Spicy steak + creamy hummus + tangy tabouli = summer perfection
Preparation: 10 minutes
Cooking: 9 minutes
500g flank steak
3 tbsp olive oil + extra, to drizzle
1 tbsp baharat or Moroccan seasoning
400g can chickpeas, rinsed, drained
400g can cannellini beans, rinsed, drained
1/4 cup tahini
2 garlic cloves, crushed
2 cups baby spinach, roughly chopped
Zest and juice of 2 lemons
1/2 large cauliflower, grated
2 truss tomatoes, diced
1 small bunch finely chopped parsley
2 green onions, thinly sliced
Flatbreads, lemon wedges, to serve
Place steak, 1 tbsp oil and half the baharat and in a large snap-lock bag. Season and rub to coat steak. Set aside to marinate for 10 minutes.
To make the hummus, place 1 tbsp oil, chickpeas, beans, tahini, garlic, spinach, remaining baharat and zest and juice of 1 lemon in a food processor. Blend until well-combined, adding a couple of tablespoons of cold water if necessary. Season to taste.
Heat a char-grill pan or barbecue over medium-high heat. Cook steak for 3-4 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil to rest for 5 minutes. Thinly slice.
Meanwhile, in a large bowl place cauliflower, tomatoes, parsley, onions, remaining oil and remaining lemon zest and juice. Season and toss to combine.
Serve steak with hummus, drizzled with extra olive oil, tabouli, flatbreads and lemon wedges.
Baharat is also known as Lebanese 7 spice.
Skirt steak or rump steak would also work well in this recipe.
Any remaining hummus can be stored in an airtight container in the fridge for 5 days.