Use the best dry aged steaks you can afford and make sure you give them plenty of time to rest before serving them to allow all the juices to settle.
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2 x 225g sirloin steaks, about 4cm thick
2 tsp rapeseed oil
For the za’atar:
2 tbsp sesame seeds
4 tsp cumin seeds
4 tsp ground sumac
1 tsp sea salt
A generous handful of oregano leaves, chopped
For the beetroot hummus:
2 cooked beetroot, extra finely chopped to garnish
½ tin chickpeas drained and rinsed
1 small garlic clove, roughly chopped
1 tsp ground cumin
1 tbsp pomegranate molasses, plus extra to drizzle
1 ½ tsp tahini paste
Juice of 1/2 lemon
Sea salt and ground black pepper
For the pickled cucumber salad:
2 baby cucumbers or ½ a normal sized cucumber
4 tbsp rice wine vinegar
2 tbsp caster sugar
1 small red onion, very finely sliced
6 fresh mint leaves
1 tbsp toasted sesame seeds
Pestel & Mortar
Food Processor
Heavy based frying-pan