Sweet and spicy saffron steak


Steak with Middle Eastern Saffron Spice Marinade

Juicy Middle Eastern steak

A good steak is probably the best way to uplift your mood and treat your palate after a long and tiring day that usually requires a maximum of 4 to 5 ingredients and hardly 15 minutes of your valuable time. You can use almost all sorts of meat cuts and a Saffron marinade to prepare a mouthwatering steak recipe. However, some meat cuts tend to be more tender and juicy than others. Usually, the muscles on the upper half of the cattle have less functioning as compared to the lower half. Therefore, muscles on the upper half are relatively soft and are ideal for different steak recipes.

High-end steaks like strip loin, rib eye, tenderloin, porterhouse and T-bone steaks are pretty expensive so not everyone can enjoy them. Therefore, we brought a delicious marinade recipe for you that can turn any steak piece into heavenly goodness. This recipe also features the flavours of a Middle Eastern Marination Spice Mix With real Saffron. You can also store this marinade in the refrigerator and use it whenever you want to treat yourself to a luxurious steak piece.

Serving size: The recipe yields 2 servings.

Ingredients of Sweet and Spicy Steak

  • Steak (2 pounds or 0.91 kg)
  • Soy Sauce (1/6 cup)
  • Freshly ground white pepper (1/2 teaspoon)
  • Middle Eastern spice mix (2 teaspoons)
  • Olive oil (1/4 cup)
  • Garlic powder (3/4 tablespoons)
  • Fresh lemon juice (1/6 cup)
  • Dried basil (1 ½ tablespoon)
  • Dried parsley flakes (3/4 tablespoons)
  • Worcestershire sauce (1/8 cup)
  • Sea Salt (if required) 

Preparation of Juicy Beef Steak

  • First, you need to prepare the marinade. For this, take a blender and put soy sauce, freshly ground white pepper, sea salt, olive oil, garlic powder, fresh lemon juice, dried basil, dried parsley flakes, Middle Eastern spice mix, and Worcestershire sauce in it. Blend them well until you get a smooth sauce.
  • Take any steak of your choice and remove any fat layers or smooth out any rough edges. Wash it well. Now you need to make it completely dry. You can use a kitchen paper roll to absorb the excess water.
  • Put your steak pieces in a bowl containing the marinade and let them sit for at least 30 minutes or leave them overnight in the refrigerator.

Cooking Instructions

  • In a large heavy bottom non-stick pan or stainless steel skillet, pour a tablespoon of olive oil.
  • Put the pan on the stove on high heat. When the pan and the oil are smoking hot put both of your steak pieces next to each other with some space between them.
  • Now, you need to cook one side of the steak for 5 minutes. Do not flip it before 5 minutes.
  • After five minutes flip sides of both steaks and let them cook for 4 more minutes.
  • It is better to have a meat thermometer to check if it is perfectly done. If you already have a meat thermometer, insert it into the thickest part of your steak and check the temperature.
  • For a perfect medium-rare steak your temperature should be around 55 to 57° C or 130 to 135°
  • Once the thickest part of the steak reaches this temperature your steak is done.
  • Remove your steak and cover it with an aluminium foil before serving for 10 minutes. The foil will prevent the heat from escaping. The reason for resting the steak for 10 minutes is that it will let the steak absorb all the juice. If you cut the steak immediately after cooking then you will lose all the juice on the cutting board. And your steak will become dry more easily.
  • After 10 minutes cut it diagonally into small pieces, stack them next to each other on a beautiful serving plate and enjoy.

Useful tip

  1. You can double the amount of marinade used in this recipe and store it in the refrigerator for future use.
  2. To cook your steak medium you need to cook each side for 6 minutes and then 5 minutes after flipping sides. Remember to adjust the heat to medium as it will prevent the meat from burning. For a medium cook, the temperature of the thickest part of the steak should be somewhere between 140 to 150° F or 60 to 65°C.