Spice Crusted Beef with Bulgur Tabbouleh and Almond Hummus

Spice Crusted Beef with Bulgur Tabbouleh and Almond Hummus

Ready in 40 minutes • Serves 2
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, July 29, 2018.
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“This dish was inspired by my culinary upbringing, my Mother is Greek and my Father is Lebanese, being exposed to a variety of offerings almost every meal time. For this dish I simply put together all of my favourite plates; fresh and vibrant tabbouleh, dark fried cauliflower, tangy garlic tahini sauce, warmly spiced aromatic meat, the addition of creamy almond hummus binding it all together." - Penny Allen, No.7 Balmac

Ingredients

Beef

  • 1½ tsp beef spice
  • 300g beef sirloin (at room temperature)

Tabbouleh

  • ½ cauliflower
  • 100g bulgur wheat
  • ½ cup boiling water
  • ½ Lebanese cucumber
  • ½ carrot
  • 2 spring onions
  • Zest and juice of ½ lemon
  • 1 Tbsp olive oil
  • 2 Tbsp coriander leaves

To serve

  • 3 Tbsp parsley leaves
  • 80g almond hummus
  • 10g crispy shallots

Steps

  1. Preheat oven to 230°C. Bring a half-full kettle of water to the boil. Line an oven tray with baking paper. Place beef spice in a bowl with a drizzle of oil. Pat beef dry, season with salt, and add to bowl. Coat well and set aside to marinate. Heat a drizzle of oil in a medium oven-proof fry-pan on medium heat.
  2. Add parsley leaves to pan. Cook, stirring occasionally for about 2 minutes, until crispy. Remove from pan and set aside to drain on a paper towel. Reserve pan. Chop cauliflower into very small florets and toss on prepared tray with a drizzle of oil.
  3. Season and roast, on upper rack for about 25 minutes, until tender and golden. Place bulgur in a bowl with a pinch of salt. Cover with ½ cup boiling water and set aside to steam, covered, for about 6 minutes until tender. Fluff up grains with a fork.
  4. When cauliflower has 15 minutes remaining, return reserved pan to high heat. Cook beef for 2-3 minutes each side until golden. Place pan in oven, below cauliflower, and cook for about 4 minutes for medium-rare, or until cooked to your liking. Set aside to rest for about 5 minutes before slicing thinly against the grain.
  5. While beef cooks, finely dice cucumber, grate carrot and thinly slice spring onions. When cauliflower is cooked place in a large bowl with cooked bulgur and remaining tabbouleh ingredients. Toss to combine, and season to taste.
  6. Smear hummus onto plates. Top with tabbouleh and beef. Sprinkle over crispy shallots and fried parsley.