ingredients

• 2 pounds of flank steak
  

For the Marinade:

• 1/4 cup olive oil 
• 1/4 cup vinegar 
• Juice of two lemons 
• 2 Tablespoons Shawarma seasoning mix (see below)
• 4 garlic cloves, minced 
• 1/2 of a sweet onion, chopped 
• 1/2 teaspoon sea salt

For the Shawarma Seasoning Mix:

• 1 teaspoon cumin 
• 1 teaspoon coriander 
• 1 teaspoon garlic powder 
• 1/2 teaspoon paprika 
• 1/2 teaspoon turmeric 
• 1/4 teaspoon onion powder 
• 1/4 teaspoon AllSpice 
• 1/4 teaspoon cinnamon 
• 1/4 teaspoon black pepper

• 1 cup tahini paste (otherwise known as sesame paste) 
• 1/4 cup water (add more for consistency)
• Juice of 2 lemons 
• 4 garlic cloves, minced 
• 1/4 teaspoon salt Dash of pepper

Additional Ingredients for Serving:

• Pita Bread 
• Sliced tomato
• Pickled turnips 
• Pickles Cucumber 
• Sliced cucumber 
• Romaine Lettuce 
• Olives
• Feta 
• Fresh parsley, chopped 
• Hummus

cooking

1. Create the shawarma seasoning by mixing the cumin, coriander, garlic powder, paprika, turmeric, onion powder, AllSpice, cinnamon, and black pepper in a mason jar or small container. Set aside. 
2. In a mason jar or small container combine the ingredients for the tahini sauce: tahini paste, water, lemon juice, garlic, salt and pepper. 
3. In a large gallon ziploack or a large plastic or glass tupperware container place the flank steak. In a medium mixing bowl combine the olive oil, vinegar, lemon juice, shawarma seasoning mix, garlic, onion and salt. Whisk until combine. Pour the marinade over the beef and zip the top or close the container. Shake the beef and marinate together until the steak is coated. Refrigerate for two hours (do not marinate longer due to the acid in the lemon juice-see notes for explanation). 
4. When you are ready to grill pull the flank steak out of the fridge and set on the counter to come to room temperature. 
5. Preheat your grill for direct heat grilling at 450 degrees F. Grill the steak for 4-5 minutes per side, or until an internal thermometer reads 125-130°F internal temperature for medium rare. Remove the steak from the grill to a cutting board and allow to rest for 5 minutes. Slice thinly across the grain. 
6. Serve in pita wraps, hummus or rice bowls with the tahini sauce.

Notes: Because this marinade has acid in it {lemon juice} you can only marinade it up to 2 hours. Marinades that contain citrus juices, especially lemon or lime juice, should be used for only 2 hours or less. Be careful when using acidic marinades. Foods left too long in these blends can change color and texture. You could leave the lemon juice out of the marinade and then you could marinade overnight.