Marinade: Combine shawarma spice blend with olive oil. Season both steaks with salt and then rub evenly with shawarma-oil marinade. Cover and place in the fridge for a minimum of 8 hours.

When ready to start cooking the meal, begin with the lemon potatoes: Combine water and salt in a large bowl, this is the brine. Peel potatoes and cut into wedges (not too thick). Transfer to the salt-water brine and allow to brine for 30 minutes.

Heat oven to 200°C.

Drain potatoes and pat dry. It's now time to also remove the shawarma steaks from the fridge and allow them to sit at room temperature whilst you continue to cook.

Roasting the potatoes: Using a small-medium oven roasting tin, add butter and oil and place in the oven for a couple of minutes or until the butter has melted into the oil. Add potatoes to the butter-oil mixture along with some cracked black pepper and a squeeze of lemon juice. Toss around to coat and return to the oven for 20 minutes. 

Prepare tarator sauce: Combine tahini, water and lemon juice and blend until smooth. If the sauce is too thick, add small splashes of water until you have the right consistency. Stir through chopped parsley. Taste and season with salt and pepper as per your liking.

Back to the potatoes: Remove the roasting pan from the oven and increase the temperature to 220°C . Sprinkle over garlic powder, toss to combine, and return potatoes to the oven for 10 - 15 minutes or until the outsides are crispy.

Shawarma beef steak: Heat a frying pan with oil and fry the steak to your liking (rare, medium, well done). 30 seconds before removing, add a kob of butter and baste the steak repetitively with the butter. Remove from pan, season with salt and a squeeze of lemon juice. Allow steak to rest while you plate up.

When potatoes are nice and crispy, remove from the oven, squeeze over lemon juice and sprinkle with a little salt. Toss to combine.

To finish: Slice steak into thick pieces. Place some tarator sauce on a plate and top with steak slices and salad (optional, see notes). Serve lemon potatoes and the remaining tarator sauce in separate side bowls. Enjoy!