Steak with Watercress Tabbouleh & Mojo Verde

Serves 2 | Prep time: 20 mins/Cook time: 10 mins

Ingredients:

2 Steaks of your choice

60g Watercress, chopped

1 Onion, chopped

150g bulgur wheat

2tbsp Tomato puree

200g Tomato, diced

1tsp ground cumin

10g Fresh Mint, chopped

Salt & Pepper

Olive Oil

For the Mojo Verde:

30g Coriander

30g Watercress

2 cloves garlic

Juice of 2 limes

1tsp ground cumin

1 Chilli pepper

2 tsp white wine vinegar

2tbsp Olive oil

Salt & pepper

Method:

For the sauce, add all ingredients to a food processor and blend. You can liquidise for a smoother texture if preferred.
For the tabbouleh, add the bulgur wheat to a heat-proof dish and cover with double the amount of boiling water. Meanwhile, fry the onion in a pan with a little olive oil. As the onions begin to soften, add a pinch of salt and the tomato puree.
The bulgur wheat should have absorbed all the water by now and be cooked – add the onions and set aside.
Season the steaks with salt & pepper on both sides. In a hot frying pan, seal the steaks on all sides before cooking for 1 min 30 sec – 2 mins on each side. Allow to rest.
To the cooled bulgur wheat and onions, add the tomatoes, watercress, cumin and mint. Stir to combine.
Slice the steak before serving – you can plate up individually, but this makes a great sharing platter with the addition of some flatbreads!