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Spicy Beef with Harvest Salad

Ingredients:

  • 1.2kg beef sirloin, cut in 2 pieces lengthwise
  • 4 tbsp pomegranate molasses or Balsamic Glaze (see page 145)
  • 4 tsp ground cumin
  • 2 tsp ground coriander
  • salt and ground black pepper
  • ½ medium pumpkin
  • 3 eggplants
  • 4 red peppers
  • 4 tbsp olive oil, plus extra for grilling
  • 2 tsp ground cumin
  • 8 handfuls watercress or rocket leaves
  • 1 recipe Garlic Dressing
  • ¼ cup dukkah
  • Garlic Dressing
    • ¾ cup Speedy Mayo or other good-quality mayonnaise
    • ¾ cup greek yoghurt
    • 1-2 cloves crushed garlic
    • 2 tbsp lemon juice
    • ½ tsp salt and ground black pepper to taste

Instructions

  1. Rub beef all over with pomegranate molasses or Balsamic Glaze. Sprinkle the cumin and coriander on a board with 1 tsp salt and pepper to taste. Roll the flesh side of the meat in this. The beef can be prepared ahead and marinated for up to 24 hours in the fridge (bring back to room temperature before cooking).
  2. Peel and deseed pumpkin and cut into ½cm-thick slices. Halve eggplants lengthwise and cut into 1cm-thick slices. Core red peppers and cut each into 8 pieces. Place pumpkin, eggplant 
    and peppers on a tray, drizzle with oil, sprinkle with cumin, salt and pepper, and toss to coat evenly.
  3. When ready to cook, preheat a barbecue hotplate with a little oil and grill beef over medium-high heat until browned all over (about 2 minutes each side). Reduce heat and cook until done to your liking (about 20-25 minutes for medium-rare). Alternatively, brown beef in a lightly oiled frypan then roast in an oven preheated to 200°C (15-20 minutes). Rest beef for 10 minutes before carving into thin slices across the grain to serve.
  4. Grill vegetables in batches if necessary, turning frequently, until lightly charred and tender (15-20 minutes), or roast in an oven preheated to 200°C (30-40 minutes).
  5. When ready to serve, arrange watercress or rocket on a large platter and top with vegetables and beef. Drizzle with Garlic Dressing and sprinkle with dukkah.
  6. Garlic Dressing: Stir together all ingredients. Keeps for up to 2 weeks in a jar in the fridge. Makes about 1½ cups.