Shawarma-Style Blade Steak Ravioli with Roma Tomato Chutney
Indulge in the bold flavors of the Middle East with this innovative dish, featuring tender blade steak, flavorful ravioli, and a sweet and tangy Roma tomato chutney, all wrapped in the warm spices of shawarma. This recipe brings together the best of East meets West, with the comforting familiarity of ravioli and the exotic allure of shawarma. Perfect for adventurous foodies and fans of international cuisine, this dish is sure to delight the senses.
- Prep
- 15 min
- Cook
- 25 min
- Total Time
- 40 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Middle Eastern
- middle eastern
- slot-machine-generated
- blade steak
- roma tomato
- ravioli
Ingredients
- 1.5lbsblade steak, sliced into thin strips
- 4mediumroma tomato, diced
- 12ozsravioli, fresh or frozen, cheese-filled
- 2tbspssumac, ground
- 1tsppaprika, smoked
- 1tspcumin, ground
- 1tspcoriander, ground
- 1/4cupolive oil, extra-virgin
- 2tbspslemon juice, freshly squeezed
- 3clovesgarlic, minced
- 1/4cupchopped fresh parsley, chopped
- 2tbspstahini, creamy
- 1/2cupyogurt, plain, full-fat
- to tastepinchsalt, none
- to tastepinchblack pepper, none
Nutrition
420
105 per serving
35g
70% DV
20g
29% DV
30g
10% DV
Macronutrient Breakdown
- Fiber
- 6g
% Daily Values based on a 2000 calorie diet
Step-by-Step
- 1
In a large bowl, whisk together sumac, paprika, cumin, coriander, salt, and black pepper. Add the sliced blade steak and toss to coat evenly, making sure the meat is fully covered in the spice mixture. Let it marinate for at least 10 minutes, or up to 30 minutes in the refrigerator.
10mroom temperature - 2
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Remove the blade steak from the marinade, letting any excess liquid drip off. Add the steak to the skillet and cook for 3-4 minutes per side, or until it reaches your desired level of doneness. Transfer the steak to a plate and let it rest for 5 minutes before slicing it thinly against the grain.
12mmedium-high heat - 3
In the same skillet, add the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook, stirring constantly, for 1-2 minutes or until fragrant. Add the diced Roma tomatoes and cook, stirring occasionally, for 5-7 minutes or until they start to break down and release their juices.
7mmedium heat - 4
Stir in the tahini, lemon juice, and a pinch of salt and black pepper into the skillet with the tomatoes. Cook for an additional 2-3 minutes, stirring constantly, until the chutney has thickened slightly and the flavors have melded together.
3mmedium heat - 5
Bring a large pot of salted water to a boil. Cook the ravioli according to the package instructions until they float to the surface. Reserve 1 cup of pasta water before draining the ravioli. Add the cooked ravioli to the skillet with the tomato chutney and toss to combine, adding some reserved pasta water if the mixture seems too thick.
5mboiling - 6
To assemble the dish, slice the rested blade steak into thin strips. Add the steak to the skillet with the ravioli and tomato chutney. Toss everything together to combine, making sure the steak is coated in the flavorful chutney.
2mmedium heat - 7
Stir in the chopped fresh parsley and a dollop of yogurt into the skillet. Cook for an additional minute, stirring constantly, until the yogurt has melted and the parsley is wilted.
1mmedium heat - 8
Serve the Shawarma-Style Blade Steak Ravioli with Roma Tomato Chutney immediately, garnished with additional parsley and a side of warm pita bread or couscous if desired.
2mroom temperature