3 pounds flank steak or skirt steak, cut into 4-inch-wide pieces
1 large yellow onion
For serving: naan, cilantro sauce, lemon tahini, sliced onions, cucumbers, tomatoes, feta cheese, kalamata olives, pine nuts
In a large bowl, whisk together the garlic powder, black pepper, cinnamon, nutmeg, cardamom, salt, cloves, chili powder, and oregano. Drizzle in the oil and vinegar and whisk until a paste forms. Add the flank steak and coat with the spice mixture. Cover and place in the refrigerator for a minimum of 2 hours or up to 1 day.
Preheat the oven to 300℉. Line a sheet pan with aluminum foil. Peel and cut the onion in half and place cut-side down on a sheet tray. Stick two 10-inch wood skewers into one of the onion halves, pointy sides up, about 2 inches apart. Pierce a piece of steak through the skewers and push it down to the onion. Stack another piece on top and continue until all pieces are on the skewers. Do not push and stack the pieces too tightly. Place the other half of the onion on the skewer once the last piece of steak is on.
Adjust the oven racks as necessary and place the skewered tower of meat into the oven and roast 1 hour. Turn the heat up to 425℉ and cook for another 30 minutes. Remove the meat from the oven and let sit for 10 minutes.
Transfer the onion and meat to a cutting board. Using a sharp knife, shave the beef into thin shavings. Serve with naan, cilantro sauce, lemon tahini, sliced onions, cucumbers, tomatoes, feta cheese, kalamata olives, and pine nuts.
Abner Ramirez and Amanda Sudano Ramirez are LA-based singer-songwriters and parents of three who love to collaborate, bond, and have fun together in the kitchen. The duo embraces the joys and challenges of cooking while juggling family life.