Middle Eastern Dukkah Beef
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Middle Eastern Dukkah Beef

Middle Eastern Dukkah Beef

with Rocket & Tomato Couscous Salad

We're in our light and bright era this Summer, so only a salad will do. 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.

Tags:
Over 30g protein
Quick Prep
Quick
Allergens:
Gluten
Wheat
Sesame
Almond
Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1

carrot

1 clove

garlic

1

tomato

1 sachet

vegetable 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: Gluten, Milk, Peanut, Soy, Wheat, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1 packet

rocket leaves

1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

40 g

butter

¾ cup

water

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2763 kJ
Fat34.1 g
of which saturates15.1 g
Carbohydrate44.7 g
of which sugars9 g
Protein42.3 g
Sodium881 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• 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.

2
2

• See Top Steak Tips (below) for extra info! Meanwhile, place beef rump 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 beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. • In the last minute of cook time, reduce heat to medium, 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.

3
3

• In a large bowl, combine carrot couscous, tomato, rocket leaves and a drizzle of white wine vinegar. Season to taste.

TIP: Finish the couscous in the saucepan to save on washing up!

4
4

• 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!