Spiced beef flank with cauliflower tabouli
Ingredients
Simple ingredients, wonderful result.
Step-by-step method
Make it your own, one easy step at a time.
- 01
Step 1
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.
- 02
Step 2
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.
- 03
Step 3
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.
- 04
Step 4
Meanwhile, in a large bowl place cauliflower, tomatoes, parsley, onions, remaining oil and remaining lemon zest and juice. Season and toss to combine.
- 05
Step 5
Serve steak with hummus, drizzled with extra olive oil, tabouli, flatbreads and lemon wedges.
Tips
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Baharat is a spice mixture used in Middle Eastern cuisine – also known as Lebanese 7 spice.
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Skirt steak or rump steak would also work well in this recipe.
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Any remaining hummus can be stored in an airtight container in the fridge for 5 days.
