Beef and Beetroot Hummus Salad Recipe by Donal Skehan
Use the best dry-aged steaks you can afford and make sure you give them plenty of time to rest before serving to allow all the juices to settle. Za’atar seasoning can be found in most supermarkets but if you can’t find it, use a pestle and mortar to pound together 2 tablespoons sesame seeds, 4 teaspoons cumin seeds, 4 teaspoons ground sumac, 1 teaspoon sea salt and 1 tablespoon dried oregano. This mixture will keep for up to 6 months in an airtight jar and is delicious sprinkled over flatbreads or as a coating for pan-fried chicken.
– 2 sirloin steaks (225g each), about 4cm thick
– 4 tbsp za’atar
– 1 tbsp rapeseed oil
For the Beetroot Hummus
– 2 cooked beetroot
– ½ x 400g tin chickpeas, rinsed and drained
– 1 small garlic clove, roughly chopped
– 1 tsp ground cumin
– 1 tbsp pomegranate molasses, plus extra to drizzle
– 1½ tsp tahini
– Juice of ½ lemon
– Sea salt and freshly ground black pepper
For the Pickled Cucumber Salad
– 2 baby cucumbers or ½ regular cucumber
– 4 tbsp rice wine vinegar
– 2 tbsp caster sugar
– ½ small red onion, very thinly sliced
– 6 fresh mint leaves
– 1 tbsp toasted sesame seeds
1. Pat the steaks dry with kitchen paper and use your hands to press the za’atar on to both sides of the steaks. If you have time, cover with foil or cling film and leave at room temperature for 2–3 hours to allow the flavours to permeate.
2. For the beetroot hummus, blitz all the ingredients together in a food processor until smooth. Season to taste.
3. To make the cucumber salad, place each cucumber on a chopping board and use a swivel vegetable peeler to pare into long thin ribbons. Place the vinegar in a large bowl and stir in the sugar to dissolve. Add the cucumber ribbons with the sliced red onion and toss to coat. Cover with cling film and leave for at least 10 minutes, or up to 8 hours in the fridge.
4. Heat the rapeseed oil in a large, heavy-based frying pan over a high heat. Add the steaks and cook for 3–4 minutes on each side. Transfer the steaks to a plate, season with salt and set aside in a warm place to rest, covered in foil, for about 5 minutes before carving into thin slices.
5. To serve, drain off any excess liquid from the cucumber salad, then tear the mint leaves into small pieces and fold into the salad with the toasted sesame seeds. Arrange on plates with the sliced beef. Add a large dollop of the beetroot hummus, drizzled with a little extra pomegranate molasses.
The quick and easy cookbook from Irish TV star and Saturday Kitchen host Donal Skehan.
EAT.LIVE.GO – Fresh Food Fast is a collection of quick and easy recipes for busy and energetic lifestyles. Donal’s healthy approach to eating provides big flavour, the optimum nutrition the body needs, plus delicious treats.
Recipe extracted from Eat. Live. Go by Donal Skehan, published on 20th October 2016 by Hodder & Stoughton, £25 © Donal Skehan 2016