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Thinly Sliced Ribeye with Hummus and Capers

This Thinly Sliced Ribeye with Hummus and Capers is a quick, flavorful dish blending tender beef, creamy hummus, and zesty capers for a gourmet experience.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer, Main Course
Cuisine: Mediterranean
Keyword: Beef, Capers, Easy, Hummus, Quick
Servings: 2 servings

Ingredients

  • 100 g ribeye steak thinly sliced
  • 1 tortilla
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 1 chili pepper finely chopped
  • 15 leaves fresh parsley
  • 1/4 lemon juiced
  • 30 ml olive oil
  • 200 g cooked chickpeas
  • 1 tsp tahini
  • 1 clove garlic minced
  • 1/2 tsp cumin
  • 1/4 lemon juiced
  • 30 ml olive oil
  • salt and pepper to taste
  • 1 tsp sumac
  • 5-6 capers rinsed

Instructions

  • Start by combining the cooked chickpeas, tahini, minced garlic, cumin, lemon juice, and olive oil in a blender or food processor. Blend until smooth, adding a little water if necessary to achieve your desired consistency. Season with salt and pepper to taste. Set aside.
  • In a skillet over medium heat, add a splash of olive oil. Once heated, add the chopped onion, minced garlic, and chili pepper. Sauté until the onions are translucent and fragrant, about 5 minutes.
  • Add the thinly sliced ribeye to the skillet with the sautéed vegetables. Season with salt and pepper. Cook for about 3-4 minutes, or until the meat is browned and cooked to your liking. Remove from heat.
  • On the tortilla, spread a generous layer of hummus. Top with the sautéed ribeye and vegetable mixture. Garnish with fresh parsley leaves, capers, and a sprinkle of sumac for added flavor. Squeeze a little lemon juice over the top for brightness.
  • Cut the tortilla into wedges or roll it up for easy eating. Enjoy your Thinly Sliced Ribeye with Hummus and Capers as a flavorful lunch, dinner, or appetizer.

Equipment

  • Sharp Knife
  • Cutting Board
  • Skillet
  • Bowl
  • Blender or food processor

Notes

  • Store leftover hummus in an airtight container in the fridge for up to 3 days or freeze for up to a month.
  • For a low-carb option, omit the tortilla and serve ribeye and hummus alone.
  • Substitute ribeye with grilled vegetables or tempeh for a vegan version.