Marinate the beef rump in Harissa paste and leave for 10 mins.
For the ragu heat a large pot with olive oil and add the onion and capsicum. Cook for 3 mins until soft, add crushed tomatoes, all of the spices, chickpeas and raisins. Leave to simmer on a gentle heat for 10 mins stirring occasionally.
Place the beef rump on the grill and cook on each side for 3-4 mins depending on the thickness of your rump. Once cooked take off the heat to rest for 5 mins. Keep the rump covered so it stays warm.
For the side salad cut the Lebanese cucumber into sticks and sprinkle with the zaatar spice.
Garnish the ragu with flat leaf parsley and season with salt and pepper.
Try using flank, sirloin or flat iron steak instead of rump.
Use a meat thermometer to really get the perfect steak every time 50°C rare / 55°C Medium rare / 60°C Medium
Allow the steak to rest for 5 mins for best results.