Baharat spice rubbed T-Bone steak with sumac-onion salad dressed with Green Herb Zhoug
The easy plankie steak takes inspiration from the Middle East and will always be a crowd-pleaser. This can be served as a main course or as a snack.
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Preparation time: 30 minutes a day in advance Cooking time: 15 minutes Serving: 2 to 4 people
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Ingredients for the steak: 1 600g T – Bone steak, at least 2.5 – 3 cm thick 2 tablespoons Baharat spice (alternatively mix equal parts ground cumin, ground coriander, smoked paprika and ground black pepper) 2 tablespoons Green Herb Zhoug 2 tablespoons oil (olive oil or canola oil) Maldon salt Black pepper
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Method for the steak: In a small mixing bowl add the Green Herb Zhoug, the oil and spice mix and stir until well combined. Place the steak on a plate and season with salt and pepper. Now rub the steak all over with the spice paste and refrigerate for at least 12 hours. Remove your steak from the fridge at least 2 hours before cooking. Grill your steak over an open flame on high heat for 4 – 5 minutes on each side. Then remove and rest for 10 minutes before slicing off the bone.
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Ingredients for the sumac onion salad: 1 red onion, finely sliced 1 handful of coriander chopped 2 tablespoons olive oil Good pinch of Maldon salt 1 tablespoon sumac A squeeze of lemon juice
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Method for the salad: 30 minutes before serving, mix all the ingredients in a mixing bowl and place in the fridge.
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How to serve: Serve the sliced steak on a platter with extra Zhoug and onion salad on the side.
Chefs note: Remember to rest your steak for at least 10 minutes before slicing.
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