Tangy Parsley and Lemon Beef Fattoush Salad

The Summer Salad You Need To Add To Your Repertoire: Tangy Parsley and Lemon Beef Fattoush Salad

This infamous Lebanese salad is sure to delight.

Serves: 6
Preparation: 20 minutes
Cooking: 20 minutes

Ingredients
800g trimmed beef rump cap (approx. 1.4kg untrimmed)
1 bunch asparagus, trimmed

Marinade:
2 tsp baharat spice mix, plus extra for sprinkling
1 clove garlic, crushed
1 tbsp olive oil

Fattoush salad:
1 bunch flat leaf parsley leaves, coarsely chopped
4 Roma tomatoes, deseeded and finely diced
1 green capsicum, diced
2 pieces pita bread, cut into 2-3cm pieces, plus extra bread to serve

Dressing:
1 tbsp olive oil
Juice of 1 lemon

Method

Place beef on a large tray. Mix marinade in a small bowl and brush over the beef.
Preheat a barbecue to medium hot and cook beef, with the lid down, for 20 minutes, turning halfway.
Rest beef on a clean plate covered loosely with foil. While beef is resting, drizzle asparagus with a little olive oil and grill until grill marks appear and asparagus is almost tender.
Place pita pieces on a baking tray, spray with olive oil spray and sprinkle with pepper and a little spice mix. Bake in oven at 180°C fan forced for 10-15 minutes until crisp. Slice beef and dress salad. Fold crisp pita pieces through salad at the last minute and serve extra pita bread on the side.

Tips:
This recipe also works well with rump steak or blade steak.
Make your own baharat spice mix with a combination of pepper, allspice, cinnamon, cloves, nutmeg, ground coriander and ground ginger. You can adjust to your own taste.
For a gluten free alternative to pita bread, try adding a little cooked pearl barley or quinoa to the salad. Or if you prefer the crunch, some corn tortillas or gluten free mountain bread.

Wake Your Inner Steak Master

Fool-Proof Hacks To Cook The Ultimate Steak This Summer

Is anything more Australian than cooking a steak on a barbecue during summer? Whether it's firing up the BBQ in the evening with family, having friends around on the weekend for a cheeky steak sandwich, or enjoying the best a beach barbie has to offer, nothing tastes better in summer than the perfect barbecue steak.

To help everyone cook the perfect steak this season, Doug Piper, head butcher at Australian Beef, has shared his wisdom from 42 years in the industry with his top tips for buying and cooking steaks. Whether you struggle to choose the best cuts, need tips on the tastiest ways to season, or have never been able to get the cooking time just right, this handy guide will help you conquer the BBQ and cook your steak to perfection every single time.

Once you have mastered your craft, Australian Beef has also shared five of the hottest BBQ steak recipes for you to create at home. From an Aussie favourite, the rump steak, to a delicious rib-eye with spicy quinoa or an exotic lemon beef fattoush salad, these recipes will make your BBQ the hot spot this summer.

For additional recipe inspiration, visit www.australianbeef.com.au.

Doug Piper's Top Tips for Barbecuing Steak this Summer

Buying Tips:
1. Make sure to choose the right steak for your barbecue. Look for a firm fresh cut steak that is pinky to reddish in colour.
2. It's always best to make sure there is a small amount of fat on the outside of the steaks as it adds flavour.
3. A steak with marbling will be nice and juicy and also be packed full of flavour.

4. If you are unsure about the steak you are buying, ask your butcher for advice!

Cooking Tips:
1. Always bring your beef to room temperature by removing from the fridge 15 minutes before cooking.
2. For the best taste, season and oil your steaks prior to cooking.
3. Make sure to pre-heat your barbecue. Get the hot plate nice and hot before placing your steaks onto the grill or hot plate. By using a very high heat you will trap in the juices and create beautiful caramelisation that will give you big beefy flavour.
4. For the juiciest steak, take your steaks off the heat, cover loosely with foil and rest for 5 minutes before serving.
5. If you are cooking thick sausages as well as steaks, place the sausages onto a warm hot plate around 5 minutes before cooking your steaks and turn them frequently. Don't place them straight onto a sizzling hot barbecue as the skins will burst.
6. If you are cooking thin sausages along with your steaks, put them on halfway through cooking your steaks as they will cook quickly.
7. Never prick your sausages! Never!