Recipe: Cumin Beef with Tabouli and Tomato Salad
Tabouli, or Tabbouleh is a dish of Lebanese origin that has spread throughout the world. Here it serves as the base for Rump Steaks brought to life by Cumin and Coriander seeds. A great hot-and-cold dish for winter or summer.
- 4 x 200g Rump Steaks, trimmed
- 2 Tbsp cumin seeds
- 2 tsp coriander seeds
- 1 punnet cherry tomatoes, halved
- 2 Tbsp cracked wheat (burghul or bulgar) soaked in 2 Tbsp water
- 1 large bunch flat-leaved parsley, finely chopped
- 1 bunch fresh mint, finely chopped
- 4 spring onions, thinly sliced
- 1 Lebanese cucumber, finely diced
- ¼ tsp black pepper
- Juice of 1 lemon
- 2 Tbsp olive oil
Hummus and pita bread (optional)
Preheat the oven to 200ºC. Place the halved tomatoes on a baking tray lined with non-stick baking paper and bake in the oven for 15 minutes or until soft. Place in a bowl and add the cracked wheat. Add the parsley, mint, onions, cucumber and black pepper. Toss through the lemon juice and oil and season to taste. Leave to stand at room temperature for at least 1 hour before serving.
Combine the cumin and coriander seeds and toast in a small frypan until fragrant. Remove from the pan and grind or crush the seeds into a powder. Rub onto the steaks. Coat the steaks in a little oil and place on a preheated grill, fry pan or BBQ. Cook 3-4 minutes each side or until cooked to your liking. Remove from the pan and cover loosely with foil to rest for 5 minutes.
Cut the steaks into slices across the grain and serve with the Tabouli salad. Accompany with dollops of hummus and pita bread if wished.
Recipe supplied courtesy of Meat and Livestock Australia