Try this: Tangy parsley and lemon beef fattoush salad

Tantalising recipe supplied by 
australianbeef.com.au
Tantalising recipe supplied by australianbeef.com.au

Preparation: 20 mins

Cooking: 20 mins

Ingredients for six

What you need:

  • 800g trimmed rump or blade steak 
  • 1 bunch asparagus, trimmed

Marinade

  • 2 tsp baharat spice mix, plus extra for sprinkling
  • 1 clove garlic, crushed
  • 1 tablespoon olive oil
  • Fattoush salad
  • 1 bunch flat leaf parsley leaves coarsely chopped
  • 4 Roma tomatoes, deseeded and cut into small dice
  • 1 green capsicum, diced
  • 2 pieces pita bread, cut into 2-3cm pieces, plus extra bread to serve

Dressing

  • 1 tbsp olive oil
  • Juice of 1 lemon

What to do:

Place beef on a large tray. Mix marinade in a small bowl and brush beef with marinade.

Preheat a barbecue to medium hot and cook beef, with the lid down, for 20 minutes, turning halfway.

Rest beef on a clean plate covered loosely with foil. 

While beef is resting, drizzle asparagus with a little olive oil and grill asparagus until grill marks appear and asparagus is almost tender.

Place pita pieces on a baking tray, spray with oil and sprinkle with pepper and a little spice .

Bake in oven at 180°C fan forced for 10-15 minutes until crisp.

Slice beef and dress salad. Fold crisp pita pieces through salad at the last minute; serve extra pita bread on the side.

TIPS:

Make your own baharat spice mix using a combination of pepper, allspice, cinnamon, cloves, nutmeg, ground coriander, ground ginger.