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. |