Chef's Recipes

Beef rump with Lebanese seven-spice and soy-tahini dressing

Australian Gourmet Traveller recipe for beef rump with Lebanese seven-spice and soy-tahini dressing by George Calombaris and Shane Delia from St Katherine's in Melbourne.

By George Calombaris & Shane Delia
  • 20 mins preparation
  • 20 mins cooking plus marinating, resting
  • Serves 8
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Beef rump with Lebanese seven-spice and soy-tahini dressing


  • 60 gm honey
  • 15 gm Lebanese seven-spice (see note)
  • 800 gm Black Angus beef rump, trimmed of sinew, cut into 6cm cubes
Candied walnuts
  • 10 gm butter
  • 100 gm walnut halves
Soy-tahini dressing
  • 100 ml salt-reduced soy sauce
  • 60 gm tahini
  • 1 tbsp fish sauce
  • 2 tsp sesame oil
  • 1 tsp Aleppo pepper, or to taste (see note)


  • 1
    Combine honey and seven-spice in a bowl, add beef, massage well to combine, cover and refrigerate to marinate (3-4 hours), then thread on metal skewers.
  • 2
    Meanwhile, for candied walnuts, melt butter in a small saucepan over medium heat, add walnuts and stir occasionally until coated and warmed through (3-4 minutes). Scatter over sugar, stir until sugar melts and nuts are glazed (4-5 minutes), spread on a tray lined with baking paper and cool, then coarsely crumble.
  • 3
    Meanwhile, for soy-tahini dressing, process ingredients in a blender and set aside.
  • 4
    Preheat a char-grill pan over high heat. Char-grill beef skewers, turning occasionally, until cooked to your liking (8-10 minutes for medium-rare), rest for 5 minutes then serve hot, drizzled with soy-tahini dressing and scattered with candied walnuts.


Lebanese seven-spice, also known as sabah baharat, is available from Middle Eastern grocers and Herbie’s Spices. Aleppo pepper, named after the city of Aleppo in Syria, is grown in Syria and Turkey, then dried and crushed. It’s available from select Middle Eastern grocers. If unavailable, substitute dried chilli flakes.
This recipe is from the August 2011 issue of

  • Author: George Calombaris & Shane Delia