Name: Sumac spiced beef with tomato & chickpeas
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1
Ingredients: 20.00 ml ground sumac; 4 lean beef rump steaks; 36.40 gm olive oil; 400g can chickpeas, drained and rinsed; 5 truss tomatoes, sliced into wedges; 1 red onion, halved and finely sliced; 1 bunch parsley, leaves picked; 80 ml lemon juice; Salt & freshly ground black pepper; Greek Style Yoghurt, to serve (optional)

Sumac spiced beef with tomato & chickpeas

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Prep Time:
10 minutes

Cook Time:
12 minutes

Total Time:
22 minutes

Ingredients:

20.00 ml ground sumac
4 lean beef rump steaks
36.40 gm olive oil
400g can chickpeas, drained and rinsed
5 truss tomatoes, sliced into wedges
1 red onion, halved and finely sliced
1 bunch parsley, leaves picked
80 ml lemon juice
Salt & freshly ground black pepper
Greek Style Yoghurt, to serve (optional)

Instructions:

Evenly rub the sumac onto the beef rump steaks. In a heavy-based frying pan, heat 2 teaspoons of olive oil. Cook 2 steaks over medium-high heat for 3 minutes on each side. Transfer the steaks to a plate. Add 2 more teaspoons of oil to the pan and cook the rest of the steaks.
After covering the steaks with foil, allow them to rest as you get started on the tomato and chickpeas.
Combine chickpeas, tomatoes, onion, and parsley in a large bowl. Whisk lemon juice with remaining olive oil, then season with salt and pepper. Drizzle the lemon dressing over the chickpea salad.
Thinly slice the beef rump steaks and arrange them over a bed of tomato and chickpeas. Top with a dollop of Greek yoghurt and sprinkle with extra sumac, if preferred.

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