Citrus Beef Bowl with Buckwheat, Roasted Zucchini and Tahini Drizzle

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F.

2. 2

   In a medium bowl, combine the beef with the orange juice, orange zest, half of the lemon juice, 2 garlic cloves, ground cumin, smoked paprika, dried oregano, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let it marinate for 15 minutes while you prepare the rest.

3. 3

   Place the zucchini and red onion on a baking tray. Add 1 tablespoon olive oil, 1/4 teaspoon salt, and a little black pepper. Toss well and roast for 18 to 20 minutes at 220 °C / 425 °F, until tender and browned at the edges.

4. 4

   While the vegetables roast, cook the buckwheat. Place the buckwheat in a saucepan with 360 ml water and a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 12 to 15 minutes until tender. Turn off the heat and let it rest for 5 minutes; then fluff with a fork.

5. 5

   In a small bowl, whisk the tahini with the remaining lemon juice, the last garlic clove, the water, and a pinch of salt. Stir until smooth and pourable; add a few extra drops of water if needed.

6. 6

   Heat a large skillet or griddle over medium-high heat for 2 minutes. Add the remaining tablespoon of olive oil and cook the marinated beef in a single layer for 3 to 5 minutes, stirring once or twice, until browned and cooked through but still juicy.

7. 7

   To serve, divide the buckwheat among 4 bowls. Top with the beef, roasted zucchini, and red onion. Finish with the tahini drizzle, fresh parsley, and toasted sesame seeds.

8. 8

   Serve immediately while warm. If desired, taste and adjust with a little more salt or black pepper before serving.