Juicy Pan-Seared Steak (Esteak Aabdar)

Finely dice the onion and bell pepper, or pulse briefly in a food processor until roughly chopped, avoiding excess juice. Mix with the sumac, transfer to a plastic bag or bowl, and refrigerate for 10–15 minutes to intensify the flavor.

Cut the meat into even steak portions. Add the steaks to the chilled mixture one at a time, coating them lightly. Gently pound each piece with a meat tenderizer to even out thickness and help the flavors penetrate.

Heat a wide, heavy pan over medium heat. Add the oil, swirl to coat, then slightly lower the heat.

Place the steaks in the pan and raise the heat just enough to sear. Brown well on one side without moving, then flip and sear the other side until a deep crust forms.

Grate or blend one tomato into a smooth purée. Once the steaks are well seared and surface moisture has reduced, add the tomato purée to the pan.

Finely chop the remaining tomato. When the purée begins to gently bubble, add the chopped tomato, reduce the heat to very low, cover, and allow the steaks to cook slowly.

Meanwhile, sauté the sliced mushrooms separately over high heat until well browned and dry. Add them to the steak pan so they absorb the tomato juices.

If the sauce reduces too much, add boiling water gradually, up to ½ cup total, keeping the heat low to prevent the meat from drying.

Continue cooking gently for about 1 hour, until the steaks are very tender and infused with the tomato sauce.

Near the end of cooking, adjust salt and spices to taste. Serve hot, optionally finished with a few drops of fresh lemon juice.