The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
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Flat Iron Steak with Cucumber & Buckwheat Tabbouleh
Dust your grass-fed British flat iron steaks in earthy ras el hanout spice mix, then sear with garlic in this Middle Eastern-inspired meal. Fluffy tabbouleh, made with mineral-rich buckwheat, joins on the side.
Prep in 10
High protein
Low sat fat
Serving size
Ingredients
- 1 handful of fresh flat-leaf parsley (use half)
- 1 onion (use a quarter)
- 1 handful of fresh mint (use half)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 2 large tomatoes (use half)
- 80g buckwheat (use half)
- 1 flat iron steak
- 1 midi cucumber (use half)
- 1 tbsp red wine vinegar (use half)
- 1 garlic clove (use half)
- 2 tsp ras el hanout (use half) (Galangal, Rosebuds, Black Pepper, Ginger, Cardamom, Nigella, Cayenne, Allspice, Lavender, Cinnamon, Cassia, Coriander, Mace, Nutmeg, Cloves)
Nutritional Information
Calories: 677
Protein: 41g
Carbs: 41g
Fat: 40g
Ingredients
- 2 flat iron steaks
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 handful of fresh flat-leaf parsley
- 1 tbsp red wine vinegar
- 80g buckwheat
- 2 large tomatoes
- 1 onion (use half)
- 1 handful of fresh mint
- 2 tsp ras el hanout (Galangal, Rosebuds, Black Pepper, Ginger, Cardamom, Nigella, Cayenne, Allspice, Lavender, Cinnamon, Cassia, Coriander, Mace, Nutmeg, Cloves)
- 1 garlic clove
- 1 midi cucumber
Nutritional Information
Calories: 545
Protein: 41g
Carbs: 41g
Fat: 25g
Flat Iron Steak with Cucumber & Buckwheat Tabbouleh
Dust your grass-fed British flat iron steaks in earthy ras el hanout spice mix, then sear with garlic in this Middle Eastern-inspired meal. Fluffy tabbouleh, made with mineral-rich buckwheat, joins on the side.
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Cooking Instructions
- Heat a large saucepan on medium heat, add the buckwheat and toast for 1 min. Fill the pan with salted hot water and crumble in half the stock cube. Bring to a boil and cook for 10-12 mins, until cooked, then drain. Return to the pan and set aside.
- Make the pickled onions; finely dice half the onion. Place in a small bowl with the vinegar and 1 tbsp olive oil. Mix and leave to pickle. Finely chop or crush the garlic.
- Season the steaks with the ras el hanout, a pinch of sea salt and black pepper. Heat a medium frying pan with 1 tbsp oil on medium-high heat. Add the steaks and cook (as a guide: 3 mins per for medium-rare, or 5-6 mins per side for well-done). Add the garlic in the final minute of cooking. Remove and leave to rest.
- Crumble the remaining stock cube into steak pan. Add 4-5 tbsp hot water and mix well. Simmer for 1-2 mins, until dissolved. Remove from the heat and add the cooked steaks and garlic. Set aside.
- Make the tabbouleh; pick the mint leaves from the stalks and finely chop along with the parsley. Dice the cucumber and tomatoes into 1cm cubes. Add everything to the cooked buckwheat saucepan. Stir through the pickled onion and its pickling liquid. Season with sea salt and black pepper and mix well.
- Thinly slice the steaks against the grain. Serve on plates with the tabbouleh. Pour the juices from the pan over the steaks.
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