• Prep time: 10 minutes
• Cook time: 9 minutes
• Yield: Serves 4
• 500g flank steak
• 3 tbsp olive oil +extra, to drizzle
• 1 tbsp baharat or Moroccan seasoning
• 400g can chickpeas, rinsed, drained
• 400g can cannellini beans, rinsed, drained
• 1/4 cup tahini
• 2 garlic cloves, crushed
• 2 cups (60g) baby spinach, roughly chopped
• Zest and juice of 2 lemons
• 1/2 large cauliflower, grated
• 2 truss tomatoes, diced
• 1 small bunch finely chopped parsley
• 2 green onions, thinly sliced
• Flatbreads, lemon wedges, to serve
- Place steak, 1 tablespoon oil and half the baharat and in a large snap-lock bag. Season and rub to coat steak. Set aside to marinate for 10 minutes.
- Place 1 tablespoon oil, chickpeas, beans, tahini, garlic, spinach, remaining baharat and zest and juice of 1 lemon in a food processor. Blend until well-combined, adding a couple of tablespoons of cold water if necessary. Season to taste.
- Heat a char-grill pan or barbecue over medium-high heat. Cook steak for 3 to 4 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil to rest for 5 minutes. Thinly slice.
- Meanwhile, in a large bowl place cauliflower, tomatoes, parsley, onions, remaining oil and remaining lemon zest and juice. Season and toss to combine.
- Serve steak with hummus, drizzled with extra olive oil, tabouli, flatbreads and lemon wedges.
- Baharat is a spice mixture used in Middle Eastern cuisine – also known as Lebanese 7 spice.
- Skirt steak or rump steak would also work well in this recipe.
- Any remaining hummus can be stored in an airtight container in the fridge for 5 days.
This great family recipe is thanks to Australian Beef Recipes at https://www.australianbeef.com.au/recipes/spiced-beef-flank-with-green-hummus-and-cauliflower-tabouli/