Dukkah-crusted steak with lemony broccoli and broad beans
Please log in to save or rate.
Time to make:
30 mins, prep 20 mins, cook 10 mins
$5.51 per serve
(at time of publication)
Full ingredients list:
- 1 large head broccoli, cut into florets
- 1 cup shelled broad beans
- cooking oil spray
- 4 x 120g small rump steaks
- 2 tablespoons dukkah
- 1 clove garlic, sliced
- 400g can chickpeas, rinsed, drained
- 1 lemon, juiced
- 1/2 cup almonds, toasted, roughly chopped
Nutritional information (per serve)
Instructions and steps:
Step 1 Place broccoli into a large heatproof bowl and cover with boiling water. Sit for 2 minutes; add broad beans and sit for 1 more minute. Drain and refresh under cold water. Set aside.
Step 2 Meanwhile, spray steaks with oil and sprinkle with dukkah. Spray a large frying pan with oil and place over medium heat. Cook steaks for 3 minutes each side, or until cooked to your liking. Remove from pan and keep warm.
Step 3 Wipe frying pan clean and spray again with oil. Cook garlic for 1 minute, until golden. Add chickpeas and cook until warmed through. Add broccoli, broad beans, garlic and lemon juice. Cook until vegetables are warm, about 3–4 minutes. Divide vegetables between serving plates, serve with steaks and scatter with almonds.
Dukkah is an Egyptian mix of nuts, seeds and spices. You can find it in the spice aisle.
About this recipe
First published: May 2010