Middle Eastern Dukkah Beef
with Baby Spinach & Tomato Couscous Salad
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
carrot
1
garlic
1
tomato
1
vegetable stock powder
1
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1
beef rump
1
dukkah
(Contains: Sesame, Almond; May be present: Soy, Gluten, Milk, Peanuts, Wheat, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut.)
1
rocket leaves
Not included in your delivery
olive oil
1
butter
(Contains: Milk;)
1
water
white wine vinegar
Cooking Steps
• Grate carrot. Finely chop garlic. Roughly chop tomato. • In a medium saucepan, melt half the butter with a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes. • Add garlic and cook, stirring, until fragrant, 1 minute. Add the water and vegetable stock powder. Bring to the boil. • Add couscous, stir to combine, then cover with a lid and remove from the heat. Set aside until water has absorbed, 5 minutes. Fluff up with a fork.
• Place beefrump between two sheets of baking paper. • Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook the beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. • In the last minute of cook time, reduce to medium heat, add dukkah and remaining butter and turn to coat 1-2 minutes. Transfer to a plate to rest.
• TIP: Pounding the beef ensures that it's extra tender once cooked.
• In a large bowl, combine carrot couscous, tomato, rocket leaves and a drizzle of the white wine vinegar. Season to taste
• Slice dukkah steak. • Divide rocket and tomato couscous salad and beef between plates. • Spoon remaining dukkah from pan over steak. Top with Greek-style yoghurt to serve. Enjoy!
