Rib-eye steak with dukkah crust & fattoush salad

Rib-eye steak with dukkah crust & fattoush salad

This Aberdeen Angus rib-eye steak with Middle Eastern flavours will wow your guests.

By , 21 September 2015
Rib-eye steak with dukkah crust & fattoush salad
  • Ready in: 50 mins
  • Serves: 4
  • Price: £7.55 per serving
Nutritional Info
Each 441g serving contains
  • Fat 44.1
  • Sat Fat 9.3
  • Sugar 6.6
  • Salt 1.76
  • Cals 736
of your reference intake.
Typical energy values per 100g: 699kJ/167kcal.
  • 4 x 250g Aberdeen Angus Rib-eye Steak
  • 12.5g sesame seeds
  • 12.5g nibbed hazelnuts
  • 12.5g cashews, finely chopped
  • 4.5g ground coriander
  • 2.5g ground cumin
  • 6.5g Bodrum sumac, plus extra for dusting
  • 2.5g paprika, plus 1 tsp extra for the sauce
  • ¼ tsp dried thyme
  • 3.5g sea salt flakes, crushed
  • ¼ tsp black pepper
  • 1 large pitta bread, cut into small pieces
  • 160ml extra virgin olive oil
  • 150g ripe tomatoes, diced
  • 150g cucumber, diced
  • 3 spring onions, sliced
  • 20g red onion, diced
  • 50g hearts of Romaine lettuce, chopped
  • 40g flat-leaf parsley, finely chopped
  • 8g fresh mint, chopped
  • 1 ½ tsp Egyptian dried mint
  • 15ml fresh lemon juice
  • 20ml Melis Pomegranate Sauce
  • 3 cloves garlic
  • 1 tsp white wine vinegar
  • 1.25g salt
  • 15g fresh coriander, finely chopped
  • ½ lemon, grated zest of
  • ½ tsp chilli powder
  • ½ tsp ground cumin
  • 4 radishes, sliced
  • For the dukkah crust, toast the sesame seeds, hazelnuts, cashews, ground coriander, cumin seeds and 1.5g sumac. Stir in paprika, thyme, sea salt and pepper. Mix well.

  • Dust the pitta bread pieces with sumac and fry in half a teaspoon of olive oil. Season with salt. Put the tomatoes, cucumber, spring onion, red onion, lettuce, 10g parsley, fresh mint and 1 tsp dried mint in a large bowl. Toss well.

  • Soak 5g sumac in 10ml hot water for 5 minutes. Put in a blender with lemon juice, the pomegranate sauce, 2 cloves of garlic, vinegar, ½ tsp dried mint, 45ml olive oil and 1.25g salt. Blitz the dressing and put to one side until ready to serve.

  • For the chermoula sauce, finely chop 1 clove of garlic, 30g parsley and the fresh coriander. Put in a bowl with lemon zest, 1 tsp paprika, ½ tsp chilli powder, ½ tsp ground cumin, 108ml olive oil. Mix. Season with salt and pepper.

  • Grill the steak on each side: 3 minutes for rare; 4 minutes for medium; 6-7 minutes for well done.

  • Season with salt and pepper and leave to rest for 5-10 minutes.

  • Finish off each steak with 2 tsp of the dukkah crust and drizzle with 1 tbsp chermoula sauce. Serve with fattoush salad tossed with pomegranate dressing.