Total Time: 30 mins | Serves 2
A delicious ‘help yourself’ meal. Add on some steak from our selection from Lowerfields butchers.
Ingredients:
2 Steaks of your choice
60g Watercress, chopped
1 Onion, chopped
150g bulgur wheat
2 tbsp Tomato puree
200g Tomato, diced
1tsp ground cumin
10g Fresh Mint, chopped
Salt & Pepper
Olive Oil
For the Mojo Verde:
30g Coriander
30g Watercress
2 cloves garlic
Juice of 2 limes
1tsp ground cumin
1 Chilli pepper
2 tsp white wine vinegar
2tbsp Olive oil
Salt & pepper
Method:
To make the sauce, place all of the ingredients into a food processor and blend until combined. If you prefer a silkier consistency, blitz for a little longer until completely smooth.
For the tabbouleh, put the bulgur wheat into a heatproof bowl and pour over twice its volume of boiling water. Leave it to absorb the liquid while you gently cook the onion in a little olive oil. Once softened, stir in a pinch of salt and the tomato purée.
When the bulgur wheat has absorbed the water and is tender, mix in the cooked onion mixture and leave to cool.
Season the steaks generously with salt and pepper. Heat a frying pan until very hot, sear the steaks on all sides, then cook for around 1½–2 minutes per side, depending on thickness and your preferred level of doneness. Transfer to a board and leave to rest.
Once the bulgur mixture has cooled, fold through the tomatoes, watercress, cumin and fresh mint until evenly combined.
Slice the rested steak and serve alongside the tabbouleh and sauce. This dish is perfect plated individually or presented on a sharing platter with warm flatbreads.