Tom Sarafian's hummus has a cult following and we've been lucky enough to get our hands on one of his favourite ways to use it! Cashews are caramelised in butter, Aleppo pepper and smoked paprika and poured generously over the top of the blushing pink steak.
Serves 2 as main or 4 as a starter.
Ingredients:
- 2 x 250g porterhouse steak or 1 x 750g rump steak
- 1 jar Sarafian hummus
- 100g raw cashews
- 200g butter
- ½ teaspoon Aleppo pepper
- Pinch smoked paprika
- 1 baguette
- Olive oil
- Sea salt flakes
Method:
- Remove steak and hummus from fridge and bring to room temp for 30 minutes.
- Light a charcoal bbq and wait until the coals are very hot but no flames.
- Lightly coat beef with oil and season liberally.
- Cook over charcoal to your liking, turning occasionally then rest for 5 minutes.
- Melt butter in a small saucepan and add the cashews. Fry for 3 minutes or until golden.
- Remove from heat and add Aleppo pepper and paprika.
- Spoon hummus onto a serving plate.
- Slice beef and arrange on top of hummus.
- Spoon warm cashew butter over beef and serve with sliced baguette.
