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1. In a bowl, combine the olive oil, half of the lemon juice, half of the garlic (minced), cumin, coriander, smoked paprika, turmeric, cinnamon, allspice, half of the salt and the black pepper. Add the flank steak, turn to coat, and marinate for at least 30 minutes at room temperature or up to 4 hours in the fridge.
1.2 lb Flank steak,
2 clove Garlic,
1.5 tbsp Lemon juice,
3 tbsp Olive oil,
2 tsp Ground cumin,
2 tsp Ground coriander,
2 tsp Smoked paprika,
1 tsp Ground turmeric,
0.5 tsp Ground cinnamon,
0.5 tsp Ground allspice,
1 tsp Salt,
0.5 tsp Black pepper
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2. Meanwhile, thinly slice the red onion and pack it into a jar. Warm the white wine vinegar with the sugar and a pinch of the remaining salt until dissolved, pour over the onion, and let pickle for at least 30 minutes. Toss with the sumac before serving.
0.5 tsp Salt,
1 piece Red onion,
0.5 cup White wine vinegar,
1 tsp Sugar,
1 tsp Sumac
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3. Simmer the lentils in the water in a medium pot, partly covered, for 20 to 25 minutes until tender but not mushy. Drain well, then season with a little salt and a squeeze of the lemon juice.
1.0 tbsp Lemon juice,
0.5 tsp Salt,
0.8 cup Brown or green lentils, dried,
2.5 cup Water
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4. Stir together the Greek yogurt, the remaining garlic (grated), the remaining lemon juice and the remaining salt to make the garlicky yogurt sauce. Dice the cucumber and chop the parsley.
1 cup Greek yogurt, plain,
2 clove Garlic,
0.5 tbsp Lemon juice,
0.5 tsp Salt,
1 piece Cucumber,
0.5 cup Fresh parsley
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5. Heat a cast-iron skillet over high heat until smoking hot. Sear the steak 4 to 5 minutes per side for medium-rare, until charred at the edges. Rest for 8 minutes, then slice thinly against the grain.
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6. Warm the tortillas in a dry pan for 20 seconds per side until pliable. Spread each with garlicky yogurt, then layer with lentils, sliced steak, cucumber, pickled onions and parsley.
4 piece Large flour tortillas (burrito size)
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7. Fold in the sides, roll tightly into burritos, and toast seam-side down in the skillet for 1 minute to seal. Serve with extra yogurt sauce.
