time: 15 minutes
Cooking time: 12 minutes
Rest time: 7 to 8 minutes
Marinating time: 8 to 12 hours
Beef sirloin panties:
- 4 x 150g steaks in beef sirloin pants
- 125 ml (1/2 cup) Shawarma Al’fez marinade
- Sufficient amount of salt and pepper
Piperade:
- 1 C. (15ml) olive oil
- 1 C. (15ml) salted butter
- 1 peeled onion minced
- 1 julienned red pepper
- 2 julienned yellow peppers
- 3 minced garlic cloves
- 1 cup (250ml) crushed tomatoes
- 1⁄2 tsp. 1/2 tsp (2.5ml) Espelette pepper
- 1 C. (5ml) ground cumin
- 2 tbsp. (30ml) chopped parsley
Accompaniement :
- 4 naans
- 1 C. (15ml) olive oil
Mayonnaise :
- 1⁄2 cup (125ml) mayonnaise
- 1⁄2 cup (125ml) 14% sour cream
- 2 tbsp. (30ml) tahini
- 1 lemon (juice and zest)
- 3 tbsp. (45ml) chopped fresh cilantro
- Sufficient amount of cracked black pepper
Step 1 : Place the pieces of meat in a resealable bag and add the Al’fez Shawarma marinade. Massage the meat well with the marinade and leave to rest for 8 to 12 hours in the fridge.
2nd step : Next, preheat the BBQ to high heat, leaving a small indirect cooking area.
Step 3 : In a large skillet over high heat, sweat the onion in the olive oil and butter for 1 minute. Then add the garlic, cumin and Espelette pepper and continue cooking for 1 to 2 minutes. Then add the julienned peppers and let stew for 8 to 10 minutes. Season well with salt and pepper and parsley, then keep warm for later.
Step 4 : Season the pieces of meat with salt and pepper and oil them lightly, then cook them on the BBQ on the direct cooking side for 1 to 2 minutes. Rotate 90 degrees and continue cooking. Turn the pieces and repeat the last step. Finish cooking according to your taste on the indirect cooking side of the BBQ. Then place the meat on a wire rack and cover with aluminum then leave to rest for 7 to 8 minutes.
Step 5 : Quickly grill the naans on the grill and then serve the piperade on top. Cut the pieces of meat into slices and arrange them on the piperade.
Step 6 : For the mayonnaise, in a bowl, combine the sour cream, mayonnaise, chopped cilantro, tahini, cracked pepper and lemon. Season well and fill a squeeze bottle with it then serve in a zigzag pattern over the garnished naans.
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