Baharat and Silan Infused Steak is an easy, flavorful summer dinner. Spicy, warming notes from Baharat counter the sweetness of date syrup.
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Suddenly, Labor Day Weekend is upon us.
School is starting, the season is slowly ending, but I want to cling to those last threads of summer. The fresh, vibrant dinners and easy meals.
There is nothing more satisfying than a quickly prepped meal that gets me in and out of the kitchen with minimal effort and maximum output.
For me, that meal will always be steak.
Really juicy, thinly sliced steak.
Fall in love with Baharat and Silan Infused Steak
If you want a steak that has is all, it has to be this Baharat and Silan Infused Steak. It’s slightly tangy, a little spicy, a little hint of sweet, and of course….very meaty and juicy.
I have many ways I love to prepare steak, but my favorite flavor pairing with red meat is with a Baharat spice blend. I love New York Shuk’s blend and this recipe is written based on their blend.
If you haven’t tried Baharat before, you’re in for a treat; it’s earthy and slightly spicy and rich. The blend I love uses black peppercorn, cinnamon, all spice, cumin, rose petals; these spices enhance and bring out that lusciously meaty flavor…almost making it meatier.
My other secret for the most delicious meat dishes is the addition of date syrup, known as silan syrup. Silan syrup is made from dates. It has less sugar than honey and has deep, molasses notes. Silan syrup is perfect in sauces, marinades, and anywhere where you want to incorporate deep, rich undertones. These notes compliment red meat, embracing that rich flavor. I also use silan syrup in baking recipes (check out my Apricot & Nut Dark Chocolate Truffles with silan syrup). Try it from cookies to bread and more!
My silan of choice is D’Vash. It comes in a convenient squeeze bottle- so no more messy jars! Try their date syrup here. They also have delicious snack bars – I keep them in my purse for long days on the go.
One recipe – lots of options!
This steak pairs beautifully with my Arugula & Pistachio Pistou because it’s fresh and bright; countering all that deep luscious, richness from the marinade and meat. It takes minutes to blend up and keeps well in the fridge. Try is spread on sandwiches too! Serve this steak alongside roasted potato wedges, an extra large green salad like my Chopped Salad with Feta & Crunchy Chickpeas (minus the feta), roasted veggies, or just about anything you can think of.
What’s the real real magic of this recipe??? Well, a few things…. The first – this steak sits patiently in the fridge marinating and is ready when you are. Making dinner a breeze. The second? When thinly sliced and placed on a platter, this recipe can serve a small crowd.
The last bit of magic? I tend to cook double the amount that I need for dinner because it makes the most delicious left overs. Thinly sliced, this steak is incredible cold on a loaded sandwich. tossed into a salad, or repurposed into stir fry. (For storing as leftovers, place cooled steak with all its reserved juices in a glass storage container. When you’re ready to meal prep, thinly slice it and use the juices in your recipe!)
I hope you love this easy and delicious dinner recipe! Happy end of summer!
Baharat and Silan Infused Steak
Ingredients
- 2 lbs rib eye steak or London broil
- 3 teaspoons Baharat Spice Blend
- 1 teaspoon garlic powder
- ¼ teaspoon smoked paprika
- 1½ tablespoons date syrup
- ½ teaspoon Tamari
- 3 tablespoons extra virgin olive oil
Instructions
- In a gallon sized zip-top bag, combine the Baharat spice blend, garlic powder, smoked paprika, date syrup, tamari, and extra virgin olive oil. Mix it around to combine.
- Add the steak to the bag. Carefully press the air from the bag and zip the bag closed. Carefully massage the marinade into the steak. Place the bag in the fridge and allow it to marinade for a minimum of two hours or overnight.
- Preheat your BBQ on high.
- Place the steak(s) on the BBQ, grill it for a total of about 8-10 minutes or until desired doneness. To ensure the meat cooks evenly, flip it every 2 minutes.
- (Tip: to get those gorgeous grill marks, flip it onto a part of the grill not used yet, the grates will be hotter in those areas and give that great sear)
- When meat is cooked to desired doneness, remove it from the grill onto a plate and immediately cover with aluminum foil for a few minutes to rest.
- Using a very sharp knife, slice the steak(s) as thinly as possible. Serve immediately.
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