- 4 x 200g beef rump steaks
- sea salt flakes and ground black pepper
- ¾ cup extra virgin olive oil
- 1½ cups Basmati rice
- 8cm piece turmeric, finely grated
- ½ cup sour currants*
- 1 cup flaked almonds, toasted
- 2 tsp Ras el Halnout spice mix
- 2 bunches mint leaves
- 1 tsp coriander seeds, cracked
- 2 cloves garlic, minced
- finely grated zest of 4 limes
- 4 cup dandelion greens
Preparation time: 20 minutes
Cooking time: 40 minutes
1 Season the steaks generously with salt and pepper, then rub with 1 Tbsp extra virgin olive oil and set aside. Wash the rice well, then mix with the turmeric and currants in a pot with 2¼ cups water and bring to a boil. When the liquid is absorbed, fit the lid and set aside for 10 minutes. Mix in the almonds and Ras el Hanout spice mix.
2 Finely chop the mint leaves, then mix with the coriander, garlic and zest. Season with salt and pepper, then add 2 Tbsp extra virgin olive oil. Fry the dandelion greens in the remaining olive oil for 1 minute, until just wilted.
3 Cook the steaks on a hot barbecue grill for 8 minutes, turning regularly, until medium. Allow to rest, then serve with the rice, dandelion greens and sauce.
*Sour currants are available from Middle Eastern specialists. If unavailable, use regular currants instead.