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
Flatbread
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.
About the Author: Chef Mimi
Looks just delicious- and I am craving it even though it is only 6:30am!
I understand that! It could be breakfast…
I love the idea of shaking up the normal green salad. The spices look lovely!
This was spectacular – a meal and a dip all in one!
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!
A meal and a dip all in one, I love that. I wouldn’t mind having a bite on this early morning. This is a great recipe Mimi.
Exactly! I liked the tomatoes and feta that I added to the salad. Maybe I cheated a little bit but I liked the tomatoes’ freshness, and who doesn’t like cheese?!!
What a great idea using hummus. A very pretty dish and the dry rub sounds delicious.
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!
It’s funny how ingredients by themselves are horrid but blend them and magic happens. Makes you wonder after tasting them people saw the potential.
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.
I’m more used to cooked meat placed on hummus, but love this version of grilled meat, especially the spices in the rub. Very inspiring. :)
It is a very interesting recipe. Very fun to eat!
Looks delicious! I’ve never applied a dry rub after sous-vide. This reminds me a bit of an Italian beef salad, but that includes arugula.
Well, it’s a dry rub to you and me, but to them it’s a marinade. I found it odd, but the flavors were necessary, and very good.
I wonder what effect it would have if the dry rub were to be applied before the sous vide step.
It would have been a wet rub instead of a dry one! Flavor-wise probably the same. I sprinkled more of the mixture over the dish because the flavor and crunch was good, so if you’re going to do this, save some for the final
I wonder if the spices would have a bigger flavor impact from the longer exposure during the 48 hour cook.
Perhaps, but the mixture was good just sprinkled on the meat, along with extra nigella seeds over the whole thing.
Presentation. I still struggle why the authors refer to this spice mixture as a marinade.
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.
Thank you! It was so enjoyable.
Fantastic! I could eat the entire plate unaided. I must dig that book out and re-read it.
I have quite a few recipes bookmarked. But this one really stood out to me!
So delicious!
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 ♥
I know! Mine have been in storage – waiting for the right recipe!
Fabulous pictures which have my mouth watering now!
Thank you! It was really fun to eat!
I’d rather eat anything savory than cookies. But, then, I can’t stop after one cookie, which is probably why I just stay away from them!
I finally got a sous vide for Christmas three years ago. I’m surprised how often I actually use it. I love it for brisket, flank/skirt steak, pork loin, and chicken breasts! I cannot describe the seasoning mixture at all – it was so unique. Sorry.
Very elegant Mimi. The spiced beef is very different to that we cook over here. Different but it looks fantastic.
Happy Holidays!
It’s kind of a Spanish-North African fusion recipe. Really good.
Looks delicious. I love their cookbooks.
I should probably get another one. It’s so hard to pick just one – there are so many!
This new definition of salad makes me hungry. That spice blend sounds intriguing too. GREG
IThe spice blend is very good, in spite of nigella seeds not being very tasty.
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