Description
A simple and flavorful meal pairing tender, perfectly cooked steak with creamy, garlicky homemade hummus. Healthy, protein-packed, and Mediterranean-inspired.
Ingredients
- For the steak:
- 2 steaks of choice (ribeye, sirloin, or flank)
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional: garlic powder, smoked paprika, or fresh herbs
- For the hummus:
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tbsp tahini
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1/2 tsp salt
- 2–4 tbsp water or aquafaba to thin if needed
- Optional toppings: paprika, olive oil drizzle, chopped parsley
Instructions
- Prepare the hummus by combining chickpeas, tahini, lemon juice, garlic, olive oil, and salt in a food processor.
- Blend until smooth, adding water or aquafaba gradually until the desired consistency is reached. Taste and adjust seasoning.
- Set the hummus aside. Preheat a skillet or grill over medium-high heat for the steak.
- Season the steak generously with salt, pepper, and optional spices or herbs.
- Sear the steak for 3–5 minutes per side, depending on thickness and preferred doneness.
- Let the steak rest for 5–10 minutes, then slice against the grain.
- Serve the sliced steak alongside a generous scoop of hummus, drizzled with olive oil and sprinkled with paprika or parsley if desired.
Notes
- Optional: add roasted red peppers or sun-dried tomatoes to hummus for extra flavor.
- Serve with grilled vegetables, salad, or pita bread for a complete meal.
- Sprinkle red pepper flakes or sumac on hummus for a spicier twist.
- Hummus can be made ahead and stored in the fridge for up to 1 week.
- Leftover steak can be stored in the fridge for 2–3 days and reheated gently.
Nutrition
- Serving Size: 1 serving (steak + hummus portion)
- Calories: 450
- Sugar: 2g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 80mg
