Sliced Steak Sandwiches with a California Walnut Chermoula

Course lunch
Servings 4 Servings
Calories 512kcal


  • 4 bread rolls
  • 2 Rump steaks
  • 2 handfuls of fresh rocket
  • For the chermoula
  • 60 g California Walnuts
  • 1 teaspoon each of turmeric paprika and cumin
  • ½ teaspoon of cayenne pepper
  • Juice of 1 lemon
  • Half a bunch each of fresh coriander and parsley
  • 2 garlic cloves
  • 4 tablespoons of olive oil


  • Heat a grill pan, brush the rump steaks with olive oil, season and cook to your preference (2 mins a side for rare, 3 for medium-rare and 4 for well-done). Leave to rest for 10 minutes.
  • To make the chermoula blend in a food processor all ingredients apart from the California Walnuts.
  • Toast the California Walnuts then roughly chop. Mix together in a bowl along with the chermoula
  • Slice the rolls, drizzle with olive oil then toast in a grill pan
  • Slice the steak then arrange on the rolls under a few leaves of rocket. Top with the California Walnut chermoula


Calories: 512kcal | Carbohydrates: 38g | Protein: 27g | Fat: 27g | Saturated Fat: 4.5g | Sugar: 2.5g