Recently I was perusing my Casa Moro cookbook, written by Sam and Samuel Clark, bookmarking recipes for future use. This one photograph just jumped out at me.
It was a photo of Spiced Beef Salad with Fenugreek and Hummus. I think it’s the first time I’ve seen a salad recipe that wasn’t based on grains, vegetables, greens, legumes or even bread.
It’s basically grilled spiced beef served over hummus.
I knew it was something I’d make for a casual lunch, served with flatbread.
And it was wonderful.
Spiced Beef Salad with Fenugreek and Hummus
1 400 g sirloin steak, approximately 2.5 cm thick
Sea salt and black pepper
3/4 teaspoon fenugreek seeds
1 1/2 teaspoon nigella seeds
2 teaspoons coriander seeds
1/2 teaspoon sweet paprika
1/4 teaspoon Turkish chili flakes
1 quantity hummus
1 large handful fresh flat-leaf parsley leaves
Drizzle of extra virgin olive oil
1 teaspoon nigella seeds
8-12 pickled chilies, optional
Season the piece of beef with salt and pepper. I used flank steak and put it in the sous vide for 48 hours at 135 degrees Fahrenheit
Mix all of the marinade ingredients together and grind.
Add 1 teaspoon salt and a little black pepper to the marinade, which I would refer to as a dry rub.
After removing the beef from the bag and patting it dry with paper towels, cover the beef with the dry rub.
Leave to marinate for a good hour or two.
Set a griddle pan over high heat, with a little oil, until it begins to smoke. Grill the beef to medium-rare. Because I had sous vided’d the flank steak, I only needed to brown the meat on both sides; this was accomplished within one minute.
Set on a cutting board to rest.
To assemble, spread the hummus on a plate or pasta bowl. Slice the steak, and place the slices over the hummus.
Then scatter the parsley leaves all over. (I had to use curly parsley – my local store didn’t have Italian.)
Finish with a drizzle of olive oil, and a sprinkling of nigella seeds.
I used a spicy hot olive oil instead, just for some heat, and omitted the pickled chile peppers.
Serve with warmed flatbread.
I decided to also add some goat cheese and fresh cherry tomatoes.
This salad was a feast! And one I will definitely make again.