Steak with grilled vegetables;- Ingredients: 2 tbsp olive oil 2 garlic cloves, crushed 800 g beef rump steak, fat trimmed 2 bunches asparagus 400 g orange sweet potato, peeled, thinly sliced 4 green shallots, trimmed, cut into 8cm lengths 1 bulb fennel, thinly sliced 2 roma tomatoes, halved 2 tsp sumac 3 tbsp chopped fresh dill 2 tbsp chopped fresh curly-leaf parsley 2 lemons, cut into wedges Method: Method Heat bbq or chargrill to high. Combine oil and garlic. Rub steak with 2 tsp of oil and cook for 3-4 minutes on each side for medium, or until cooked to your liking. Place on warm plate, lightly cover with oil and rest for 10 minutes. Meanwhile, brush sliced vegetables with remaining oil and cook on bbq until tender. Place lemon wedges on grill and cook for 1 minute each side or until caramelized. Squeeze over the vegetables. Sprinkle with sumac. Combine dill and parsley on chopping board and coat steak with the mixture. Thickly slice and place on plates with the grilled vegetables. Tips Or serve with: Homemade aioli Place 2 egg yolks in a large mixing bowl. Add 2 tsp Dijon mustard. Beat together with electric beaters or whisk. While beating, slowly drizzle in a few drops at a time ½ cup (125ml) sunflower oil and ¼ cup (60ml) olive oil until thick mayonnaise forms. Add 1 tbsp lemon juice. For aioli combine 1/3 cup (80ml) mayonnaise with ½ cup (125g) natural yoghurt, 1 crushed garlic clove and season to taste.
Posted on: Thu, 18 Jul 2013 17:26:09 +0000
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