Spice Shop Steak with Chickpea Salad
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Prep: 15 mins
Cook: 10-15 mins
If you go down to the souk today, you'll be in for a nice surpise. Ras el hanut rubbed steaks make a spicy treat served with a crisp organic lettuce and chickpea salad.
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389 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 2 sirloin minute steaks
  • 1 tsp ras el hanut
  • A 200g bag of French beans
  • 1 pointed red pepper
  • 2 tomatoes
  • 1 lettuce
  • ½ x 400g tin of chickpeas
  • 1 tbsp brown rice vinegar
  • A handful of basil, leaves only
From your kitchen
  • 2 tsp olive oil
  • Sea salt and freshly ground pepper
You'll need
  • Dish
  • Pan
  • Colander
  • A couple of bowls
  • Griddle or frying pan
  • Foil
Step by step this way
  • 1.

    Pop the steaks in a dish. Sprinkle 1 tsp ras el hanut over the steaks. Add 1 tsp oil. Turn them a couple of times and rub the spice mix into the steaks. Set aside.

  • 2.

    Trim the French beans. Slice them into lengths about 2 cm long. Simmer the beans in a pan of boiling water for 3 mins to just cook them. Drain and rinse under cold water.

  • 3.

    Halve the pepper. Scoop out the seeds and white bits. Finely dice the pepper. Finely chop the tomatoes. Shred the lettuce leaves. Drain and rinse the chickpeas. Tip half into a bowl and set aside the other half (see tip).

  • 4.

    Add the French beans, pepper, tomatoes and lettuce to the chickpeas. Measure out 1 tbsp of the brown rice vinegar into a bowl. Whisk it with 1 tsp oil and some seasoning to make a dressing. Taste and adjust the seasoning if you think it needs it.

  • 5.

    Pour the dressing into the chickpea salad. Toss well to coat and set aside.

  • 6.

    Warm a griddle or frying pan till it’s smoking hot. Fry the steaks for 1-3 mins on each side, depending on how well done you like them.

  • 7.

    Transfer the steaks to a plate. Cover with foil. Rest for 5 mins, then slice. Serve on top of the chickpea salad with the basil leaves sprinkled over the top.

  • Tip

    Roast with the most
    Add a pinch of your leftover ras el hanut to your leftover chickpeas with 1-2 tsp oil. Tip them into a roasting tin and roast at 200°C/Fan 180°C/Gas 6 for 20-30 mins to make a crunchy snack.

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