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Image showing the salad with the rocket and shredded beef

Shredded beef and rocket salad with tahini yoghurt dressing

Course Salad
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Author Eleni Georges

Ingredients

Shredded beef

  • 500 g chuck steak
  • salt and pepper
  • 1 garlic clove, quartered
  • 2 fresh springs of oregano
  • 1/4 cup lemon juice
  • 2 ½ cups warm water

Dressing

  • 1/3 cup tahini
  • 1 tbs olive oil
  • 1 tbs pomegranate molasses
  • 1/4 cup lemon juice
  • 3/4 cup yoghurt, I used natural yoghurt
  • pinch of salt

Salad

  • 120 g rocket, washed and dried
  • 2 tbs olive oil
  • pinch of salt
  • 3/4 cup pomegranate seeds

Instructions

Shredded beef

  1. Preheat the oven to 160°C. Season the steak well with salt and pepper on both sides. Make small cuts in the beef and insert the garlic pieces. Place the meat in a roasting tray and add the rest of the ingredients around it. 

  2. Cover with foil and then place in the oven for 2 hours. Flip the meat over an hour after cooking so the juices can be spread evenly. After that time is over, increase the temperature to 200°C, uncover the pan and let it cook for a further 5min just enough for the steak to brown on the outside. 

  3. Remove the excess fat and the oregano springs. Use two forks to shred the beef into smaller pieces. Stir the beef pieces in the juices so they don’t dry out.

  4. While the beef is cooking prepare the other components.

Tahini dressing

  1. Whisk all the ingredients together but add the yoghurt in batches until you get the consistency you like. You might want to add more or less depending on your own preference.

Salad

  1. Place the rocket in a bowl, add the pomegranate seeds, olive oil and some salt seasoning. Mix it all together until it is evenly spread. To assemble the salad, place the rocket mixture on the bottom and the meat on top. You may choose to dress the salad yourself or leave it on the side for each individual to add.

Recipe Notes

I used natural yoghurt but you can use whichever one you like based on the consistency you want the dressing. When pomegranates are not in season I tend to replace them with currants and toasted almonds for a sweet crunch.