Egyptian Steak and Bulgur Wheat Salad

Cooking guideline based on 3cm thick steak
Rare: 4 minutes on each side
Med-rare: 5 minutes on each side (recommended)
Medium: 6 minutes on each side
Well-done: Not recommended
Substitute rump with sirloin or ribeye steak



    1. In a small saucepan, bring the 2 cups of stock and 1 cup of bulgur wheat to the boil, cover and cook on low for 10 to 15 minutes or until tender. Drain any excess water and leave to cool.
    2. To prepare the sweet potatoes, boil them in water on the stovetop or prick their skins with the tines of a fork and place them in the microwave at full power for 6 minutes to par-cook.
    3. Lightly coat the rump steaks in olive oil and generously season with dukkah, salt and freshly ground black pepper.
    4. Grill the rump steak on a hot fire or griddle pan, turning to cook on both sides to your preferred doneness (see cooking guideline above).
    5. In the meantime, slice the par-cooked sweet potatoes into thin rounds and then into quarters and fry them in olive oil on a medium heat until golden and caramelised.
    6. Remove the meat from the pan and allow it to rest on a chopping board whilst you prepare the salad ingredients.
    7. Slice the haloumi into 0.5cm slices. Heat a large frying pan over a medium-high heat and dry-fry the halloumi until the cheese turns golden brown, about 1 to 2 minutes on each side.
    8. Spoon the bulgur wheat into a large bowl or platter. Scatter over the sweet potatoes, halloumi, wild rocket and fresh chilli.
    9. Using a sharp knife, thinly slice the dukkah rump and toss into the salad.
    10. Drizzle olive oil and a squeeze of lemon juice over the top, season with salt and freshly ground pepper and serve.

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