Harissa-rubbed eye fillet steak with roast carrot salad and creamy hummus

Recipe | September 9, 2020

Photo by Jason Loucas

Author notes

Middle Eastern influences make a hero of Westholme wagyu sirloin in this flavour packed yet simple dish. Plate it up individually, as we have, or opt for a generous platter, slicing the steaks to layer on top of the salad.

PREP TIME
25 minutes
COOK TIME
40 mins (plus resting)
SERVES
4

Ingredients


3 bunches Dutch carrots, trimmed and scrubbed, larger ones halved
⅓ cup extra virgin olive oil, plus extra for drizzling
sea salt and freshly ground black pepper, to taste
¾ cup cracked freekeh or cracked wheat
¾ cup flat-leaf parsley, coarsely chopped
¾ cup mint, coarsely chopped
½ small red onion, finely chopped
¼ cup roasted almonds, coarsely chopped
½ lemon, juiced, or to taste, plus extra lemon wedges, to serve
4 x 200 grams (7 oz) Westholme sirloin / New York strip, at room temperature
2 tsp harissa paste
Greek yoghurt, optional, to serve
4 x 200 grams (7 oz) Westholme sirloin / New York strip, at room temperature

For the Hummus
400 grams (14 oz) canned chickpeas, drained, reserving ¼ cup of the liquid
¼ cup extra virgin olive oil
2 tbsp tahini
1 lemon, juiced
1 tsp ground cumin
1 garlic clove

Method


  1. Preheat oven to 180C (360F). Spread carrots on a baking tray lined with paper. Toss with 2 tbsp olive oil, season to taste with salt and pepper and roast for 30-35 minutes until golden brown and tender.
  2. Meanwhile, cook freekeh or cracked wheat in a saucepan of boiling salted water for 20-25 minutes until tender. Drain well and transfer to a large bowl. When cool, add herbs, onion, almonds, half the lemon juice and remaining olive oil. Season to taste and toss to combine.
  3. To make the hummus, process ingredients in a blender or food processor until silky smooth, season to taste with salt and pepper. Set aside.
  4. Brush steaks with harissa paste, rub with olive oil and season to taste. Heat a large frying pan over medium-high heat, add steaks in batches and sear for 2-3 minutes until well browned. Turn and cook remaining side, then remove from the heat – this will cook the steaks medium rare. Transfer steaks to a plate and loosely tent with foil to rest.
  5. To serve, spread hummus over serving plates. Top with freekeh salad and roast carrots. Thinly slice the steaks across the grain and arrange on plates, drizzle with a little extra olive oil and serve with lemon wedges and yoghurt, if using.

    Notes
  • Make a centrepiece of this dish for a special occasion by roasting a large (900 grams / 32 oz) piece of centre-cut eye fillet (also called tenderloin or filet mignon) instead of individual steaks. Brush the beef with the harissa paste, drizzle with a little olive oil and brown all over in a frying pan, then transfer to a 200C (390F) to finish cooking. This will take 10-12 minutes for medium rare. Be sure to rest, loosely covered with foil, for at least 10 minutes before slicing.


« | »