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Tender marinated rump steak, seared to perfection and served with creamy tahini, crisp salad, and warm pita. This easy Middle Eastern-inspired dish is full of flavour and perfect for sharing.
20 minutes
4For the beef
600 g rump steak, fat trimmed
¼ cup olive oil
¼ cup lemon juice
1 tsp sweet paprika
½ tsp each ground cumin, coriander, black pepper, salt
¼ tsp each ground cinnamon, turmeric, and chilli powder
2 garlic cloves, grated
Tahini Sauce
½ cup tahini
2 tbsp apple cider vinegar or lemon juice
2 tsp olive oil
2–4 tbsp water, as required
Sea salt and cracked black pepper, to taste
To Serve
Pita or flatbreads, warmed
Ripe tomatoes, sliced
Pickles or pickled vegetables
Cos lettuce, shredded
Beetroot hummus
In a large bowl, combine olive oil, lemon juice, spices, and garlic. Slice the steak thinly against the grain and toss through the marinade to coat. Set aside for 10 minutes, or refrigerate overnight for deeper flavour.
In a small bowl, whisk together tahini, vinegar, olive oil, and 2 tablespoons of water. Add extra water, a little at a time, until smooth and creamy. Season to taste.
Preheat a BBQ flat plate or heavy-based skillet over high heat. Drain excess marinade, then sear the beef in batches until caramelised and golden. Avoid overcrowding the pan to ensure it sears rather than stews.
Layer warm pita with lettuce, tomatoes, pickles, beetroot hummus, and the seared beef. Drizzle generously with tahini sauce and serve immediately.
Original Recipe – Australian Beef
