Steakhouse Recipe

Marinate Steak

In a medium bowl combine 2 tbs olive oil, soy sauce, lemon juice, minced garlic, smoked paprika, 1/2 tsp black pepper and 1/2 tsp kosher salt. Add the cubed sirloin and toss to coat. Marinate at room temperature for 15–20 minutes or refrigerate up to 1 hour. If refrigerated, bring to room temperature 20 minutes before cooking.

Assemble Skewers

Thread the marinated steak cubes onto skewers, leaving a little space between pieces for even heat. Discard remaining marinade.

Cook Kebabs

Preheat a grill or cast-iron skillet over medium-high heat and oil the grates or pan lightly. Cook skewers 3–4 minutes per side (total 6–8 minutes) for medium-rare to medium, turning once, until an instant-read thermometer reads 130–135°F for medium-rare or 140°F for medium. Remove from heat, tent with foil and rest 5 minutes before serving.

Bloom Saffron

Place 1/4 tsp saffron threads in 1 tbs hot water and let bloom for 5–10 minutes to release color and aroma.

Cook Rice

In a small saucepan melt 1 tbs butter over medium heat. Add the rinsed rice and stir to coat for 1 minute. Add 1 3/4 cups water or broth, bloomed saffron (including liquid), and 1/2 tsp salt. Bring to a gentle boil, then reduce heat to low, cover tightly and simmer 15 minutes without lifting the lid. Remove from heat and let sit, covered, 5–10 minutes. Fluff with a fork before serving.

Roast Vegetables

Preheat oven to 425°F (220°C). Toss red pepper strips, zucchini slices and red onion wedges with 1 tbs olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Spread on a rimmed baking sheet in a single layer and roast 12–15 minutes, turning once halfway, until tender and slightly charred. Remove from oven and let cool slightly.

Make Chimichurri

While vegetables roast, combine 2 tbs chopped parsley, 1 tbs chopped cilantro, 1 tsp chopped fresh oregano (or 1/2 tsp dried), 1 tbs red wine vinegar and 2 tbs extra-virgin olive oil in a small bowl. Stir to emulsify and season to taste with a pinch of salt and black pepper. Adjust acidity or oil as needed.

Toss Veggies With Chimichurri

Transfer the roasted vegetables to a serving bowl and toss with the chimichurri mixture so they are evenly coated. Taste and adjust seasoning.

Warm the pita briefly in the oven (350°F/175°C for 5 minutes) or on the grill for 30–60 seconds per side until pliable and lightly toasted. Slice lemon into wedges.

To plate: Spoon a serving of saffron rice onto the plate, place 1–2 steak skewers alongside, heap chimichurri vegetables next to the rice, and serve warm pita on the side. Garnish with a sprig of parsley and serve lemon wedges for squeezing over the steak kebabs.