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)
Instructions
- 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.
Notes
- Baharat is a spice mixture used in Middle Eastern cuisine – also known as Lebanese 7 spice.
- Skirt steak or rump steak would also work well in this recipe.
- Any remaining hummus can be stored in an airtight container in the fridge for 5 days.
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