Ramadan Recipe Box: Grilled Steak and Creme Brulee
Posted on May 13 2020
There’s no need for fussing about the spice pantry for this recipe. The simplicity of using a pre-mixed steak seasoning not only saves you time, but guarantees those savory flavors will be there at dinnertime (especially important when you can only rely on your sense of smell!) “This recipe is so easy and tastes so good. Add a skewer of tomatoes and onions on the grill to perfectly pair with your steaks.” – Zeena CEO Bayan Jondy
- 2 tablespoons Montreal Steak Seasoning
- 2 tablespoons of butter or vegetable oil
- 1 clove minced garlic
- 2 lbs of rib-eye steak
In a gallon sized Ziploc bag, combine the marinade ingredients with the rib-eye steak. Refrigerate for 30 minutes or let sit overnight. We save so much time preparing iftars when the meat is ready, waiting and seasoned in the fridge. When the coals are hot, remove steaks from the bag and place on the grill on medium-high heat. Cook for 6-8 minutes on each side. Let the steaks rest for a few minutes before slicing. For added color on your plate, skewer your veggies of choice, zucchini, onions, tomatoes, whatever you’re craving after a long day of fasting.
And for dessert? Crème brulee is an all-time family favorite, next to our legendary knafeh! While this deliciously creamy pudding may have a reputation for seeming complicated…it’s actually pretty simple to prepare. To caramelize the sugar topping, you will need the aid of a kitchen torch and we swear by this one here. We also recommend using individual ramekins so that everyone gets an equal share and there’s no squabbling over scraping the last crunchy caramel tidbits from the side of the pan!
- 4 cups heavy cream
- 1 tsp vanilla extract & 1 pulp of a fresh vanilla bean (or 2 tsp vanilla extract)
- 6 egg yolks
- 2 cups of sugar, plus extra sugar for torching
- 6 single-serve porcelain ramekins (or use a 9" round glass pie pan)
- Culinary torch
- Large baking pan
To begin, heat heavy cream and vanilla in a pan until hot, but do not let it boil. In a separate bowl, whisk egg yolks and sugar together. Pour in the hot cream gradually into the egg mixture. Mix well.
Separately, pour hot water into a large baking pan and set the ramekins inside so that the water comes about halfway up the sides. This will keep the pudding at the right temperature and prevent it from splitting.
Slowly fill each ramekin with the egg mixture. Bake at 325F for approximately 45 minutes (25 minutes of using shallow ramekins). The crème brulee should be set, but still a little jiggly in the middle. Let cool and refrigerate for two hours.
Once ready to serve, evenly sprinkle 1/2 teaspoon of sugar on top and torch until golden brown. Top with raspberries or chopped strawberries for even more deliciousness and then use a large spoon to crack through the top layer and delve into this gorgeous treat. Enjoy!
We'd love to hear from you! Which family recipes do you enjoy in your home? Happy Ramadan!