Best Arabian Steak Recipes

Sliced Sirloin Steak image

Provided by Melissa d'Arabian : Food Network

Time 21m

Yield 4 servings

Number Of Ingredients 11

One 1 1/2-pound sirloin steak
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
Poblano Pesto, recipe follows
2 poblano peppers
1/2 cup grated Parmesan
1/4 cup fresh cilantro leaves, roughly chopped
2 cloves garlic, coarsely chopped
1 tablespoon chili powder
1/2 cup vegetable oil
Kosher salt

Steps:

Season the steak liberally with salt and pepper, and allow to sit at room temperature for 15 to 30 minutes. Meanwhile, heat a grill pan over medium-high heat. Brush the steak with vegetable oil and cook on grill pan, undisturbed for 3 minutes. Flip the steak over and cook until the steak is 130 degrees F for medium rare, about 3 minutes more. Remove to a cutting board, and allow to rest a full 5 minutes before slicing. Cut the steak with a sharp knife against the grain into thin slices. Fan slices out onto a serving platter and top with the Poblano Pesto.
Char the poblano peppers on top of a gas burner, on a grill, or under the broiler) until all of the sides are blackened. Place in a bowl covered tightly with plastic wrap, allowing the steam to help loosen the skin. With your fingers or a spoon, scrape and discard the blackened skin then remove the seeds and core. Coarsely chop the poblanos, and place into a mini food processor. Add the Parmesan, cilantro, garlic, chili powder and oil and process until well combined, but not totally smooth. Taste and season with salt.

Warm Steak and Potato Salad image

Provided by Melissa d'Arabian : Food Network

Categories main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 18

8 ounces boneless sirloin (1 1/2-inches thick) or other well-priced steak
1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 tablespoon extra-virgin olive oil
6 medium red potatoes, quartered
1/4 cup grape tomatoes, halved
1 head red leaf lettuce, washed, dried and leaves torn into bite-size pieces
1/4 cup shredded Cheddar cheese
Sour Cream-Bacon Dressing, recipe follows
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons sour cream
1/2 teaspoon garlic powder
1/4 cup extra-virgin olive oil
2 strips bacon, cooked until crisp and then chopped
2 green onions, chopped
Kosher salt and freshly ground black pepper

Steps:

Drizzle the steak with vegetable oil and very liberally, season the steak with salt and pepper, to taste. Let the steak sit out at room temperature for 30 to 60 minutes.
Preheat the oven to 400 degrees F and heat the grill to hot.
In a small bowl, mix together the garlic, olive oil, and a generous pinch of salt and pepper. Lay the potatoes on a baking sheet and toss with the garlic-infused oil. Roast the potatoes for 18 minutes, or until deep golden, turning halfway through. Set the potatoes aside.
Place the seasoned steak on the hot grill and grill the steak until an instant-read thermometer reads 125 degrees F for medium-rare, about 3 minutes per side. Remove the steak from the grill and let rest under tented foil.
To assemble the salad: Divide the lettuce among 4 plates. Sprinkle on the halved tomatoes. Divide the warm potatoes among the plates. Drizzle with the Sour Cream-Bacon Dressing. Slice the steak thinly on the bias and fan on top. Top the salad with the shredded Cheddar cheese.
In a small bowl, whisk together the mustard, vinegar, sour cream, and garlic powder. Drizzle in the oil and bacon fat to emulsify. Whisk in the chopped bacon, green onions, and season with salt, and pepper, to taste, if necessary.

Arabian Steak image

Provided by Mikki Petersen

Time 45m

Number Of Ingredients 8

1 lb lean sirloin steak, sliced thinly across grain
1 green bell pepper, sliced into thin strips
1 red bell pepper, sliced into thin strips
1 large white onion, cut in half and sliced
2 clove garlic, minced
1 lemon
salt and pepper to taste
2 Tbsp olive oil

Steps:

1. Heat olive oil in wok or large cast iron skillet.
2. Cook beef strips in batches to desired doneness. Remove from skillet and set aside.
3. Add garlic and onion to skillet and stirfry for 2 minutes or until crisp tender.
4. Add pepper strips to skillet and continue to stirfry until peppers are tender crisp.
5. Return browned steak strips to skillet. Squeeze juice of one/half lemon over skillet contents and stir to combine.
6. Add salt and pepper to taste and juice from other half of lemon if desired.
7. Serve over rice, pasta or toast points. I even enjoy it alone as a low carb option.

Okra Stew (Arabic Recipe) image

Provided by Hommus

Categories Stew

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

2 lbs fresh okra or 2 lbs frozen okra
1 -1 1/2 lb lamb (stew meat size)
3 large chopped tomatoes or 1 (28 ounce) can diced tomatoes
1 large chopped onion
6 diced garlic cloves
1/4 cup olive oil or 1/4 cup vegetable oil
2 cups water
3 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon allspice
1/2 cup chopped fresh cilantro (optional) or 1 teaspoon coriander (optional)

Steps:

Wash okra and trim off stems, and dry.
Sprinkle okra with oil and place under broiler until lightly browned or fry in vegetable oil until lightly browned (do not use same oil for browning meat).
Sauté chopped onions, diced garlic, lamb meat, salt, and spices in olive oil(stirring occasionally) until meat is lightly browned.
Add water and stir, bring to boil and then cover and cook on low heat until meat is tender.
Add browned okra, chopped tomatoes or (28 oz can diced tomatoes) and ½ cup fresh cilantro or 1 teaspoon coriander (optional).
Mix well, cover and simmer until okra is tender.
This meal is excellent when served hot with rice. See my recipe for rice.