Harissa Spiced Beef

Harissa Spiced Beef

Ready in 30 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, December 3, 2017.
Order Now
Order Now

with orange and sweet Palermo salad

Ingredients

SWEET PALERMO SALAD

  • 100g bulgur wheat
  • ¼ teaspoon salt
  • 1 teaspoon oil, for cooking (or use spray oil)
  • 1 sweet Palermo capsicum, cut in quarters lengthways
  • ¼-½ red onion
  • 1 courgette
  • 1 carrot
  • 1 tomato

ORANGE AND OLIVE DRESSING

  • 35g olives, roughly chopped
  • Zest of ½ orange
  • Juice of 1 orange
  • 1 teaspoon Moroccan spice mix
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon vinegar (e.g. red wine, white wine, cider)
  • 1 teaspoon mustard (e.g. Dijon, wholegrain)

HARISSA SPICED BEEF RUMP

  • 550g lean beef rump steaks (at room temperature)
  • 1½ tablespoons harissa spice mix
  • 2 teaspoons oil, for cooking (or use spray oil)
  • 1 packet super seed mix

TO SERVE

  • 2 tablespoons parsley leaves, finely chopped

Steps

  1. Preheat BBQ grill or hot plate to medium-high (if using). Prepare capsicum, olives, orange and parsley. Place bulgur and salt in a small, heat-proof bowl and cover with boiling water and a plate. Leave for 15-18 minutes, until grains are tender. Drain well.
  2. In a large bowl, combine all orange and olive dressing ingredients and season to taste. Set aside.
  3. Heat a large, dry fry-pan or grill plate on medium-high heat. Cook capsicum, skin-sidedown, for 1-2 minutes, then turn and cook a further 1 minute. Season and allow to cool for a minute. Slice 2cm on an angle and add to bowl with orange and olive dressing. Reserve pan.
  4. Return pan to medium heat. Pat beef dry, place in a medium bowl, season and mix with all remaining harissa spiced beef ingredients. Add beef to pan and cook for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside on a plate, to rest, loosely covered, for 3-5 minutes, before slicing very thinly against the grain. Reserve any resting juices. Alternatively, cook on BBQ.
  5. Finish salad. Thinly slice onion; grate courgette and carrot; dice tomato 1cm. Add all to bowl with dressing and capsicum. Once bulgur is cooked and drained, add to bowl and toss everything well to combine. Season to taste.
  6. TO SERVE divide sweet Palermo salad between plates. Top with harissa spiced beef rump, drizzle over resting juices (if desired) and sprinkle with parsley.

Nutritional Information

Energy 1698 kj
406 kcal
Protein 38.7g
Carbohydrate 21.4g
Fat 17.1g