Moroccan Beef with Hummus and Olives
Photography by Josh Griggs.
Spiced, tender and juicy slices of beef are paired with crispy chickpeas and a fresh parsley salad for a quick and delicious mid-week meal the whole family will enjoy.
Serves: 4
INGREDIENTS
500-gram piece sirloin steak
olive oil
1 tablespoon Moroccan spice mix
400-gram tin chickpeas, drained and rinsed
8 medium vine tomatoes
sea salt and ground pepper
To finish
1 small red onion, very thinly sliced
2 teaspoons lemon juice 2 teaspoons olive oil
½ cup packed, picked parsley sprigs
1 cup pitted black olives
200 grams store-bought hummus
warm flatbreads and lemon wedges, to serve
METHOD
Preheat the oven to 200°C.
Rub the beef with oil and season with salt and pepper. Heat a sauté pan until hot then sear the beef on all sides. Place on one side of a large, shallow roasting dish and sprinkle with 1 teaspoon of the spice mix, turning to coat.
Add the chickpeas to the roasting dish, drizzle over 2 tablespoons of oil and the remaining spice mix, and stir together. Roast for 20–25 minutes for medium rare, adding the tomatoes for the last 10 minutes of cooking.
Remove from the oven, cover and rest for 10 minutes.
To finish: Combine the onion and lemon juice and leave for 5 minutes. Pour off any liquid and add the oil, parsley and olives and season with pepper.
Spread the hummus on a large serving platter. Slice the beef and arrange over the hummus. Add the tomatoes, chickpeas and the red onion and black olive salad. Serve with warm flatbreads and lemon wedges.
Pantry note: Moroccan spice mix is available in the baking section at supermarkets.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!