Family Favourite – Steak and Hummus
This dish is where Greek flavours meet Canadian comfort. Inspired by the Mediterranean pairing of grilled meats with hummus and flatbreads, it found an easy home in Canadian kitchens — where focaccia or naan often takes the place of pita. Tender steak, creamy hummus, and peppery rocket create a starter or light meal that feels rustic yet refined, echoing both Greece’s sunlit tables and Canada’s love of grilled beef and bold, fresh flavours.
Prep Time: 15 minutes
Total Time: 30 minutes
Serves: 4
Ingredients
For the Steak & Salad
2 medium steaks (sirloin, rump, or flank), seasoned with salt & pepper
2 cups rocket (arugula) or mixed greens
1 focaccia base (from classic bread dough) or 2–3 store-bought naan breads
Olive oil and splash of lemon juice, for drizzling
Freshly ground black pepper
For the Hummus
1 can (400 g / 15 oz) chickpeas, drained and rinsed
2 tbsp tahini
2 tbsp olive oil (plus more for drizzling)
Juice of 1 lemon (about 3 tbsp)
1 garlic clove, crushed
2–3 tbsp water (adjust for creaminess)
Salt, to taste
Method
Prepare the hummus: Blend chickpeas, tahini, olive oil, lemon juice, garlic, and water until smooth. Season with salt to taste. Adjust with extra water if creamier texture is desired.
Cook the steak: Grill or pan-sear steaks over high heat until medium-rare, about 3–4 minutes per side depending on thickness. Rest 5 minutes, then slice thinly.
Warm the bread: Lightly toast focaccia or naan until golden.
Assemble: Spread hummus generously over bread, layer with sliced steak and rocket, then drizzle with olive oil and lemon juice. Season with cracked black pepper. Cut into wedges or serve whole.
Variations
Canadian Prairie Style – Swap steak for bison or venison.
Vegetarian Option – Replace steak with roasted vegetables like peppers, zucchini, and mushrooms for a hearty twist.
West Coast Freshness – Add sliced avocado or smoked salmon to the hummus base for a lighter, coastal-inspired version.