Spiced Beef Flank With Cauliflower Tabouli
Ingredients
- 500 gram Flank steak
- 3 tablespoon Olive oil + extra, to drizzle
- 1 tablespoon Baharat or Moroccan seasoning
- 400 gram Chickpeas can rinsed, drained
- 400 gram Cannellini beans can rinsed, drained
- 1/4 cup Tahini
- 2 clove Garlic crushed
- 2 cup Baby spinach 60g, roughly chopped
- 2 Lemons zest and juice
- 1/2 large Cauliflower grated
- 2 Truss tomatoes diced
- 1 small bunch Parsley finely chopped
- 2 Green onions thinly sliced
- Flatbreads, lemon wedges to serve
Method
Place steak, 1 tablespoon oil and half the baharat and in a large snap-lock bag. Season and rub to coat steak. Set aside to marinate for 10 minutes.
Place 1 tablespoon oil, chickpeas, beans, tahini, garlic, spinach, remaining baharat and zest and juice of 1 lemon in a food processor. Blend until well-combined, adding a couple of tablespoons of cold water if necessary. Season to taste.
Heat a char-grill pan or barbecue over medium-high heat. Cook steak for 3 to 4 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil to rest for 5 minutes. Thinly slice.
Meanwhile, in a large bowl place cauliflower, tomatoes, parsley, onions, remaining oil and remaining lemon zest and juice. Season and toss to combine.
Serve steak with hummus, drizzled with extra olive oil, tabouli, flatbreads and lemon wedges.
Free Range Beef
33 cuts, all of them cut to order in the shop. Pick what the recipe asks for.
