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.