Moroccan spiced steak with cucumber salad
Succulent grilled steak flavoured with Moroccan spices and served with a refreshing leafy green cucumber salad. Everyone will be singing you praises over this mouth-watering meal.
Ingredients
Method
Ingredients
- 1 cucumber, sliced
- 4 beef steaks of your choice (we used scotch)
- 2 Tbsp Moroccan spice mix
- Zest and juice of 1 lemon
- 2 cloves garlic, minced
- 2 tomatoes, diced
- ½ red onion, finely sliced
- 120g leafy green salad leaves of your choice
- Handful of mint leaves, roughly chopped
Method
- Place the cucumber in a sieve or colander over a bowl. Add two teaspoons of salt and toss well to combine. Set aside for 20 minutes to allow the water to drain, then transfer the cucumber to a clean tea towel to absorb any excess liquid. Set aside.
- Pat the steaks dry with a paper towel, drizzle with oil and sprinkle over the Moroccan spice mix, salt and pepper. Rub the seasoning into the steaks.
- Bring a large frying pan or grill pan to medium-high heat. Cook the steaks for 3-4 minutes on each side or until cooked to your liking. Transfer to a plate, cover with foil and set aside to rest.
- In a large bowl combine lemon zest and juice, garlic, a generous drizzle of olive oil and pepper. Whisk until well combined, then add cucumber, tomato, red onion, salad leaves and mint. Toss to combine.
- Serve the cucumber salad alongside the rested steaks and enjoy.
Top tip: Toasted pita bread makes for a terrific side to this steak and cucumber salad.