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Dinner recipe · from the recipe book

Spiced Sirloin Chopped Spinach Salad with Tahini

Juicy cumin-and-paprika seared sirloin over crisp chopped spinach, cucumber, tomatoes and chickpeas, all tossed in a creamy, garlicky lemon-tahini dressing.

Spiced Sirloin Chopped Spinach Salad with Tahini

Ingredients

  • 1¼ lb560 gTop sirloin steakpatted dry
  • 1½ tsp3 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • 1 tsp1 gDried oregano
  • ½ tsp1 gBlack pepper
  • ¾ tsp4 gSalt
  • 1 tbsp15 gOlive oil
  • 6⅔ cups loosely packed200 gBaby spinachroughly chopped
  • 2⅓ cups sliced250 gCucumberdiced
  • 1⅔ cups250 gCherry tomatoesquartered
  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • ½ medium60 gRed onionfinely diced
  • ⅓ cup chopped20 gFresh parsleychopped
  • ¼ cup60 gTahinistirred well
  • 1 lemon, juiced50 gLemon juice
  • 2 cloves6 gGarlicfinely grated
  • 3 tbsp45 gWatercold

Steps

  1. Prepare the vegetables first: chop the spinach, dice the cucumber, quarter the cherry tomatoes, finely dice the red onion, chop the parsley and grate the garlic.
  2. Make the dressing: in a small bowl whisk the tahini, lemon juice, garlic and half of the salt, then whisk in the cold water a little at a time until smooth and pourable. Set aside.
  3. Season the beef: mix the cumin, paprika, oregano, black pepper and the remaining half of the salt, and rub it all over the beef sirloin.
  4. Heat the olive oil in a large skillet over medium-high heat. Sear the sirloin 4 to 5 minutes per side until it reaches 145°F (63°C) in the center.
  5. Move the steak to a board and rest it 5 minutes (at least 3), then slice thinly across the grain and cut the slices into bite-size pieces.
  6. In a large bowl combine the spinach, cucumber, cherry tomatoes, chickpeas, red onion and parsley. Drizzle with half of the tahini dressing and toss well.
  7. Divide the salad among 4 plates, top with the sliced sirloin and spoon the remaining half of the tahini dressing over the beef. Serve right away.

Contains: Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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