I mean, if this doesn’t remind you of your Lebanese childhood, i don’t know what does. This is exactly what i used to have, and still do, at my grandma’s house. She serves it with mashed potatoes and sometimes a lemony garlicky spaghetti. DELICIOUS
It’s a super easy recipe, especially when you haven’t cooked or planned your meal. Just make sure you tell your butcher you want a Bifteck cut or a steak cut pounded thin.
Bifteck and Mashed Potatoes The Lebanese Teta Way
Ingredients
For the Bifteck
- 1 kg Bifteck meat basically just ask for it at the butcher, or ask for steak that's pounded
- 6 minced garlic cloves
- 2 tbsp olive oil or butter for extra deliciousness
- 1 tsp freshly cracked black pepper
- 1 tsp salt
- 1 tbsp soya sauce
- 1 whole lemon juiced
For The Mashed Potatoes
- 3 large potatoes peeled and cut into small chunks
- 1/2 Cup milk or greek yogurt
- 2 tbsp butter or more
- 1/3 cup olive oil
- salt and pepper to taste but go heavy so you don't get bland mashed potatoes
Instructions
Bifteck
- Marinate the meat with all the ingredients in the fridge for a minimum of one hour. You can even do it overnight
- Once ready to serve, heat a pan/griddle/whatever you want. Heat it extremely well.
- Place your steaks and let them cook on each side for around 4-5 minutes, depending on their thickness and how you like them cooked
- Once done cooking, pour over them the marination liquid and let them simmer for a minute
- Serve with the sauce
Mashed Potatoes
- Boil the potatoes in a large pot of heavily salted water for around 10-15 mins until fork tender
- Once cooked, drain and mash either in a rice masher or with a fork
- Add the oil, butter, milk, salt, and pepper and mix together until a creamy texture is achieved
- Taste it to see if it needs any more seasoning
