Sweet Chermoula Seared Beef
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.
- Heat a large frying pan over a high heat and wait for it to become piping hot.
- 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.
- 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.
Included in this Recipe
Fresh coriander and hand-picked parsley, blended with other traditional Mediterranean ingredients, including our Beldi preserved lemons, for a warm, intense flavour with a hint of citrus.
Early Harvest Arbequina Extra Virgin Olive Oil
Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.