Grilled Beef with Sumac is a vibrant and flavorful dish that combines tender cuts of beef with the tangy, citrusy notes of sumac and warm spices. Marinated to perfection and grilled over high heat, this recipe delivers juicy meat with a beautifully caramelized exterior. Served with grilled lemon wedges, it’s a simple yet impressive meal perfect for weeknight dinners or summer gatherings.

Why You’ll Love This Recipe

• Bold, zesty flavor from sumac and fresh lemon
• Quick grilling time with minimal prep
• Flexible marinating time for convenience
• Perfect balance of smoky, tangy, and savory
• Ideal for both casual meals and special occasions

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/4 cup (60 ml) olive oil, plus extra for oiling the grill
1 tablespoon ground sumac
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon salt
2 garlic cloves, coarsely chopped
1 1/2 lb (675 g) beef chuck (shoulder) or flap steak (bavette)
1 lemon, cut into wedges

Directions

1. In a large glass baking dish, combine the olive oil, ground sumac, cumin, black pepper, salt, and chopped garlic. Stir well to create a smooth marinade.
2. Add the beef to the dish and turn it several times to coat thoroughly with the marinade. Cover with plastic wrap and refrigerate for at least 1 hour, or up to 48 hours for deeper flavor.
3. Preheat your grill to high heat. Lightly oil the grill grates to prevent sticking.
4. Remove the beef from the marinade and allow any excess marinade to drip off.
5. Place the beef on the hot grill. Cook for about 3 minutes per side, depending on thickness, or until the desired level of doneness is reached.
6. At the same time, place the lemon wedges on the grill and cook until lightly charred.
7. Transfer the grilled beef to a plate, cover loosely with foil, and let it rest for 5 minutes before slicing.
8. Serve the sliced beef with grilled lemon wedges for squeezing over the top.

Servings and timing

Servings: 4 servings

Preparation time: 10 minutes
Marinating time: 1 hour to 48 hours
Cooking time: 6 to 8 minutes
Resting time: 5 minutes
Total time: Approximately 1 hour 20 minutes (including minimum marinating time)

Variations

• Add 1 tablespoon of fresh chopped parsley or cilantro to the marinade for added freshness.
• Include 1 teaspoon paprika for a subtle smoky note.
• Substitute the beef chuck with sirloin steak for a leaner option.
• Add thinly sliced red onions to the grill for a sweet and savory garnish.
• Serve the beef in warm flatbread with yogurt sauce and fresh vegetables for a Mediterranean-style wrap.

Storage/Reheating

Store leftover grilled beef in an airtight container in the refrigerator for up to 3 days.

To reheat, warm slices gently in a skillet over medium-low heat with a small drizzle of olive oil until heated through. You can also reheat in a 300°F (150°C) oven for about 8 to 10 minutes. Avoid overheating to prevent the meat from drying out.

The cooked beef can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I marinate the beef longer than 2 days?

It is not recommended to marinate for more than 48 hours, as the texture of the meat can begin to break down too much.

What does sumac taste like?

Sumac has a tangy, lemony flavor with mild fruity notes. It adds brightness without extra liquid.

Can I cook this without a grill?

Yes. You can use a grill pan or cast-iron skillet over high heat to achieve similar results.

What is the best doneness for this cut?

Medium-rare to medium works best to keep the beef tender and juicy.

Do I need to bring the beef to room temperature before grilling?

Letting the beef sit at room temperature for about 20 minutes before grilling can help it cook more evenly.

Can I use bottled lemon juice instead of fresh lemon wedges?

Fresh lemon is recommended for the best flavor, especially since the wedges are grilled.

How do I know when the beef is done?

Use a meat thermometer: 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium.

Can I bake this in the oven?

Yes. Broil the beef on high for about 3 to 4 minutes per side, depending on thickness.

Should I slice the beef before serving?

Yes. Slice against the grain to ensure maximum tenderness.

What can I serve with grilled beef with sumac?

It pairs well with rice, grilled vegetables, fresh salads, or warm flatbread.

Conclusion

Grilled Beef with Sumac is a simple yet deeply flavorful dish that highlights the beauty of bold spices and high-heat cooking. With minimal ingredients and quick grilling time, it delivers restaurant-quality results at home. Whether served as a main course with sides or tucked into wraps, this recipe is sure to become a favorite for anyone who loves vibrant, savory dishes.

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