If you love the spicy freshness of Moroccan flavours with an African influence, then you’re going to heart this recipe. Juicy rump steak is perfectly complemented with a delicious, colourful salsa, and the filling, fiery lentils ensures your stomach and taste buds are happy.
Moroccan Garlic Beef
Moroccan Garlic Beef
with jalapeños, chermoula & fresh parsley
Hands on Time: 10 - 25 minutes
Overall Time: 25 - 35 minutes
Ingredients:
- Beef
- Bulgur Wheat
- Free-Range Beef Rump
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Lentils
- Low Fat Plain Yoghurt
- Pesto Princess Chermoula
- Pickled Bell Peppers
- Pickled Sliced Jalapenõs
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
FLUFFY GOODNESS
Boil the kettle. Place the bulgur wheat in a bowl with 75ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff up with a fork.
PERFECT PEPPERS
Place a pan over medium-high heat with a drizzle of oil. When hot, add the chopped peppers and fry until charred, 2-4 minutes (shifting occasionally).
PREP STEP
In a bowl, combine the diced Tomatoes, a drizzle of olive oil, ½ the chopped parsley, and seasoning. Set aside. In a small bowl, loosen the chermoula with a drizzle of oil.
IT’S GETTING HOT IN HERE
To the bowl with the cooked bulgur wheat, add the drained Lentils, the chopped green leaves, the chopped jalapeños (to taste), seasoning, the charred peppers, and the remaining parsley. Toss until fully combined.
HEAR THAT STEAK SIZZLE
Return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). During the final 1-2 minutes, baste with a knob of butter or a drizzle of oil and the grated garlic. Remove from the pan and set aside to rest for 5 minutes before slicing. Lightly season the slices.
HEARTY FEAST
Make a bed of the spicy bulgur wheat. Top with the Tomato salsa and dollop over the yoghurt. Side with the steak slices and drizzle over any remaining pan juices and the loosened chermoula. Well done, Chef!
FLUFFY GOODNESS
Boil the kettle. Place the bulgur wheat in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff up with a fork.
PERFECT PEPPERS
Place a pan over medium-high heat with a drizzle of oil. When hot, add the chopped peppers and fry until charred, 2-4 minutes (shifting occasionally).
PREP STEP
In a bowl, combine the diced Tomatoes, a drizzle of olive oil, ½ the chopped parsley, and seasoning. Set aside. In a small bowl, loosen the chermoula with a drizzle of oil.
IT’S GETTING HOT IN HERE
To the bowl with the cooked bulgur wheat, add the drained Lentils, the chopped green leaves, the chopped jalapeños (to taste), seasoning, the charred peppers, and the remaining parsley. Toss until fully combined.
HEAR THAT STEAK SIZZLE
Return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). During the final 1-2 minutes, baste with a knob of butter or a drizzle of oil and the grated garlic. Remove from the pan and set aside to rest for 5 minutes before slicing. Lightly season the slices.
HEARTY FEAST
Make a bed of the spicy bulgur wheat. Top with the Tomato salsa and dollop over the yoghurt. Side with the steak slices and drizzle over any remaining pan juices and the loosened chermoula. Well done, Chef!
FLUFFY GOODNESS
Boil the kettle. Place the bulgur wheat in a bowl with 225ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff up with a fork.
PERFECT PEPPERS
Place a pan over medium-high heat with a drizzle of oil. When hot, add the chopped peppers and fry until charred, 2-4 minutes (shifting occasionally).
PREP STEP
In a bowl, combine the diced Tomatoes, a drizzle of olive oil, ½ the chopped parsley, and seasoning. Set aside. In a small bowl, loosen the chermoula with a drizzle of oil.
IT’S GETTING HOT IN HERE
To the bowl with the cooked bulgur wheat, add the drained Lentils, the chopped green leaves, the chopped jalapeños (to taste), seasoning, the charred peppers, and the remaining parsley. Toss until fully combined.
HEAR THAT STEAK SIZZLE
Return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). During the final 1-2 minutes, baste with a knob of butter or a drizzle of oil and the grated garlic. Remove from the pan and set aside to rest for 5 minutes before slicing. Lightly season the slices.
