Moroccan beef salad
Steak with a mushroom and Sedgewick’s Old Brown sauce
August 21, 2015
Ribeye steak burgers
August 21, 2015Moroccan beef salad
Tender steak tossed with fresh ingredients and a light dressing.
Ingredients
- 300g rump steak or ostrich
- 10ml ground dry coriander
- 5ml smoked paprika
- 5ml cumin
- 5ml salt
- 5ml black pepper
- 30ml chopped mint
- a little olive oil
- 1x250g pillow bag baby lettuce
- 250g baby tomatoes or cooked baby beets
- 200ml pomegranate pips
- 1 small cucumber
- 100ml Labneh
- 80ml milk
- 30ml mayonnaise
- 10ml chopped mint
- 5-10ml lemon juice
- a little balsamic reduction – optional ( can be replaced with honey) ?
Instructions
Place the spices and and mint in a bowl and mix. Pour it out in a wooden surface. rub the rump steak with a little olive oil and roll the steak in the slice/herb mix to coat all sides of the steak.
Heat a griddle pan and cook the steak to your liking. Rest the meat while you assemble the salad.
Make the dressing by mixing all the ingredients, except the reduction or the honey and pour into a small jug.
Assemble the salad leaves on a platter. Use a vegetable peeler and but the cucumber in thin long strips. Place on the salad leaves.
Add the tomato and pomegranate pips. Cut the steak in thin strips and place on the salad leaves.
Just before serving, spoon the dressing over the salad and finish off with the balsamic reduction or honey!
Serve with warm pita breads.
Recipe reprinted with permission of Nina'sKitchen.
