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Ingredients

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Steak

  • Rump (150 g portions) 1.5 kg

Marinade

Salted Tortilla Crisp

  • Tortilla wraps, cut into triangles 10.0 pc
  • Olive oil 20.0 ml
  • Salt 10.0 g

Salad Base

  • Mixed greens 500.0 g
  • Roasted vegetables (peppers, baby marrow) 500.0 g

Sauce Vierge Dressing

  • Olive oil 200.0 ml
  • Tomatoes cubes 400.0 g
  • Parsley 40.0 g
  • Coriander 40.0 g
  • Lemon juice 10.0 ml

This harissa-marinated beef salad brings together bold North African spice with fresh Mediterranean-inspired elements. Tender slices of seared rump are infused with harissa, cumin and citrus, then served over vibrant greens and roasted vegetables. Finished with a bright sauce Vierge dressing and crisp salted tortilla shards for texture, the dish showcases a vibrant mix of global flavours and modern casual dining style.

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Preparation

  1. Steak

    1. Divide evenly into 10 x 150 g portions.
  2. Marinade

    1. Marinate rump with Knorr Professional Beef Stock Granules, harrisa, cumin, lemon zest and Robertsons Oreganum. Pan-sear until medium, rest then slice thinly.
  3. Salted Tortilla Crisp

    1. Brush tortilla with olive oil, sprinkle with salt and bake until crisp.
  4. Salad Base

    1. Arrange mixed greens and roasted vegetables in deli boxes.
  5. Sauce Vierge Dressing

    1. Mix ingredients together.
  6. Assembly

    1. Top with sliced beef, drizzle with sauce vierge dressing and tortilla crisp for crunch.
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