Thinly Sliced Ribeye with Hummus and Capers
This is one of those weeknight recipes that looks and tastes like you spent more time on it than you did. Bright, garlicky hummus, quick-marinated ribeye, and a charred tortilla come together in under 30 minutes. The capers and a sprinkle of sumac bring sharp, punchy notes that cut through the richness.
I love this for a solo dinner or a casual shareable. The steak is thinly sliced, so it absorbs flavors fast and finishes in a few minutes — no babysitting required. The hummus is whipped in a blender, forgiving and easy to adjust if you like it creamier or a touch more lemony.
Below I walk through ingredient notes, every step exactly as written, troubleshooting, and variations. Practical tips included so your ribeye stays tender and your hummus silky. Let’s get cooking.
Ingredient Notes
Ingredient quality matters here because there are few components and each one shines. Thin slices of ribeye cook quickly and benefit from a short, bright marinade. Canned or freshly cooked chickpeas both work for the hummus; if you use canned, drain and rinse them. Sumac and capers are finishing accents — they’re small but decisive.
Ingredients
- 100 g ribeye steak, thinly sliced — the main protein; thin slices absorb the marinade and cook fast.
- 1 tortilla — serves as the base; char it briefly for flavor and texture.
- ½ tsp salt — used in the marinade; balance with additional salt for the hummus to taste.
- ¼ tsp pepper — adds mild heat to the marinade.
- ½ onion — finely chopped for the marinade; gives sweetness and body.
- ½ garlic — split between marinade and hummus; pungent and aromatic.
- ½ chili pepper — finely chopped for the marinade; adds brightness and a little heat.
- 15 parsley leaves — chopped into the marinade for freshness and herbaceous lift.
- 1/4 lemon — juice for the marinade; adds acidity to tenderize and brighten.
- 30 ml olive oil — for the marinade; helps carry flavor and prevent sticking.
- 200 g cooked chickpeas — the hummus base; use well-drained chickpeas for a smooth texture.
- 1 tsp tahini — gives hummus richness and a nutty background.
- ½ garlic — the second half goes into the hummus for a pronounced garlic note.
- ½ tsp cumin — earthy spice in the hummus; complements the beef.
- ¼ lemon — juice for the hummus; brightens and balances tahini.
- 30 ml olive oil — used in the hummus; contributes silkiness and flavor.
- salt — seasoning for the hummus; add to taste.
- pepper — seasoning for the hummus; to taste.
- 1 tsp sumac — finishing spice; lemony, tangy dusting over the assembled dish.
- 5–6 capers — scattered on top; salty, briny bursts that cut richness.
Step-by-Step: Thinly Sliced Ribeye with Hummus and Capers
- Prepare the marinade: finely chop ½ onion, ½ garlic clove, ½ chili pepper, and 15 parsley leaves. In a bowl combine the chopped ingredients with the juice of 1/4 lemon, 30 ml olive oil, ½ tsp salt, and ¼ tsp pepper.
- Add the 100 g thinly sliced ribeye to the bowl and toss to coat evenly with the marinade. Set aside to marinate for 10–15 minutes.
- While the steak is marinating, make the hummus: in a blender or food processor combine 200 g cooked chickpeas, 1 tsp tahini, the remaining ½ garlic clove, ½ tsp cumin, the juice of 1/4 lemon, and 30 ml olive oil. Season with salt and pepper to taste.
- Blend the hummus until smooth. If the mixture is too thick, add water a little at a time and blend again until you reach your desired consistency.
- Cook the steak: heat a medium pan over medium-high heat. Add the marinated steak strips (including any marinade in the bowl) in a single layer and cook, stirring occasionally, until browned and cooked through, about 5–7 minutes. Remove from heat.
- Quickly fry the 1 tortilla over an open flame until lightly charred and warmed through. Drizzle a few drops of olive oil on top.
- Assemble and finish: spread the hummus onto the warmed tortilla, top with the cooked ribeye strips, sprinkle 1 tsp sumac over the top, and scatter 5–6 capers. Serve immediately.
Why It’s Crowd-Pleasing
There’s a balance here that almost everyone loves: creamy hummus, juicy beef, bright citrus, and a salty pop from capers. That contrast keeps each bite interesting. The components are familiar but arranged in a way that feels fresh and a little elevated.
Another reason it works for groups is timing. Most of the prep happens while the steak marinates or in the blender, so you’re not stuck flipping between too many tasks. The tortilla gives it familiarity — people can pick it up, share pieces, or tuck it into a plate for a composed bite.
Low-Carb/Keto Alternatives
If you’re keeping carbs low, skip the tortilla and serve the hummus and ribeye on a bed of greens or spoon the hummus into endive leaves. You can also swap the chickpeas for a cauliflower-based hummus: steam cauliflower florets, then blend with tahini, lemon, garlic, and olive oil until smooth. The texture differs, but the result plays well with the ribeye and capers.
Tools & Equipment Needed
- Medium bowl — for the marinade and to toss the steak.
- Blender or food processor — to make smooth hummus.
- Medium pan (skillet)
- Tongs or a spatula — to stir and remove the steak.
- Heat source for charring the tortilla (gas flame or skillet)
Slip-Ups to Skip
Don’t over-marinate the thin slices. Because the steak is thin, the acid from the lemon can start to break down the meat if left too long, leaving it mushy. Stick to the 10–15 minutes.
