Quick Middle Eastern Steak & Tahini
with Wholemeal Carrot Couscous & Tomato Salsa
How satisfying is juicy rump steak on a bed of fluffy carrot couscous? You'll have to make this delectable Middle Eastern 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
The quantities provided above are averages only.
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 clove
garlic
1
carrot
1
tomato
1 bunch
mint
1 bag
baby spinach leaves
½ tub
tahini
(Contains Sesame; May be present: Egg, Gluten, Soy, Tree Nuts, Milk. )
1 packet
beef rump
1 sachet
chermoula spice blend
1 packet
wholemeal couscous
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 cube
beef stock
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1 tsp
white wine vinegar
¾ cup
water (for the couscous)
1 tsp
water (for the dressing)
Nutritional Values
Utensils
Instructions
Finely chop the garlic. Grate the carrot. Finely chop the tomato. Pick and thinly slice the mint leaves.
Heat a medium saucepan over a medium-high heat. Melt the butter. Cook the carrot until softened, 2 minutes. Add the garlic and cook until fragrant, 1 minute. Add the water (for the couscous) and the crumbled beef stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the 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 the baby spinach leaves.
While the couscous is cooking, combine the tomato, 1/2 the mint, white wine vinegar and a drizzle of olive oil in a medium bowl. Season with salt and pepper. Stir to combine and set aside. In another bowl, combine the tahini (see ingredients) and water (for the dressing). Set aside.
Thinly slice the beef rump. In a medium bowl, combine the beef rump, chermoula spice blend and a drizzle of olive oil.
Heat a drizzle of olive oil in a large frying pan over a high heat. Add the beef rump in batches, tossing, until browned, 2 minutes. Season.
Divide the carrot couscous between bowls and top with the Middle Eastern steak and tomato salsa. Serve with the tahini and the remaining mint.