The salted steak pairs perfectly with the smoky heat of roast pumpkin Harissa, all wrapped up in a fluffy flat bread.
Salted Rump Steak Skewers with Roast Pumpkin Harissa & Flat Breads
Serves: 4
Ingredients:
1kg rump steak, cut into large pieces
1 tbsp extra virgin olive oil
1 cup (300g) rock salt
Zaatar flatbreads, to serve
250g hummus, to serve
½ cup curly parsley, finely chopped, to serve
Store-bought chilli dukkah, to serve
Roast pumpkin harissa dip
2 tbsp extra virgin olive oil
600g kent pumpkin, peeled, seeded and chopped
2 cloves garlic crushed
1 tbsp harissa
2 tbsp orange juice
Method:
Thread the steak onto metal skewers and rub with olive oil. Place on a baking tray and cover completely with the rock salt. Place in the fridge for 1 hour. Wipe with absorbent paper to remove all the rock salt and season with pepper.
Heat a large frying pan or barbecue flat plate char-grill over high heat. Add the skewers and cook for 7 minutes each side for medium rare or until cooked to your liking.
For the pumpkin dip, preheat oven to 200°C (180°C fan forced). Place oil, pumpkin, garlic and harissa in a bowl and toss to combine. Place on a lightly greased tray. Roast for 20-30 minutes, turning halfway, or until caramelised. Season. Remove from the pan, add orange juice and using a handheld stick blender, blend until smooth.
Serve skewers on flat breads, topped with pumpkin dip, hummus, parsley and dukkah.
Smart Tip:
You can use the technique of dry brining the steak with rock salt (before removing) and pan searing to tenderise and flavour the beef, making cheaper cuts perfect.
