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
| 1 | 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. |
| 2 | 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. |
| 3 | Combine dill and parsley on chopping board and coat steak with the mixture. Thickly slice and place on plates with the grilled vegetables. |
Tips
| 1 | 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. |
