Spiced Beef Salad


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
Olive oil
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.


46 thoughts on “Spiced Beef Salad

  1. I love the flavour combination. I do not have fenugeek and having never used it, have no idea what it can be substituted with, if anything. Highly unlikely to find any here either unfortunately. What would you suggest I replace it with?

    • It honestly has the smell of cardboard. I had ground fenugreek around for a long time because I used to use it when I cooked a lot of Indian dishes. Fortunately I had the seeds in my spice storage, but didn’t taste them on my own. I honestly don’t think they’re any substitute. I did taste the nigella seeds by themselves and they were horrible. But the spice rub was fantastic!

    • I tasted nigella seeds by themselves and they’re pretty terrible. I can’t even describe them – a hint of citrus but mostly dirt. But the “rub” itself was really fabulous!

      • That’s a good point! I tasted the nigella seeds for the point of being able to describe them on the blog. But I had no words for the flavor. I think they’re also called onion seeds, but no onion flavor there. That would have been a great improvement.

  2. That looks just gorgeous! I love the combination of spices used. When I saw Spiced Beef I was very curious, it is a local delicacy where I live but is a totally different dish.
    I like the idea of a flank steak cooked sous vide, you’re another blogger who is winning me over with the idea of getting a sous vide machine. I must rewrite my Christmas wish list!

    • My husband does not regret finally breaking down and buying me a sous vide. Besides, I have the demi, which is half the price. If I cooked meat for a lot more people I would have the larger one. But it turns inferior meat into filet-quality meat. You and your family will love it.

  3. Wow, this is a salad I could get into, especially as a winter salad. I have a hard time eating lettuce-type salads when it is so cold out. What is the flavor profile of fenugreek and nigella? I’ve not used those spices before. And I didn’t know you had a sous vide machine!!!

  4. This salad is right up my alley! Just like you, I an intrigued by the use of hummus as a base, but after your step by step, I was literally salivating my friend!! Plus, it’s a score for me, I get to use the Fenugreek seeds, lol ♥

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