Steaks with Tabbouleh and Watercress Mojo Verde
- 2 steaks of your choice
- 60g watercress, chopped
- 1 onion, chopped
- 150g bulgur wheat
- 2tbsp tomato puree
- 200g tomato, diced
- 1tsp ground cumin
- 10g fresh mint, chopped
- Salt and pepper
- Olive oil
- For the Mojo Verde
- 30g coriander
- 30g watercress
- 2 cloves garlic
- Juice of 2 limes
- 1tsp ground cumin
- 1 chilli pepper
- 2 tsp white wine vinegar
- 2tbsp olive oil
- Salt and pepper
For the sauce, add all ingredients to a food processor and blend. You can liquidise for a smoother texture if preferred.
For the tabbouleh, add the bulgur wheat to a heat-proof dish and cover with double the amount of boiling water. Meanwhile, fry the onion in a pan with a little olive oil. As the onions begin to soften, add a pinch of salt and the tomato purée.
The bulgur wheat should have absorbed all the water by now and be cooked – add the onions and set aside.
Season the steaks with salt and pepper on both sides. In a hot frying pan, seal the steaks on all sides before cooking for one minute and 30 seconds to two minutes on each side. Allow to rest.
To the cooled bulgur wheat and onions, add the tomatoes, watercress, cumin and mint. Stir to combine.
Slice the steak before serving – you can plate up individually, but this makes a great sharing platter with the addition of some flatbreads!
watercress.co.uk
