Za'atar Beef & Freekeh Lettuce Cups with Lemon-Tahini Sauce & Mint

Za'atar Beef & Freekeh Lettuce Cups with Lemon-Tahini Sauce & Mint
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Blue Apron. Recipe Credit: . Photo Credit: Blue Apron.
Blue Apron
Summary

Tucked inside soft butter lettuce leaves, a filling of hearty freekeh, crisp marinated vegetables, and spiced beef comes together with a drizzle of our irresistible sauce that combines fresh lemon juice and creamy tahini—a favorite Middle Eastern condiment made from ground toasted sesame seeds, beloved for its rich, nutty flavor.


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  • Prep time
    15 min
  • Cook time
    25 min
  • Servings
    2 Servings
  • Serving size
    1/2 recipe
Nutrition Facts

Nutrition Facts

2 Servings

  • Serving Size
    1/2 recipe
  • Amount per serving Calories 570

  • Total Fat 29g
    • Saturated Fat 6g
    • Trans Fat 0.5g
  • Cholesterol 75mg
  • Sodium 510mg
  • Total Carbohydrate 42g
    • Dietary Fiber 6g
    • Total Sugars 6g
    • Added Sugars 0g
  • Protein 38g
  • Potassium 970mg
Ingredients

Ingredients

  • cracked freekeh
    1/2 cup
  • butter lettuce
    1 head
  • fresh mint
    1 bunch
  • persian cucumber
    2 (about 6 oz total)
  • grape tomatoes
    4 oz
  • meyer lemon
    1
  • garlic
    2 clove
  • olive oil (divided use)
    1 tbsp plus 1 tsp
  • tahini
    2 tbsp
  • beef tenderloin (thinly sliced)
    8 oz
  • za'atar seasoning
    1 tbsp
Directions

Directions

  1. Cook the freekeh: Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the freekeh. Cook, uncovered, 24 to 26 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    <b>Cook the freekeh: </b> Fill a medium pot 3/4 of the way up with salted water; cover and heat to
boiling on high. Once boiling, add the freekeh. Cook, uncovered, 24 to 26 minutes, or
until tender. Turn off the heat. Drain thoroughly and return to the pot.
  2. Prepare the ingredients: Meanwhile, wash and dry the fresh produce. Cut off and discard the root end of the lettuce; separate the leaves. Pick the mint leaves off the stems. Thinly slice the cucumbers into rounds. Halve the tomatoes. Quarter and deseed the lemon. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater).
    In a bowl, combine the sliced cucumbers, halved tomatoes, and the juice of 2 lemon wedges. Drizzle with 1/2 teaspoon of olive oil and season with salt (optional) and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, whisk together the tahini, the juice of the remaining lemon wedges, 1 tablespoon of olive oil, 1 tablespoon of water, and as much of the garlic paste as you’d like. Season with salt (optional) and pepper.

    <b>Prepare the ingredients: </b> Meanwhile, wash and dry the fresh produce. Cut off and discard the root end of the lettuce; separate the leaves. Pick the mint leaves off the stems. Thinly slice the cucumbers into rounds. Halve the tomatoes. Quarter and deseed the lemon. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely
grate the remaining clove into a paste (or use the small side of a box grater).
<br>In a bowl, combine the sliced cucumbers, halved tomatoes, and the juice of 2 lemon wedges. Drizzle with 1/2 teaspoon of olive
oil and season with salt (optional) and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, whisk together the tahini, the juice of the
remaining lemon wedges, 1 tablespoon of olive oil, 1 tablespoon of water, and as much of the garlic paste as you’d like. Season with salt (optional) and pepper.
  3. Cook the beef: Once the freekeh has cooked about 20 minutes, separate the beef; pat dry with paper towels. Place in a bowl; season with salt (optional), pepper, and the za’atar. Stir to coat. In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until the beef is browned and just cooked through. Turn off the heat.

    <b>Cook the beef: </b> Once the freekeh has cooked about 20 minutes, separate the beef; pat
dry with paper towels. Place in a bowl; season with salt (optional), pepper, and the za’atar. Stir to coat. In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive
oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or
until the beef is browned and just cooked through. Turn off the heat.
  4. Finish the freekeh & serve your dish: Add the marinated vegetables to the pot of cooked freekeh; stir to combine. Serve the lettuce leaves, finished freekeh, cooked beef, and lemon-tahini sauce separately. Assemble each cup using 2 lettuce leaves. Garnish with the mint leaves (tearing before adding). Enjoy!

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