Chermoula Rump Steaks and Pear-Tomato Traybake
with Courgette, Couscous and Lemon-Harissa Dressing
- Cereals containing gluten
- Wheat
- Milk
- May contain traces of allergens
- Celery
- Soya
This Chermoula Chicken, Pear and Tomato Traybake is an easy way to minimise washing up but still deliver on flavour. Chermoula spice mix is widely used in North African cuisine, fragrant with paprika, turmeric and coriander.
Ingredients
250 grams
21 Day Aged British Rump Steaks
1 sachet(s)
Chermoula Spice Mix
1 unit(s)
Pear
125 grams
Baby Plum Tomatoes
1 unit(s)
Courgette
(May be present: Celery)
120 grams
Couscous
(Contains: Cereals containing gluten, Wheat May be present: Soya)
10 grams
Chicken Stock Paste
1 unit(s)
Lemon
50 grams
Harissa Paste
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
200 milliliter(s)
Boiled Water for the Couscous
1 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the steaks from your fridge to allow them to come up to room temperature.
Trim, core and cut the pear into 8 wedges (no need to peel). Halve the baby plum tomatoes. Trim the courgette and slice into 1cm thick rounds.
Add the pear wedges and baby plum tomatoes to a baking tray. Drizzle with oil, season with salt and pepper, sprinkle over half the chermoula, then toss together.
When the oven is hot, roast on the top shelf, 12-15 mins.
Meanwhile, boil a half-full kettle.
Put the couscous in a large bowl.
Pour in the boiled water for the couscous (see pantry for amount), stir in the chicken stock paste, then cover tightly with cling film. Leave to the side for 10 mins or until ready to serve.
While the couscous cooks, heat a drizzle of oil in a large frying pan on high heat.
When hot, add the courgette and cook until charred, 3-4 mins each side.
Once cooked, season with salt and pepper, then remove from the heat.
Next, heat a drizzle of oil in the (now empty) large frying pan on high heat. Season the steaks with salt and pepper.
Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 6-8 mins depending on their thickness. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done.
In the last min of cooking, add the remaining chermoula spice mix and turn to coat, 1 min.
Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.
While everything cooks, zest and cut the lemon into wedges.
In a small bowl, mix half the juice from the lemon wedges, the honey (see pantry for amount) and harissa paste (add less if you'd prefer things milder). Season with salt and pepper.
When the couscous is cooked, fluff up the grains with a fork and stir through the lemon zest.
When the chicken is cooked, cut widthways into 2cm thick slices.
Share the couscous between your serving bowls.
Spoon over the charred courgette and chermoula roast veg. Top with the sliced steaks.
Spoon over the harissa-lemon dressing and crumble over the Greek style salad cheese.
Serve with any remaining lemon wedges for squeezing over.
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