HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconQuick Middle Eastern Steak & Tahini
Quick Middle Eastern Steak & Tahini

Quick Middle Eastern Steak & Tahini

with Wholemeal Carrot Couscous & Tomato Salsa

Read more

How satisfying is juicy beef rump on a bed of fluffy carrot couscous? Make this delectable dish to find out! We've added cooling salsa and creamy tahini to top it off. Simply delicious.

This recipe is under 650kcal per serving.

Tags:Kid FriendlyQuickUnder 650kcal

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount





1 bag


1 bag

baby spinach leaves

½ packet


(ContainsSesameMay be present Egg, Gluten, Soy, Tree Nuts, Milk)

1 sachet

chermoula spice blend


1 packet

wholemeal couscous

(ContainsGlutenMay be present Egg, Soy)

1 sachet

beef-style stock powder

1 packet

garlic paste

1 packet

beef rump

Not included in your delivery

olive oil

15 g



1 tsp

white wine vinegar

¾ cup

water (for the couscous)

1 tsp

water (for the dressing)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2222 kJ
Fat19.5 g
of which saturates9.6 g
Carbohydrate40.2 g
of which sugars10.2 g
Protein42.6 g
Sodium1161 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

• Grate carrot. Finely chop tomato. Pick and thinly slice mint leaves. • In a medium saucepan over a medium-high heat, melt butter. Cook carrot until softened, 2 minutes. Cook garlic paste until fragrant, 1 minute. Add the water (for the couscous) and beef stock powder, then bring to the boil. • Add wholemeal couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Stir through baby spinach leaves.


• In a medium bowl, add tomato, white wine vinegar, a drizzle of olive oil and 1/2 the mint. Season with salt and pepper. Stir to combine, then set aside. • In another bowl, combine tahini (see ingredients) and the water (for the dressing). Set aside.


• In a medium bowl, combine beef rump, chermoula spice blend and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the beef and cook, 2-3 minutes each side (depending on thickness), or until cooked to your liking.

TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done. Transfer to a plate to rest.


• Thinly slice beef. Divide wholemeal carrot couscous between bowls. Top with Middle Eastern beef and tomato salsa. • Serve topped with a dollop of tahini and remaining mint.