Harissa Rump Steak on Jewelled Bulgur
with Charred Courgette and Mint Yoghurt
- Wheat
- Cereals containing gluten
- Milk
- May contain traces of allergens
- Celery
- Rye
- Barley
- Cereals containing gluten
- Kamut (wheat)
- Khorasan (wheat)
- Oats
Harissa is widely used in Middle Eastern and North African cuisine, containing dried chillies, star anise, cumin and coriander. Here, it's served on top of jewelled bulgur, so-called for the colourful cranberries and veg mixed through it, for a meal that's perfect for a balanced lifestyle.
Ingredients
250 grams
21 Day Aged British Rump Steaks
2 unit(s)
Garlic Clove
1 unit(s)
Courgette
(May be present: Celery)
1 unit(s)
Medium Tomato
1 bunch(es)
Mint
30 grams
Dried Cranberries
1 unit(s)
Lemon
10 grams
Chicken Stock Paste
120 grams
Bulgur Wheat
(Contains: Wheat, Cereals containing gluten May be present: Rye, Barley, Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats)
37.5 grams
Harissa Paste
75 grams
Low Fat Natural Yoghurt
(Contains: Milk)
Not included in your delivery
220 milliliter(s)
Water for the Bulgur
1 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
Remove the steaks from your fridge to allow them to come up to room temperature.
Peel and grate the garlic (or use a garlic press).
Trim the courgette, then cut into small 2cm chunks. Chop the tomato into 1cm pieces.
Pick the mint leaves from their stalks and roughly chop (discard the stalks). Roughly chop the cranberries.
Halve the lemon.
Heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add half the garlic and cook for 1 min.
Pour the water for the bulgur (see pantry for amount) into the pan, add the chicken stock paste and bring to the boil. Stir in the bulgur and cranberries, bring it back up to the boil and simmer for 1 min.
Pop a lid on the pan and remove from the heat. Set aside for 12-15 mins or until ready to serve.
Meanwhile, heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the courgette and cook until charred, 6-8 mins total. Turn every couple of mins - this will result in the courgette picking up some nice colour.
Once cooked, season with salt and pepper, then transfer to a bowl.
Pop the (now empty) frying pan back on medium-high heat with a drizzle of oil.
Season the steaks with salt and pepper. TIP: Rump steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.
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.
Add the remaining garlic for the final min.
Once the steaks are cooked, remove from the heat and let them cool slightly. Stir in half the harissa paste (add less if you'd prefer things milder), honey (see pantry for amount) and a squeeze of lemon into the pan to coat the steaks.
Once cooked, fluff up the bulgur using a fork and mix in the charred courgette, tomatoes, a squeeze of lemon juice and half the mint.
Pop the yoghurt, remaining mint and remaining harissa into a small bowl. Season with salt and pepper, then mix.
Serve the jewelled bulgur in bowls and top with the harissa steaks.
Add a dollop of mint and harissa yoghurt to finish.
