Recipe

Spice-rubbed beef fillet with chickpea and preserved lemon salad

An exotic spice-rub makes this beef fillet extra tender and mouthwateringly delicious. Served on a bed of chickpea and preserved lemon salad, the whole meal is just a taste sensation.

  • 30 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Spice-rubbed beef fillet with chickpea and preserved lemon salad
  • 1 teaspoon coriander seeds
  • 1 teaspoon kalonji seeds
  • 1 teaspoon dried chilli flakes
  • 1 teaspoon sea salt
  • 1 clove garlic, crushed
  • 600 gram piece beef eye fillet, trimmed
  • 6 large egg tomatoes (540g), peeled)
  • 425 gram can chickpeas, rinsed, drained
  • 2 tablespoon finely chopped preserved lemon rind
  • 2/3 cup loosely packed fresh flat-leaf parsley leaves
  • 2/3 cup loosely packed fresh coriander leaves
  • 1 tablespoon lemon juice

Method

Spice-rubbed beef fillet with chickpea and preserved lemon salad
  • 1
    Using mortar and pestle, crush seeds, chilli, salt and garlic into coarse paste; rub paste into beef. Cover and refrigerate for 20 minutes.
  • 2
    Meanwhile, quarter tomatoes and discard the seeds and pulp. Chop tomato flesh finely. Combine in medium bowl with chickpeas, lemon rind, herbs and lemon juice.
  • 3
    Cook beef on lightly oiled heated grill plate (or grill or barbecue) until browned. Cover; stand 10 minutes then slice thinly.
  • 4
    Serve beef on salad.

Notes

To use preserved lemon rind, wash the lemon well to remove salt; discard the flesh, and finely chop the rind.

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