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beef

Barbecued cumin rubbed beef with tabouli


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Serves

4

Prep Time

20

Cook Time

8

Ingredients

4 x 200g rump steaks
2 tsp cumin seeds
2 tsp coriander seeds
1 tbsp oil
small tub baba ganoush or hummus and pita bread to serve
Tabouli
1 punnet cherry tomatoes, halved
2 tbsp cracked wheat, soaked in 2 tbsp water
1 large bunch flat leaf parsley
1 bunch mint
4 spring onions, finely chopped
1 Lebanese cucumber, finely diced
0.25 tsp cracked black pepper
juice of one lemon
2 tbsp extra virgin olive oil

Method

1 Brush the steaks lightly with oil. Season with salt. Combine cumin and coriander seeds and toast in a small dry frypan until seeds are fragrant. Remove from pan and grind/crush into a powder. Rub ground spices on the steaks.
2 Preheat the barbecue flat-plate or char-grill plate to hot before adding the steaks. Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
3 Remove steaks from heat, loosely cover with foil and rest steaks for 5 minutes before serving. To serve cut the steaks into slices and serve with the tabouli.
4 Remove steaks from heat, loosely cover with foil and rest steaks for 5 minutes before serving. To serve cut the steaks into slices and serve with the tabouli.
5 Serving suggestion: Accompany with dollops of baba ganoush or hummus, and pita bread.

Tips

1 You can also pan-fry the steaks for this recipe.
2 Preheat the barbecue to hot before adding the meat.
3 Instead of oiling the pan it is better to oil the meat. Either brush it lightly or rub a little oil into it.
4 Best beef steaks for barbecuing: fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, rump, round and blade, oyster blade.