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Dukka-crusted Moroccan beef salad

  • 4
Dukka-crusted Moroccan beef salad


  • 1 skirt steak, well trimmed
  • ΒΌ cup olive oil
  • 2 tablespoons chopped fresh thyme
  • 2 red onions, peeled and thickly sliced
  • 250 grams green beans, trimmed
  • 420 gram can chick peas
  • 2 juicy red tomatoes, blanched, peeled and diced
  • 12-16 stuffed green olives
  • 2 tablespoons chopped mint leaves
  • 2 tablespoons chopped fresh thyme
  • 2-4 tablesoons dukka


  1. Slash the skirt diagonally in a diamond pattern on both sides, but do not cut right through. Season well with salt and pepper and rub with 2 tablespoons of the oil. Allow to marinate for 1 hour.
  2. Heat the remaining oil in a frying pan and cook the onions over a moderate heat until lightly browned. Set aside.
  3. Blanch the beans and refresh immediately in ice-cold water. Drain well. In a bowl, toss together the onion, beans, chick peas, tomatoes, olives, mint and thyme. Season well with salt and pepper and toss. Cover and set aside while cooking the meat.
  4. Heat a non stick frying pan until very hot. Cook the beef for 3 minutes on both sides. Remove to a plate or board and toss quickly in the dukka. Stand for 3 minutes before cutting into very thin slices on an acute angle.
  5. To serve, place large spoonfuls of the salad into shallow side bowl and arrange 4-6 slices of beef on top. Sprinkle with more dukka, garnish with fresh herbs if wished.

Cooks Tips

- Dukka is a blend of ground nuts and spices that's used as a dip with bread and olive oil. You can buy it in the specialty section of the supermarket or in delicatessens.

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