Shawarma Spiced Ribeye Steak With Fried Angel Hair Bread Recipe

Make the marinade

In a bowl combine 4 tbs olive oil, 2 tbs lemon juice, minced garlic, cumin, coriander, cinnamon, allspice, smoked paprika, cardamom, black pepper, 1 tsp kosher salt (reserve 1 tsp for finishing) and yogurt if using. Whisk until smooth.

Marinate the steak

Pat ribeye steaks dry with paper towel. Rub the marinade evenly over both sides of steaks, massaging into the meat. Place steaks in a covered dish or zip-top bag and refrigerate for at least 1 hour, ideally 3–6 hours. Remove steaks from refrigerator 30 minutes before cooking to come closer to room temperature.

Cook the steaks

Heat a heavy skillet (cast-iron preferred) over medium-high until very hot. Add 1 tbs olive oil and 1 tbs butter; when foaming, add steaks. Sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3–4 minutes for medium-rare depending on thickness (internal temp 125–130°F / 52–54°C). For medium, cook 1–2 minutes longer. During last minute spoon pan juices over steaks. Transfer steaks to a cutting board, tent loosely with foil and rest 8–10 minutes. Sprinkle reserved 1 tsp kosher salt and half the chopped parsley over the steaks while resting.

Slice

After resting, slice the ribeye thinly against the grain into 1/8–1/4-inch slices and keep warm.

Prepare pasta nests

Bring a large pot of salted water to a rolling boil. Add angel hair pasta and cook 1 minute less than package al dente (angel hair cooks fast — typically 2–3 minutes). Drain thoroughly and rinse under cold water to stop cooking. Toss drained pasta with 1/2 tsp salt and 1 tbs olive oil to prevent sticking. Let cool slightly.

Form nests

In a small bowl whisk together 1/2 cup flour, beaten egg and 3 tbs cold water to make a slightly thick batter (should just coat pasta). Toss the cooled pasta with the batter until strands are lightly coated. Using tongs, coil small bundles of pasta (about 2–3 oz per nest) on a sheet of parchment dusted with semolina. Press gently so each nest is compact and will hold shape.

Fry the nests

Heat neutral oil in a heavy skillet to 350°F / 175°C (or medium-high until shimmering). Fry the pasta nests in batches, careful not to overcrowd, 2–3 minutes per side until golden and crisp. Use a slotted spatula to turn and drain. Transfer to a wire rack or paper towels and sprinkle with a little extra salt while hot.

Optional oven finish

If nests are browning unevenly, finish in a 375°F / 190°C oven for 4–6 minutes to crisp through.

Make yogurt-tahini sauce

Whisk together 1/2 cup Greek yogurt, 1 tbs tahini, lemon zest, a pinch of salt and 1 tbs cold water to loosen to a drizzleable consistency. Adjust salt and lemon to taste.

Assemble and serve

Place a fried angel hair nest on each plate. Pile several slices of shawarma-spiced ribeye on top. Drizzle with yogurt-tahini sauce, scatter pickled cucumber, remaining chopped parsley and a light dusting of sumac. Serve immediately so nests stay crisp.

Leftover storage

Store sliced steak separately in an airtight container in the refrigerator up to 3 days. Keep fried nests in a single layer at room temperature for up to 24 hours; they will soften and can be reheated in a 350°F oven to crisp.