Papa Hov's Steak Plate Recipe

Prepare marinade

In a medium bowl whisk together 3 tbsp olive oil, 2 tbsp soy sauce, 1 tbsp red wine vinegar, 1 tbsp lemon juice, minced garlic, smoked paprika, 1 tsp cumin, 1 tsp black pepper, 1 tsp kosher salt and 1/4 tsp red pepper flakes until combined.

Place the 1 lb flank steak in a shallow dish or zip-top bag. Pour marinade over the steak, turning to coat thoroughly. Refrigerate for at least 30 minutes and up to 4 hours (longer will intensify flavor; remove from fridge 20 minutes before cooking to come closer to room temperature).

Preheat a grill or heavy cast-iron skillet to high heat (around 450–500°F / high). Remove steak from marinade and pat lightly with paper towel to remove excess (to promote good sear). Reserve marinade for basting if desired and discard after use.

Sear the steak 3–5 minutes per side for medium-rare (time depends on thickness). Use tongs and avoid moving steak frequently. For thicker cuts, finish in a 400°F oven 4–6 minutes as needed. Internal temperature target: 130–135°F for medium-rare, 140°F for medium.

Transfer steak to a cutting board and let rest 8–10 minutes before slicing thinly across the grain into 1/4-inch slices.

In a food processor combine 1 cup drained chickpeas (reserve 2 tbsp of the liquid), 3 tbsp tahini, 2 tbsp lemon juice, 1 garlic clove, 2 tbsp olive oil, 1/2 tsp ground cumin and 1/2 tsp salt.

Process until smooth, scraping down sides as needed. If hummus is too thick or grainy, add the reserved chickpea liquid (or water) 1 tbsp at a time until you reach a creamy spreadable consistency (about 2 tbsp). Taste and adjust salt or lemon.

Transfer hummus to a bowl and drizzle a little olive oil on top and dust with 1/4 tsp paprika for garnish.

Use a fine grate for 1/4 cup cucumber. Place grated cucumber in a paper towel or cheesecloth and squeeze out excess moisture to avoid thinning the yogurt.

In a small bowl combine 1/2 cup Greek yogurt, the drained grated cucumber, 1 minced garlic clove, 1 tbsp chopped fresh dill, 1 tsp lemon juice, 1/2 tsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Mix until uniform. Chill 15–30 minutes to let flavors meld.

Rinse 1 cup long-grain rice under cold water until water runs clear to remove excess starch.

In a medium saucepan combine rinsed rice, 2 cups water, 1 tsp olive oil and 1/2 tsp salt. Bring to a boil over high heat, then reduce to low, cover and simmer 15 minutes or until water is absorbed and rice is tender.

Remove from heat and let sit covered 5 minutes. Fluff with fork and stir in optional 2 tbsp chopped parsley or scallions for brightness. Alternatively, serve a cup of mixed greens dressed lightly with 1 tbsp olive oil and a squeeze of lemon.

On each plate spread 3–4 tbsp of house hummus in a shallow pool. Spoon 2–3 tbsp tzatziki mast alongside or drizzle on top.

Place 1 cup rice (or dressed greens) next to the hummus. Arrange 4–6 slices of the rested steak on top of or beside the rice/hummus so the juices mingle but hummus stays intact.

Add 1/2 cup halved cherry tomatoes and a handful of mixed greens or romaine if using. Drizzle 1 tbsp olive oil over greens, scatter 1 tbsp chopped parsley and optional 2 tbsp crumbled feta over the plate.

Serve with 2 lemon wedges for squeezing over the steak and an extra dollop of tzatziki if desired.