Mesopotamian steak

Preparation

1. We put the minced meat in a large bowl.

2. Put the garlic, salt, pepper, cinnamon, cumin, mint and parsley leaves in the thermomix glass. We program 10 seconds, progressive speed 5-7-10. It must be well chopped, if not, we repeat the operation for a few seconds.

3. We pour this mixture into the meat and mix well. We add the egg and mix well again. We add the 3 or 4 tablespoons of flour and stir very well. It should be a juicy but solid mixture, which we can manipulate well with our hands (as if they were meatballs). It will depend on the type of meat and the brand of flour, so I tell you 3 or 4 tablespoons of flour as an orientation, but it can be more or less.

4. Cover the bowl with plastic wrap and let it rest in the fridge for a few hours (this will depend on how long you have, but at least I would say 30 minutes and the ideal would be to do it at night and prepare it the next day to eat).

5. We are forming large balls (like huge meatballs) and we pass it through flour. Squash a little with your hand to form the steaks.

6. We prepare a frying pan or a griddle and add a drizzle of olive oil. We put them over medium-low heat for about 5 minutes on each side. This will also depend on the thickness of the steaks, so make sure they are not raw on the inside. I put them over medium heat at the beginning so that they brown and seal on the outside, so it will not lose the juices. And then I lower the heat to a minimum, I cover them and I go around until they are well done on the inside.

7. We place them in the serving dish, pour the oil and the juices that have remained in the pan over them. Squeeze 1 lemon on top and garnish with a sprig of parsley. (When you put it on the table, bring the other lemon in case some diner wants to add more).