Chef Macca likes his steak hot and fast – with Bunya nut dukkha, if you please!
Time: 20 minutes
1 cup blanched almonds
1 tbsp coriander seeds
1.5 tbsp cumin powder
1 tbsp ground fennel
3 tsbp sesame seeds
1 cup bunya nuts, ground (or any soft nut you like, eg macadamias, walnuts)
500 gm rump steak
2 tbsp peanut oil
Combine all of the dry ingredients into a blender and blitz very quickly until coarsely chopped.
To a scorching hot pan, add the peanut oil and heat until very hot. Peanut oil works well as it has a very high smoke point, so is useful when cooking at high temperatures. Add the steak and turn regularly – every 15 seconds or so until cooked to your liking.
Set the meat aside to rest for at least 5 minutes.
Serve sprinkled in dukkha and with a side of salad or chips.
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