Dukkah-Spiced Steaks & Freekeh

with Brussels Sprouts, Figs & Marinated Radish

40 MIN

4 Servings

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From the Test Kitchen

This unique dish highlights dukkah—an Egyptian-style blend of herbs and spices that lends warming flavor and crunchy texture when sprinkled over rich steaks and a hearty freekeh salad.

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Nutrition

PER SERVING
Calories

620 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Steaks
1 cup Cracked Freekeh
1 Watermelon Radish
½ lb Brussels Sprouts
1 Lemon
4 Dried Turkish Figs
1 Tbsp Sugar
½ cup Plain Nonfat Greek Yogurt
1 Tbsp Dukkah Seasoning (Za'atar, Ground Coriander, Ground Fennel Seeds, Ground Cumin & Black Sesame Seeds)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the freekeh

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the freekeh and cook, uncovered, 24 to 26 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare the ingredients & marinate the radish

Meanwhile, wash and dry the fresh produce.Medium dice the figs. Place in a bowl; cover with 1/3 cup of hot water. Set aside to rehydrate at least 10 minutes. Zest the lemon to get 2 teaspoons (or use the small side of a box grater). Quarter and deseed the lemon. Quarter the radish lengthwise, then thinly slice crosswise. Place in a bowl; add the sugar and the juice of 2 lemon wedges. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise, then thinly slice crosswise.

3 Cook the steaks

Pat the steaks dry with paper towels; season with salt and pepper on all sides. In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

*An instant-read thermometer should register 145°F.

4 Cook the brussels sprouts & figs

While the steaks rest, to the pan of reserved fond, add the sliced brussels sprouts and rehydrated figs, including the liquid (carefully, as the liquid may splatter). Season with salt and pepper. Cook on medium-high, stirring occasionally and scraping up any fond, 3 to 4 minutes, or until softened and the liquid has cooked off. Turn off the heat.

5 Finish & serve your dish

In a bowl, combine the yogurt and half the dukkah; season with salt and pepper. To the pot of cooked freekeh, add the cooked brussels sprouts and figs, lemon zest, and the juice of the remaining lemon wedges. Season with salt and pepper; stir to combine. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the finished freekeh. Top the freekeh with the marinated radish (discarding any liquid). Top the steaks with the dukkah yogurt. Garnish with the remaining dukkah. Enjoy!