Yum. 

What are the flavors? 

- Lime 

- Mint

- Steak

- Rich Summery Sauce

Recipe

This recipe is excellent served with pita bread and simple pilaf or steamed rice.

{ Please be a conscientious consumer by serving this recipe as a small accompaniment to a meal as raising livestock contributes to about 18% of global warming. }

1 lb tender steak (like arm or sirloin)

Marinade
3 limes, juice + 1 tsp zest  (substitute lemons OR smaller amount of vinegar)
grape seed oil or preffered oil, for searing
1/4 cup olive oil
1/2 cup minced mint
1/4 tsp cumin, 1/4 tsp black pepper, 1/2 tsp salt

Sauce
1 tbsp cashew butter OR tahini + 1/4 cup marinade
3 tbsp olive oil, or to taste
1/4 tsp lecithin powder (see note)

Directions:
1. Slice the steak into 1 x 1 x 2 inch pieces (the precise measurement is not important, just try to make them about the same size so that they finish cooking at the same time). Whisk together the marinade in a medium sized bowl and reserve 1/4 cup for the sauce. Place the meat in the bowl with the marinade and make sure it is all coated. Cover the bowl with a lid or plate and place in the fridge for at least 30 minutes.

2. To make the sauce, put the 1/4 cup reserved marinade in a small bowl and whisk in 3 tbsp olive oil, the cashew butter, and lecithin. Puree if you would like a strong minty flavor. Cover and place in the fridge.

3. Preheat broiler to high. Remove the meat from the marinade and using a paper towel press gently on its surface to dry it. Heat a pan over high heat with 2 tsp grape seed oil. Once hot, add half the meat to the pan (allowing 1-2 inches of space between the pieces). The pieces should sizzle and stick to the pan. After 1-2 minutes the meat should release when prodded with tongs or a fork revealing a nice browned underside. Turn it over to sear it on another side. Reserve meat and sear the second batch.

4. Then, put the meat (you can put the meat on skewers at this point if you like), on a rack over a baking dish under the broiler until brown and cooked (see photo below). Turn the meat over after a few minutes so the underside is also exposed to the heat. Serve the meat with the sauce drizzled over the top or with "dipping" sauce.

Notes:

• I tried just cooking these kebabs under the broiler, but it was not hot enough to sear (brown) the outside. If this is the case with your conventional oven, I suggest searing them on the stove first.
• The lecithin powder helps emulsify the sauce and make it stable. Otherwise, nut butter tends to separate and create an undesirable texture. Organic lecithin is often used as a health food because it is rich in vitamins, and has a mild flavor when mixed with other foods.
• If you prefer a more intense minty flavor, you can add more mint or puree the sauce and/or marinade.
• The meat will cook quickly so stay close by. If you like your steak medium rare, only cook until the outside is brown.