500-gram piece sirloin steak
1 tablespoon Moroccan spice mix
400-gram tin chickpeas, drained and rinsed
8 medium vine tomatoes
sea salt and ground pepper
1 small red onion, very thinly sliced
2 teaspoons lemon juice 2 teaspoons olive oil
½ cup packed, picked parsley sprigs
1 cup pitted black olives
200 grams store-bought hummus
warm flatbreads and lemon wedges, to serve
Preheat the oven to 200°C.
Rub the beef with oil and season with salt and pepper. Heat a sauté pan until hot then sear the beef on all sides. Place on one side of a large, shallow roasting dish and sprinkle with 1 teaspoon of the spice mix, turning to coat.
Add the chickpeas to the roasting dish, drizzle over 2 tablespoons of oil and the remaining spice mix, and stir together. Roast for 20–25 minutes for medium rare, adding the tomatoes for the last 10 minutes of cooking.
Remove from the oven, cover and rest for 10 minutes.
To finish: Combine the onion and lemon juice and leave for 5 minutes. Pour off any liquid and add the oil, parsley and olives and season with pepper.
Spread the hummus on a large serving platter. Slice the beef and arrange over the hummus. Add the tomatoes, chickpeas and the red onion and black olive salad. Serve with warm flatbreads and lemon wedges.
Pantry note: Moroccan spice mix is available in the baking section at supermarkets.