Slow-roasted pastirma-style rib eyes from Zaytinya: Delicious Mediterranean Dishes from Greece, Turkey, and Lebanon (page 294) by José Andrés

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Notes about this recipe

  • bernalgirl on July 24, 2024

    This is a special occasion dish for a family that eats very little beef. With 3 lbs of ribeye and many tablespoons of spices, it is also a spendy dish. But the pastirma rub and slow roasting produces the most luscious result. I wanted a simpler base than the accompanying greens recipe so I tossed arugula with sumac onions in the ladolemono vinaigrette and would do so again. I’d also try this with tri-tip or skirt steak.

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