We made a version of this dinner for our own Date Nite last week and couldn’t stop thinking about it. We tweaked and refined it, and are excited to share it with you. It’s fresh, flavorful, and light, and feels just right for this time of year, when we’re craving meals that feel nourishing and exciting after the holidays.
The parsley–mint pistou was inspired by a recent visit to a local pizza spot here in Knoxville, where we had the most incredible basil-pistacio pistou. We couldn’t get it out of our heads, so we translated it into this shawarma-inspired bowl, and honestly, we’re obsessed. You may want to make extra pistou. Trust us on this one.
We’re pairing the bowls with a bright, citrusy Sumac Gin Sour that ties everything together beautifully.
You’ll also find a make-ahead option if you’d like to marinate the steak earlier in the day, plus a leftover idea that turns any extra pistou into an easy lunch or weekend bite.
This one feels special to us, and we hope it becomes a favorite in your kitchen too. Enjoy every bite. and every moment together.
Kevin & Kate
Sumac Gin Sour
Shawarma Inspired Steak Bowls
notes from the kitchen
Just a few kitchen tips to make the most of this week's ingredients and flavors.
FLAT IRON STEAK DISCOVERY
This was our first time knowingly cooking with flat iron steak. We originally went looking for flank steak, but the store only had flat iron—and it completely surprised us. It’s incredibly tender, deeply flavorful, and may be our new favorite cut. If you happen to see flat iron steak at your store, be sure to grab it. Flank works beautifully too, but flat iron really shines here.
MARINATING & ROOM TEMPERATURE MATTERS
You can marinate the steak for about 30 minutes right on the countertop while you prep the rest of the meal. This allows the flavors to develop and helps the steak come closer to room temperature for a more even cook. If you prefer a longer marinade (we let ours go for about two hours), be sure to remove the steak from the fridge and let it sit on the counter for 20–30 minutes before cooking. That step makes a big difference in tenderness and doneness.
MAKING THE PISTOU
A food processor is our preferred tool for making the pistou. It blends everything evenly while keeping the texture fresh and vibrant. If a food processor isn’t available, a blender will work in a pinch—just pulse gently and stop as soon as the pistou comes together so it doesn’t get over-processed.
MAKE EXTRA PISTOU
This parsley–mint pistou is so good, you may want to make a little extra. We were inspired by a recent pizza spot here in Knoxville, and it quickly became one of our favorite elements of the dish. Bright, herby, and incredibly versatile—don’t be surprised if you find yourself spooning it over everything.
EASY VEGETARIAN SWAPS
This bowl is very easy to make vegetarian. Roasted cauliflower works beautifully in place of the steak, and adding garbanzo beans is another great option for extra heartiness. Feel free to mix and match depending on what you have on hand.
GRAIN FLEXIBILITY
We love couscous here, but this bowl is flexible. If you have rice, farro, or another grain you enjoy, feel free to swap it in. Use what you love and what’s already in your pantry.
GO FOR BABY ARUGULA
If possible, look for baby arugula rather than mature bunches. Baby arugula has a more delicate texture and milder flavor, which really gives this bowl that restaurant-quality finish. Thicker, more mature arugula can taste quite sharp here, so this small detail makes a big difference.
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we hope you enjoy this week. and as always,
Keep the Plates Full and the Spark Alive
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