Don’t overload the blender when making hummus. If the blender is too full, the chickpeas may not become uniformly smooth; work in batches if necessary and add a tablespoon of water or oil as needed for a silkier finish.
Don’t char the tortilla too long. A quick pass over an open flame gives flavor without turning it brittle. You want pliability with a little smoky note.
Seasonal Spins
Spring: add a few thinly sliced radishes or young greens on top for peppery crunch. Fresh herbs like mint or dill can be mixed into the hummus for brightness.
Summer: toss some diced tomatoes or charred peppers onto the steak before serving. A drizzle of olive oil infused with fresh basil works well.
Fall/Winter: swap the sumac for a light dusting of smoked paprika for a warm, smoky finish. Roasted garlic folded into the hummus adds depth and comfort.
Pro Tips & Notes
Timing and texture
Because the ribeye is thinly sliced, aim to marinate only 10–15 minutes. That’s enough to infuse flavor without compromising texture. When cooking, keep the heat at medium-high so the strips brown quickly; prolonged cooking will dry them out.
Hummus consistency
If your hummus comes out too thick, add water one tablespoon at a time and blend until you reach a spreadable consistency. Olive oil also helps with silkiness; drizzle a little more at the end if needed.
Salt and acidity
Taste the hummus for salt and lemon after blending. Chickpeas absorb salt differently depending on whether they’re canned or home-cooked. Adjust to your preference. The marinade uses only 1/4 lemon — the finish should remain bright but not overpowering.
Finishing touches
Scatter the capers right before serving so they retain their briny pop. Sumac is delicate but transformative — use it sparingly to add citrusy lift without extra liquid.
Keep It Fresh: Storage Guide
Store components separately. Hummus keeps well in an airtight container in the fridge for up to 3–4 days. Leftover cooked ribeye will last 2–3 days refrigerated—reheat gently in a skillet with a splash of water or oil to avoid drying. The tortilla is best used day-of; if you must store, wrap it tightly and warm it before serving.
Thinly Sliced Ribeye with Hummus and Capers Q&A
Can I use a different cut of steak? Yes. Sirloin or flank can work if thinly sliced, but they may be leaner and will need careful timing so they don’t become tough.
Do I have to use tahini? Tahini adds the classic hummus flavor and creaminess. If you don’t have it, a spoonful of Greek yogurt can add creaminess, though the flavor profile will change slightly.
How can I make the hummus extra smooth? Peel the skins off the chickpeas for an ultra-silky hummus (it’s a bit of work). Alternatively, use hot water and a longer blend; adding a little ice water can also help emulsify for a lighter texture.
Can I prep parts ahead? Yes. Make the hummus a day ahead and refrigerate. Marinate and slice the steak up to an hour before cooking (but don’t marinate the thin slices longer than 15 minutes). Warm the tortilla and assemble just before serving.
What if I don’t have sumac? A light squeeze of lemon or a dusting of lemon zest can mimic some of the bright notes sumac offers, though the unique tang of sumac is missed.
That’s a Wrap
This is a reliably quick, flavorful dish that’s flexible enough for weeknights or a casual gathering. The components play well together: hummus for cream, ribeye for savory depth, capers and sumac for contrast, and the tortilla for structure. Follow the steps as written, trust the short marinate time, and you’ll have a tasty, easy meal on the table in under 30 minutes.
Thinly Sliced Ribeye with Hummus and Capers
Ingredients
Ingredients
- 100 grib eye steakthinly sliced
- 1 tortilla
- 1/2 tspsalt
- 1/4 tsppepper
- 1/2 onion
- 1/2 garlic
- 1/2 chili pepper
- 15 parsley leaves
- 1/4 lemon
- 30 mlolive oil
- 200 gcooked chickpeas
- 1 tsptahini
- 1/2 garlic
- 1/2 tspcumin
- 1/4 lemon
- 30 mlolive oil
- salt
- pepper
- 1 tspsumac
- 5-6 capers
Instructions
Instructions
- Prepare the marinade: finely chop ½ onion, ½ garlic clove, ½ chili pepper, and 15 parsley leaves. In a bowl combine the chopped ingredients with the juice of 1/4 lemon, 30 ml olive oil, ½ tsp salt, and ¼ tsp pepper.
- Add the 100 g thinly sliced ribeye to the bowl and toss to coat evenly with the marinade. Set aside to marinate for 10–15 minutes.
- While the steak is marinating, make the hummus: in a blender or food processor combine 200 g cooked chickpeas, 1 tsp tahini, the remaining ½ garlic clove, ½ tsp cumin, the juice of 1/4 lemon, and 30 ml olive oil. Season with salt and pepper to taste.
- Blend the hummus until smooth. If the mixture is too thick, add water a little at a time and blend again until you reach your desired consistency.
- Cook the steak: heat a medium pan over medium-high heat. Add the marinated steak strips (including any marinade in the bowl) in a single layer and cook, stirring occasionally, until browned and cooked through, about 5–7 minutes. Remove from heat.
- Quickly fry the 1 tortilla over an open flame until lightly charred and warmed through. Drizzle a few drops of olive oil on top.
- Assemble and finish: spread the hummus onto the warmed tortilla, top with the cooked ribeye strips, sprinkle 1 tsp sumac over the top, and scatter 5–6 capers. Serve immediately.
Equipment
- Bowl
- Blender or food processor
- pan
