Shawarma-spiced Skirt Steak Frites Recipe
za'atar, feta, berebere red wine jus
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Ingredients
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For the Shawarma-Spiced Skirt Steak
For the Frites
For the Berebere Red Wine Jus
For the Topping
Method
Preparing the Shawarma-Spiced Skirt Steak
- 1
Season the Steak
In a small bowl, mix together the ground cumin, coriander, paprika, cinnamon, turmeric, garlic powder, salt, and black pepper. Rub the spice mixture all over the skirt steak, ensuring it is evenly coated.
- 2
Marinate the Steak
Drizzle olive oil over the seasoned steak. Allow the steak to marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator for more flavor.
- 3
Preparing the Frites
- 4
- 5
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the Potatoes
Carefully add the potato strips in batches to avoid overcrowding. Fry for about 4-5 minutes until golden brown and crispy. Remove the frites with a slotted spoon and drain on paper towels. Sprinkle with salt while hot.
Preparing the Berebere Red Wine Jus
- 7
- 8
Reduce the Sauce
Reduce the heat and let it simmer for about 15-20 minutes until it thickens slightly. Stir in the butter until melted and smooth.
Assembling the Dish
- 9
Slice the Steak
Slice the rested skirt steak against the grain into thin strips.
- 10
Plate the Frites
On a serving plate, arrange a generous portion of frites.
- 11
Add the Steak and Toppings
Top the frites with the sliced skirt steak. Sprinkle crumbled feta cheese and za'atar over the top.
- 12
