Beef steak with hummus and rocket salad

A real delight this one! And it’s more delicious because I didn’t prepare it, my husband did, I just quickly added the salad next to the dish. I am so impressed with the result, that I have to share the recipe with you guys, so check it out!

Nutrition stats: 500kcal / 34g carbs / 22g fat / 37.5g protein

Print Recipe

Beef steak with hummus and rocket salad

Course: Main Course

Servings: 2

Calories: 500kcal

Ingredients

Steak ingredients

• 1 sirloin steak ~220 g
• 1 stem rosemary
• 1-2 puffs olive oil
• 1 tbsp low-fat butter 40% fat
• fresh garlic powder, salt and pepper to taste

Hummus

• 400 g chick peas canned
• 1 tbsp tahini paste
• 2 tbsp olive oil extra virgin
• 2 garlic cloves peeled
• ½ lemon
• 1 ½ tsp salt
• 1 tsp baking soda for boiling

Salad

• a handful rocket salad
• a handful cherry tomatoes
• 1 tbsp balsamic vinegar
• salt and pepper to taste

Instructions

Hummus preparation

• Drain the canned chickpeas and add to a medium saucepan. Add water to cover (about 2 cm above the chickpeas), 1/2 tsp of salt and the baking soda.
• Boil for 15 mins, then drain completely.
• Add the chickpeas to a bowl with cold water, then rub the chickpeas with your fingers so that the skins are coming off. Discard the skins, keep the chickpeas in a separate bowl.
• Roast the garlic in the olive oil over low to medium heat until slightly brown. Take out the garlic and mince it.
• Use a vertical blender to puree the chickpeas with the salt, tahini paste, the oil and the roasted garlic and lemon juice.

Steak preparation

• Preheat the oven at 110°C.
• Take the sirloin piece from the fridge and leave to rest at room temperature for 10 minutes.
• Add the meat over a wire rack on top of a shallow baking tray and insert in the oven. Cook for 40 minutes at 110°C.
• Take out and leave to rest 10 minutes at room temperature. Then gently dry with paper towels.
• Season with freshly ground salt, pepper and ground garlic powder.
• Preheat a frying pan over high heat, then spray the oil puffs.
• Prepare a bed of freshly ground salt and pepper on a wood chopping board.
• Add the steak and roast for 1 and half minutes. Turn over, add the butter and the rosemary on top of the steak and roast for one minute and half, then flip and roast for 30 seconds, then turn once again and roast for another 30 seconds.
• Take the steak out from the pan and settle on the chopping board, on top of the seasoning.
• Leave to rest for 10 minutes before serving.

Salad preparation

• Wash the salad thoroughly, drain and dry with paper towels, then add to a salad bowl.

  Wash the cherry tomatoes, cut some in halves, leave the rest whole.

  Season with salt, pepper and a drizzle of balsamic vinegar.

Notes

We enjoy serving this one straight from the chopping board, it’s more rustic and the steak is great with its juices combining with the salt and pepper bed. Try it!