This is a great warm weather meal. Monday night tea at Castle Garden.
Trim your steaks , (again you can use the steak of your preference ), brush the steaks with oil ( I use rice bran oil ) and sprinkle with ground cumin , sea salt , and ground black pepper.
Heat a char grill pan over a medium flame sprayed liberally with cooking spray.
While the pan is heating....Place 1/2 cup of fine burghul in a bowl and pour in 1 &1/2 cups of boiling water , cover and let stand for 15mins...The water will be fully absorbed , now add 1. can of chickpeas, 12 cherry tomatoes halved, 4 spring onions finely sliced , handful of fresh mint, coriander and flat leafed parsley all roughly torn, the juice of one small lemon, and the rind finely grated.
Mix together gently and set aside till the steaks are cooked.
Add the steaks to the pan and cook for two minutes on each side ( med rare ), or until cooked to your liking.
Remove the steaks and cover loosely with foil for 4mins to rest.
Spoon burghul onto serving plate and place steaks atop. Enjoy !
Trim your steaks , (again you can use the steak of your preference ), brush the steaks with oil ( I use rice bran oil ) and sprinkle with ground cumin , sea salt , and ground black pepper.
Heat a char grill pan over a medium flame sprayed liberally with cooking spray.
While the pan is heating....Place 1/2 cup of fine burghul in a bowl and pour in 1 &1/2 cups of boiling water , cover and let stand for 15mins...The water will be fully absorbed , now add 1. can of chickpeas, 12 cherry tomatoes halved, 4 spring onions finely sliced , handful of fresh mint, coriander and flat leafed parsley all roughly torn, the juice of one small lemon, and the rind finely grated.
Mix together gently and set aside till the steaks are cooked.
Add the steaks to the pan and cook for two minutes on each side ( med rare ), or until cooked to your liking.
Remove the steaks and cover loosely with foil for 4mins to rest.
Spoon burghul onto serving plate and place steaks atop. Enjoy !
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