Toum (Garlic Sauce)

Toum is the Lebanese garlic sauce built for bold eaters -- intensely aromatic, creamy, and unapologetically garlicky. This Greek yogurt-based version keeps all that punch while adding a meaningful protein boost. A natural match for grilled Pre New York Strip Steak, it takes minutes to make and keeps in the refrigerator for up to a week.

Total Time: 10 minutes

Servings: 4 (makes approximately 1 cup)

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Toum Garlic Sauce Ingredients

• 1 cup whole milk plain Greek yogurt

• 5 cloves of garlic, finely grated with a microplane

• 1 tablespoon water

• 1 teaspoon fresh lemon juice

• Olive oil for drizzling

• 1 Pre New York Strip Steak per person, grilled or pan-seared, sliced for dipping

  
  

Instructions:

1. Remove steak from refrigerator and let sit 10 minutes before cooking. (Why: bringing meat closer to room temperature promotes more even cooking.)

2. Add all Toum garlic sauce ingredients except olive oil to bowl of a small food processor.

3. Pulse until well combined and smooth.

4. Transfer to a serving bowl and drizzle with olive oil.

5. Grill or pan-sear New York Strip Steak to desired doneness, then rest at least 5 minutes before slicing.

6. Slice steak and serve alongside Toum garlic sauce for dipping.