Crispy Pomegranate Beef Ribeye Shawarma Wraps Step-by-step instructions

Before you start

Before starting, slice the ribeye thinly against the grain and prepare the marinade. Mix the spices, lemon juice, pomegranate molasses, and oil in a bowl, then add the beef and onions, tossing to coat.

Cover and refrigerate for at least 2 hours, or up to overnight, to allow the flavors to meld. Have the garlic sauce, fries, sumac onions, and tomato slices ready for assembly. Heat a large skillet or griddle over high heat for searing, and have a clean skillet ready for toasting the wraps.

Instructions

Marinate for Flavor

1. 1Marinate the Ribeye
   In a large bowl, combine the sliced ribeye, onion, garlic, smoked paprika, cumin, coriander, onion powder, lemon juice, 2 tablespoons of pomegranate molasses, and olive oil. Toss well to coat every strip. Cover and refrigerate for at least 2 hours, or up to overnight.
   Look for The beef is evenly coated with a deep red marinade; the onions are distributed throughout.
   Tip Slice the ribeye against the grain for maximum tenderness. For easier slicing, freeze the steak for 15 minutes first.

The beef should be evenly coated with the deep red marinade, with the onions distributed throughout. The mixture will look glossy and smell of warm spices and citrus. Cover and refrigerate for at least 2 hours, allowing the acid to tenderize the meat.

After marinating, the beef will have absorbed the flavors and the onions will have softened slightly. This is the foundation for the rich, savory taste of the final dish.

Sear to Char

2. 2Sear the Beef
   Heat a large skillet or griddle over high heat until smoking. Add the marinated beef in a single layer, working in batches if needed. Sear for 2 to 3 minutes per side until charred and cooked through. Remove from heat and let rest for at least 3 minutes.
   Look for The beef is deeply browned with crispy edges and the onions are softened and caramelized.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not overcrowd the pan; otherwise, the beef will steam instead of sear. Use tongs to flip the strips.

The beef strips will be deeply browned with crispy edges, and the onions will be caramelized and tender. The kitchen will smell of smoked paprika and charred meat. The internal temperature of the beef should reach 145°F (63°C) for medium-rare. Let the meat rest for at least 3 minutes before assembling to keep it juicy. The pan should have a nice fond, but the beef should not be burnt.

Crisp and Serve

3. 3Assemble and Crisp the Wraps
   Spread a generous layer of garlic sauce over each pita. Divide the seared ribeye, hot fries, sumac onions, and tomato slices among the pitas. Roll tightly, tucking in the ends. Brush the outside of each wrap with the remaining 1 tablespoon of pomegranate molasses. Heat a clean skillet over medium heat and toast the wraps for 2 to 3 minutes per side until golden and crispy.
   Look for The wraps are golden brown, crisp to the touch, and the pomegranate glaze is bubbling slightly.
   Tip Press gently with a spatula while toasting to ensure even browning. Serve immediately with extra garlic sauce for dipping.

The wraps will be golden brown and crisp on both sides, with the pomegranate glaze bubbling and caramelized. When pressed, they should feel firm and crunchy. The fillings should be hot, and the garlic sauce should be warm and creamy. The wraps should hold their shape without unrolling. Serve immediately with extra garlic sauce for dipping, and enjoy the loud crunch with every bite.

Common mistakes

One common mistake is overcrowding the pan when searing the beef. This causes the meat to steam rather than brown, resulting in a gray, chewy texture. Another is slicing the ribeye too thick, which makes it tough and difficult to cook evenly. Skipping the rest time after searing lets the juices run out, leaving the meat dry.

When rolling the wraps, overfilling can cause them to burst during toasting; use a moderate amount of filling and roll tightly. Finally, brushing on too much pomegranate molasses can make the wrap sticky rather than crispy—use a thin, even layer.

How to tell it’s done

The beef is done when it reaches an internal temperature of 145°F (63°C) for medium-rare, or higher if preferred. After searing, let the meat rest for at least 3 minutes before assembling.

The wraps are done when the pita is golden brown and crisp on both sides, and the pomegranate glaze has caramelized slightly. The fillings should be hot throughout, with the fries still crisp and the sauce warmed through. Serve immediately for the best texture.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest