Middle Eastern Dukkah Beef
with Carrot Couscous Salad
Can we have a huzzah for dukkah? We know you’ll be cheering for this delicious number, with a spice that’s fit for this tender beef rump. With the addition of a veggie-filled couscous at play, there’s nothing not to love about this easy weeknight supper.
This recipe is under 650kcal per serving.
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 clove
garlic
1
tomato
1 bag
baby spinach leaves
1 sachet
beef-style stock powder
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
beef rump
1 sachet
dukkah
(Contains: Sesame, Almond; May be present: Soy, Gluten, Milk, Peanuts, Wheat, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut.)
1 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk;)
¾ cup
water
drizzle
white wine vinegar
Utensils
Cooking Steps
• Grate carrot. Finely chop garlic. Roughly chop tomato and baby spinach leaves. • 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 beef-style 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.
• See 'Top Steak Tips!' (below). Place beef rump between two sheets of baking paper. • Pound beef with a meat mallet or rolling pin until slightly flattened (this ensures it's nice and tender). 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 beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. • In the last minute of cook time, add dukkah and remaining butter and toss to coat, 1-2 minutes. Transfer to a plate to rest.
• In a large bowl, combine carrot couscous, tomato, baby spinach and a drizzle of the white wine vinegar. Season to taste.
• Slice dukkah steak. Divide carrot couscous salad and beef between plates. • Spoon remaining dukkah from pan over steak. Top with Greek-style yoghurt to serve. Enjoy!
