Sumac Steak with Fattoush
We love fattoush; that Middle Eastern panzanella style salad studded with crispy shards of Lebanese bread. There’s nothing quite like it. Lemony sumac too is the perfect summer flavour. We’ve crusted a juicy tender steak in the stuff, and you won’t believe how good it makes it taste!
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.
Ingredients
2
tomatoes
¼ cup
pitted kalamata olives
1
cucumber
½
red onion
½ bunch
parsley
2 steak
beef rump
1 tsp
sumac
1
Lebanese bread
(Contains Gluten;)
Not included in your delivery
2 tsp
red wine vinegar
1 tbs
olive oil
Nutritional Values
Utensils
Instructions
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut each tomato into 8 wedges and halve the pitted kalamata olives (check for pits). Dice the cucumber and very finely slice the red onion. Pick the parsley leaves and cut the Lebanese bread into strips.
Combine the tomato, pitted kalamata olives, cucumber, red onion and parsley in a medium bowl. Whisk the red wine vinegar and half of the olive oil in a small bowl or jug and season to taste with salt and pepper. Pour the dressing over the salad and set aside.
Rub the beef rump steaks in the remaining olive oil and all of the sumac until well coated. Heat a medium frying pan over a medium-high heat. Add the steaks and cook for 2-3 minutes on each side for medium rare, or until cooked to your liking. Cooking times may vary depending on the thickness of your steak. Transfer to a plate, cover with foil and rest for 5 minutes.
While the steak is resting, place the Lebanese bread strips on a lined oven tray and cook in the oven for 5 minutes or until crispy.
Toss the Lebanese bread through the salad and then divide between plates. Serve with the sumac steak.