HEARTY FEAST
Make a bed of the spicy bulgur wheat. Top with the Tomato salsa and dollop over the yoghurt. Side with the steak slices and drizzle over any remaining pan juices and the loosened chermoula. Well done, Chef!
FLUFFY GOODNESS
Boil the kettle. Place the bulgur wheat in a bowl with 300ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff up with a fork.
PERFECT PEPPERS
Place a pan over medium-high heat with a drizzle of oil. When hot, add the chopped peppers and fry until charred, 2-4 minutes (shifting occasionally).
PREP STEP
In a bowl, combine the diced Tomatoes, a drizzle of olive oil, ½ the chopped parsley, and seasoning. Set aside. In a small bowl, loosen the chermoula with a drizzle of oil.
IT’S GETTING HOT IN HERE
To the bowl with the cooked bulgur wheat, add the drained Lentils, the chopped green leaves, the chopped jalapeños (to taste), seasoning, the charred peppers, and the remaining parsley. Toss until fully combined.
HEAR THAT STEAK SIZZLE
Return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). During the final 1-2 minutes, baste with a knob of butter or a drizzle of oil and the grated garlic. Remove from the pan and set aside to rest for 5 minutes before slicing. Lightly season the slices.
HEARTY FEAST
Make a bed of the spicy bulgur wheat. Top with the Tomato salsa and dollop over the yoghurt. Side with the steak slices and drizzle over any remaining pan juices and the loosened chermoula. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Moroccan Garlic Beef?
The preparation time for Moroccan Garlic Beef with jalapeños, chermoula & fresh parsley is between 10 and 25 minutes.
What is the total time required to make Moroccan Garlic Beef with jalapeños, chermoula & fresh parsley?
The total time required to make Moroccan Garlic Beef with jalapeños, chermoula & fresh parsley is between 25 and 35 minutes.
How many servings does Moroccan Garlic Beef provide?
4 servings
What are the main ingredients in Moroccan Garlic Beef?
Beef, Bulgur Wheat, Free-Range Beef Rump, Fresh Parsley, Garlic Clove, Garlic Cloves, Green Leaves, Lentils, Low Fat Plain Yoghurt, Pesto Princess Chermoula, Pickled Bell Peppers, Pickled Sliced Jalapenõs, Tomato, Tomatoes
What is the nutritional information of Moroccan Garlic Beef?
Calories: 817, Carbs: 85 grams, Fat: grams, Protein: 57.5 grams, Sugar: 12.3 grams, Salt: 576 grams
How do I prepare Moroccan Garlic Beef?
PREP STEP: In a bowl, combine the diced tomatoes, a drizzle of olive oil, ½ the chopped parsley, and seasoning. Set aside. In a small bowl, loosen the chermoula with a drizzle of oil. HEARTY FEAST: Make a bed of the spicy bulgur wheat. Top with the tomato salsa and dollop over the yoghurt. Side with the steak slices and drizzle over any remaining pan juices and the loosened chermoula. Well done, Chef! FLUFFY GOODNESS: Boil the kettle. Place the bulgur wheat in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff up with a fork. PERFECT PEPPERS: Place a pan over medium-high heat with a drizzle of oil. When hot, add the chopped peppers and fry until charred, 2-4 minutes (shifting occasionally). IT’S GETTING HOT IN HERE: To the bowl with the cooked bulgur wheat, add the drained lentils, the chopped green leaves, the chopped jalapeños (to taste), seasoning, the charred peppers, and the remaining parsley. Toss until fully combined. HEAR THAT STEAK SIZZLE: Return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). During the final 1-2 minutes, baste with a knob of butter or a drizzle of oil and the grated garlic. Remove from the pan and set aside to rest for 5 minutes before slicing. Lightly season the slices.
What should be prepared from my kitchen to make Moroccan Garlic Beef?
Beef, Bulgur Wheat, Free-Range Beef Rump, Fresh Parsley, Garlic Clove, Garlic Cloves, Green Leaves, Lentils, Low Fat Plain Yoghurt, Pesto Princess Chermoula, Pickled Bell Peppers, Pickled Sliced Jalapenõs, Tomato, Tomatoes
How many calories does Moroccan Garlic Beef have?
817 calories
How much fat content does Moroccan Garlic Beef have?
grams
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