Barbecued cumin rubbed beef with tabouli

Ingredients

4 x 200g rump steaks

2 tsp cumin seeds

2 tsp coriander seeds

1 tbsp oil

small tub baba ganoush or hummus and pita bread to serve

Tabouli

1 punnet cherry tomatoes, halved

2 tbsp cracked wheat, soaked in 2 tbsp water

1 large bunch flat leaf parsley

1 bunch mint

4 spring onions, finely chopped

1 Lebanese cucumber, finely diced

0.25 tsp cracked black pepper

juice of one lemon

2 tbsp expa virgin olive oil

Brush the steaks lightly with oil. Season with salt. Combine cumin and coriander seeds and toast in a small dry frypan until seeds are fragrant. Remove from pan and grind/crush into a powder. Rub ground spices on the steaks
Preheat the barbecue flat-plate or char-grill plate to hot before adding the steaks. Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm
Remove steaks from heat, loosely cover with foil and rest steaks for 5 minutes before serving. To serve cut the steaks into slices and serve with the tabouli
Remove steaks from heat, loosely cover with foil and rest steaks for 5 minutes before serving. To serve cut the steaks into slices and serve with the tabouli
Serving suggestion: Accompany with dollops of baba ganoush or hummus, and pita bread

You can also pan-fry the steaks for this recipe
Preheat the barbecue to hot before adding the meat
Instead of oiling the pan it is better to oil the meat. Either brush it lightly or rub a little oil into it
Best beef steaks for barbecuing: fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, rump, round and blade, oyster blade