Braised Garlic And Lemon Biftek

Ingredients

• 1 kgminute steak
• 10 cloves, crushedgarlic
• 1, dicedonion
• 3–4, juicedlemons
• 1 teaspoonground cinnamon
• 1 teaspoonmixed/Lebanese spice
• ½ teaspooncracked pepper
• 2 tablespoonsoil, for cooking
• 1½–2 cups (360–480 ml)water
• to tastesalt

Instructions

1. 1

   Season the steaks

   Mix the cinnamon, mixed/Lebanese spice and cracked pepper. Rub the mixture over each steak and add salt as needed.

2. 2

   Heat the oil

   Pour the oil into a wide pot or deep pan and heat it.

3. 3

   Sear the meat

   Add the steaks and sear both sides until they have some colour. Remove them to a plate.

4. 4

   Cook the aromatics

   Add the remaining oil to the same pan. Fry the onion until coloured, then add the crushed garlic and cook for about a minute.

5. 5

   Add water and steak

   Return the steaks and any juices on the plate to the pan. Add enough water to just cover the meat.

6. 6

   Braise until tender

   Let the liquid simmer for a couple of minutes, then cover the pan and turn the heat to low. Cook for at least 1 hour.

7. 7

   Add the lemon

   After the first hour, add the lemon juice. Cover the pan again and cook for another 30–45 minutes, or until the steak is very soft and tender.

8. 8

   Check the texture

   Test the steak with a fork. If it does not come apart easily, continue cooking until tender.

9. 9

   Serve the steak

   Turn off the heat and serve the steak with its broth. It goes well with salad, roast vegetables or mash.

What is garlic and lemon biftek?

Biftek is a name for steak used in several food traditions, and this version turns it into a slow-braised dish rather than a quick steak supper. Cinnamon and mixed or Lebanese spice season the meat, while garlic, onion and lemon flavour the cooking liquid.

The long, gentle cook is what makes this version work: the steak has time to soften and take on the flavours of the broth. Serve it with something that can soak up the juices.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 70g protein, 11g carbs, 28g fat.

The steak provides most of the protein and also contributes fat; the cooking oil adds further fat. Carbohydrate comes mainly from the onion, garlic and lemon, with a smaller contribution from the spices. Pair a serving with vegetables or salad, and add mash if you want a more filling plate.

Choosing the ingredients

Minute steak: this is usually cut thin, so it sears quickly. The recipe’s extended braise is intended to leave it very tender; check it as it cooks, since cuts and thicknesses can vary.

Mixed spice: the amount is one teaspoon, but the exact blend depends on the product. If using a Lebanese spice mix, check whether it already contains salt before seasoning the steak.

Searing before braising

Colour: sear the steaks on both sides to give the outside some browning, then take them out of the pan. The recipe does not call for cooking them through at this stage.

Aromatics: fry the diced onion until it gains colour, then add the garlic for about a minute. Keep it moving so the garlic does not scorch before the water goes in.

Getting the braise right

Liquid level: add enough water to just cover the steaks, using the stated 360–480 ml as a guide. The exact amount depends on the width of the pan and how closely the meat fits.

Low heat: bring the liquid to a simmer, cover the pan and turn the heat down. It should cook gently rather than boil vigorously.

Adding lemon at the end

Lemon juice goes in after the first hour, followed by another 30–45 minutes of covered cooking. This gives the meat time to soften before the bright citrus flavour is added.

Use the fork test rather than relying on the clock alone. If the steak still resists or does not come apart easily, keep it covered and cook it for longer.

How to serve it

Mash: a soft, mild side works well with the lemony broth and makes the meal more substantial.

Vegetables: serve with roast vegetables or salad for contrasting texture and freshness. Spoon some of the cooking liquid over the steak at the table.

Recipe notes & tips

• Pat the steaks dry before seasoning if they are wet, so they brown more readily.
• Use a pan wide enough to sear the steaks without crowding them.
• Keep the heat low once the pan is covered to maintain a gentle simmer.
• Taste the broth before serving and adjust the salt if needed.
• Keep the steaks with their plate juices when returning them to the pan.

Variations

• More garlic: add extra crushed cloves if you want a stronger garlic flavour.
• Extra lemon: serve with lemon wedges for a brighter finish at the table.
• Different spice blend: use another savoury mixed spice in place of the Lebanese blend.
• Vegetable side: add roast vegetables at serving time for colour and texture.
• Heartier plate: serve the steak and broth over mashed potatoes.

Common mistakes to avoid

• Crowding the pan: the steaks may steam rather than colour; sear them in batches if needed.
• Burning the garlic: add it after the onion and cook for only about a minute.
• Boiling hard: a vigorous boil can make the meat cook unevenly; keep the covered pan at a low simmer.
• Adding lemon too early: follow the recipe and add the juice after the first hour of braising.
• Stopping while the steak is firm: continue cooking until a fork can separate it easily.

How to store

Refrigerate leftovers in an airtight container with the broth for up to 3 days. Reheat gently in a covered pan until piping hot, adding a little water if the liquid has reduced.

Frequently asked questions