Moroccan Beef Salad with Pistachio Fried Goat Cheese
Substitute sirloin with rump or ribeye steak.
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
Prepare all of the fresh ingredients for the salad and combine in a large bowl or on a platter.
In a small bowl, mix all the vinaigrette ingredients together and set aside.
Lightly coat the sirloin steak in olive oil and season with ras el hanout spice rub.
Grill the steak on a hot fire or griddle pan, turning to cook on both sides to your preferred doneness (see cooking guideline above).
Allow the meat to rest for half its cooking time.
In the meantime, using a mortar and pestle crush the pistachio nuts into fine pieces and in a bowl combine with the bread crumbs, parsley, mint and salt. Crack the egg into a separate bowl and whisk well.
Slice each goat cheese log into about 6 rounds, wiping the knife in between cuts. Dip each slice into the beaten egg and then dredge them through the pistachio mixture until well coated on both sides.
Heat a small saucepan over a medium-high heat and add around 3cm of vegetable oil. Once the oil is hot, gently place one goat cheese round at a time in the oil and fry for a few seconds per side until golden brown.
Using a sharp knife, thinly slice the steak and toss into the salad.
Dress the salad with the citrus vinaigrette and garnish with the pistachio crusted fried goat cheese. Serve with warm naan bread.