Cumin Rubbed Minute Steaks With Tahini Celeriac Remoulade
Clock Image
Prep: 15 mins
Cook: 2-6 mins
Our Sorrel has given classic French remoulade a zesty twist by mixing in lime juice and rich and creamy tahini. Sirloin minute steaks rubbed with aromatic cumin share star billing.
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344 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 tsp ground cumin
  • 2 sirloin minute steaks
  • 1 lime
  • 3 tsp tahini
  • 1 apple
  • ½ celeriac
  • A handful of coriander
From your kitchen
  • Sea salt and freshly ground pepper
  • 2 tsp olive oil
  • 2 tbsp cold water
You'll need
  • A couple of bowls
  • Food processor (optional)
  • Frying or griddle pan
Step by step this way
  • 1.

    Tip 1 tsp of the cumin into a bowl with a pinch of salt and pepper. Pour in 2 tsp oil.

  • 2.

    Place the steaks on a plate and rub the cumin oil all over them. Set aside.

  • 3.

    Zest and juice the lime into a large bowl. Whisk in 3 tsp of the tahini with 2 tbsp water and some salt and pepper.

  • 4.

    Peel and core the apple. Coarsely grate it into the bowl. Toss it through the limey tahini dressing to stop it going brown.

  • 5.

    Carve the skin from half the celeriac (see our tip for what to do with the rest). Cut into thin slices. Cut the slices into long thin matchsticks (or use a food processor with a grating attachment if you have one). Put in the tahini dressing bowl. Toss together.

  • 6.

    Warm a frying or griddle pan over a high heat. When hot, carefully add the steaks. Cook for 1 min on each side for rare, 2 mins on each side for medium or 3 mins on each side for well done. Set aside briefly to rest.

  • 7.

    Stir the coriander leaves through the celeriac remoulade and pile onto 2 plates. Serve with the cumin steaks.

  • 8.

  • Tip

    Ta-dah tahini
    Blitz your leftover tahini with a pinch of cumin seeds and a handful of roast squash to make a creamy dip for veg and bread sticks. Roast chunks of the leftover celeriac and use them for dunking, too.