This savory dish is best served with roasted potatoes and your favorite vegetable. Slicing the garlic adds a wonderful texture and flavor.
Total Time: 2 hours
2 boneless short ribs or strip steak (about 1½ pounds)
3 cloves Spice World garlic, very thinly sliced
⅓ cup plus 2 tablespoons extra virgin olive oil
1 tablespoon Aleppo-style pepper
1 teaspoon Urfa pepper (substitute smoked paprika if necessary)
1 tablespoon red wine vinegar (for serving)
1 tablespoon chopped fresh parsley
Flaky sea salt (optional)
Pat short ribs with a paper towel to remove moisture and season season with salt. For even cooking, let sit at room temperature 1 hour.
Meanwhile, cook garlic and ⅓ cup oil over medium-low heat stirring regularly until garlic is barely golden and just starting to crisp, about 4 minutes. Transfer garlic and oil to a bowl; let cool slightly. Stir in parsley and peppers, then season with kosher salt. Let cool completely.
Heat a cast iron skillet over medium-high heat for 5 minutes. Pat meat again and rub with remaining 2 Tbsp oil. Cook meat, turning occasionally, until deeply browned and crusty all over, about 4 minutes for wider sides and 2 minutes for shorter sides. Transfer to a cutting board, loosely cover in aluminum foil and let rest 10-15 minutes before slicing against the grain.
Spoon garlic and infused oil over the meat and splash with vinegar; sprinkle with sea salt.