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Beef Shawarma with Chimichurri Sauce

Recipe from: Sauca

Sâuçá, a mobile food truck in Washington, D.C. with world-fare cuisine served in flatbread.

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Beef Shawarma:
4 pounds of trimmed rib eye
1 table spoon ground cardamon
1/4 cup minced garlic
1/4 cup lemon juice
1 table spoon cup cumin
1 cup chicken stock
5 dried bay leaves
5 cinnamon sticks
1/2 table spoon Kosher salt
1 cup olive oil

For the beef shawarma: Trim and clean the rib eye and slice 1/4-inch thick. In stainless mixing bowl, combine the cardamom, garlic, cumin, bay leaves, cinnamon sticks, and salt and mix well. Add the steak and toss to coat. Transfer to appropriate container, cover and marinate for at least 4 hours or overnight.

Preheat the oven to 350 degrees F. Place marinated beef in 2-inch sheet pan or roasting pan and cover with heavy-duty foil. Cook until tender, ie. medium rare/do not over cook, about 10 minutes. Remove from oven and transfer meat with all the juices to a heated pan. Once meat starts to sizzle, add chicken stock and lemon juice and allow to deglaze. Serve with Chimichurri sauce.

Chimichurri Sauce:
4 ounces fresh Italian parsley leaves with very little stem
3 ounces fresh mint leaves
2 ounces fresh basil leaves
1 1/2 cups olive oil, blend 80/20
Kosher salt and freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground white pepper
3/4 cup seasoned rice vinegar
3/4 cup apple cider vinegar
4 fluid-ounces fresh-squeezed lemon juice

For the chimichurri sauce: Rinse the parsley, mint, and basil in cold water to wash and remove any dirt. Drain herbs and lay out on paper to dry. Please allow herbs to dry naturally. Chop herbs to a rough-chopped stage and set aside. In a mixing bowl, combine the olive oil blend, 1 tablespoon salt, 1/2 teaspoon black pepper, chili flakes, white pepper, rice vinegar, apple cider vinegar, and lemon juice and mix to create a dressing. Fold in herbs and mix well. Allow chimichurri sauce to marinate for at least 30 minutes before using (it will develop the earthy, herb flavor).

Yield: 5 servings