Serves 4

Ingredients:

4 large sirloin steaks (trimmed)

200 gm white cheese spread

1 tbsp finely chopped onion

1 tsp crushed garlic

1/2 cup coriander leaves (chopped)

Juice of half a lemon

1 tsp white vinegar

Pinch of sweet paprika (preferably smoked)

Salt + pepper

2 tbsp extra virgin olive oil

Method:

Pat the steaks dry with paper towels. Season all over with salt and pepper. Set aside for 15 to 30 minutes to bring to room temperature, (if still cold). Meanwhile, prepare the coriander/cheese mixture.  Place coriander, onion, garlic, lemon juice, vinegar, paprika, salt and pepper in a food processor.  Pulse to roughly chop, yet semi-smooth.  Remove into a medium glass bowl and add white cheese spread.

Mix well with a fork until very well combined. Cover and refrigerate (better prepared and refrigerated overnight to stiffen). Heat a grill over medium-high heat. Brush both sides of each steak with oil. Cook; undisturbed, until grill marks appear (3 - 5 minutes).  Flip to other side by means of tongs; (not a fork), 3 - 5 more minutes.  Transfer to a serving plate and allow to rest for 5 minutes.  Add on top of each steak a generous amount of the coriander/cheese mixture, to melt on top upon serving.  Serve with French fries and a green salad.

* A version of this article appears in print in the 21 November, 2024 edition of Al-Ahram Weekly