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Grilled Beef with Sumac

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Tender beef marinated in olive oil, sumac, garlic, and warm spices, then grilled over high heat for a juicy interior and caramelized crust. Served with charred lemon wedges for a bright, tangy finish.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Middle Eastern
  • Diet: Low Lactose

Ingredients

  • 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

Instructions

  1. In a large glass dish, combine olive oil, sumac, cumin, black pepper, salt, and garlic. Stir to form a marinade.
  2. Add the beef and turn to coat thoroughly. Cover and refrigerate for at least 1 hour, or up to 48 hours.
  3. Preheat grill to high heat and lightly oil the grates.
  4. Remove beef from marinade and allow excess to drip off.
  5. Grill beef for about 3 minutes per side, depending on thickness, until desired doneness is reached.
  6. Grill lemon wedges alongside the beef until lightly charred.
  7. Transfer beef to a plate, cover loosely with foil, and rest for 5 minutes.
  8. Slice against the grain and serve with grilled lemon wedges.

Notes

  • Do not marinate longer than 48 hours to avoid texture breakdown.
  • Medium-rare to medium doneness keeps the beef tender and juicy.
  • A grill pan or cast-iron skillet can be used if a grill is unavailable.
  • Add paprika or fresh herbs to the marinade for variation.
  • Store leftovers refrigerated up to 3 days or freeze up to 2 months.

Nutrition

Find it online: https://savorymomskitchen.com/grilled-beef-with-sumac/