Sweet Chermoula Seared Beef

Step  0: Heat a large frying pan over a high heat and wait for it to become piping hot.
Step  1: Rub a bit of Early Harvest Extra Virgin Olive Oil on both sides of the steaks, add to the hot pan and sear the steaks for 3 mins on each side. Remove from the pan and leave to rest for a few minutes.
Step  2: When ready to serve, slice the steaks into thin slices and arrange them on a large plate, drizzle the sweet chermoula all over the meat and top with the finely chopped shallot and salad leaves.

Prep: 10 minutes
Cook: 3 minutes

Easy

Serves 4 people

After training at Leiths School of Food and Wine, Nargisse Benkabbou started blogging and sharing her Moroccan recipes “with a twist” and has just launched her debut cook book Casablanca: My Moroccan Food. Each recipe that Nargisse produces is a celebration of her heritage with a care for simplicity and modernity. While she has a strong grasp of traditional Moroccan cuisine, her ultimate goal is to inspire and bring “a breath of fresh air” to Moroccan food.

Ingredients

1/2 a jar of Chermoula
2 sirloin steaks (400g)
Early Harvest Extra Virgin Olive Oil, for rubbing the steaks
1 shallot, finely chopped
50g salad leaves

Method

Step 0: Heat a large frying pan over a high heat and wait for it to become piping hot.
Step 1: Rub a bit of Early Harvest Extra Virgin Olive Oil on both sides of the steaks, add to the hot pan and sear the steaks for 3 mins on each side. Remove from the pan and leave to rest for a few minutes.
Step 2: When ready to serve, slice the steaks into thin slices and arrange them on a large plate, drizzle the sweet chermoula all over the meat and top with the finely chopped shallot and salad leaves.

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