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Bifteck and Mashed Potatoes The Lebanese Teta Way
Print Recipe
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Marination
1
hour
hr
Total Time
1
hour
hr
15
minutes
mins
Course
Main Course
Cuisine
Lebanese
Servings
4
people
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