Moroccan Spiced Rib-eye With Roasted Baby Carrots
Ingredients
- 2 x 400 gram Rib-eye cutlets rib steak bone-in, rib-eye steak on the bone, fat trimmed
- 2 teaspoon Cumin seeds
- 2 teaspoon Coriander seeds
- 1 pinch Dried chilli flakes
- 1½ tablespoon Olive oil
- 2 bunch Baby carrots trimmed and scrubbed
- 2 teaspoon Fresh thyme leaves
- 400 gram Chick peas tin rinsed and drained
- 100 gram Baby spinach leaves
- 200 millilitre Greek yoghurt
- 2 tablespoon Coriander leaves chopped
- 1 tablespoon Lemon juice
Method
Preheat a small frying pan over a medium heat and add the cumin and coriander seeds. Shake the pan and take off the heat when the seeds release their aroma.
Place the seeds into a mortar and pestle or spice grinder with the chilli flakes and grind to a coarse powder.
Add 2 tsp olive oil and rub the spice mixture over the Beef. Cover and set aside for 30 minutes.
Preheat a chargrill to moderately hot and the oven or lidded barbecue to 180ºc. Cook the Beef on the chargrill for 5 minutes on each side or until nicely charred. Transfer to an oven tray and place in the oven or barbecue for 5-7 minutes for medium rare to medium. Set aside to rest for 10 minutes.
Cut the Beef off the bone and slice into thick pieces. Season with salt and pepper. Place vegetables onto a large platter and top with the meat slices. Serve with the dressing.
When the Beef goes on the grill, toss the carrots with the remaining olive oil and season with salt and pepper. Place on a baking tray and cook for 30 minutes or until tender and golden. Toss the thyme leaves and chick peas through the carrots for the last 10 minutes of cooking time. Remove from the oven, stir in the spinach leaves and allow them to wilt a little.
Mix the yoghurt, coriander and lemon juice together and season to taste with salt and pepper.
Free Range Beef
33 cuts, all of them cut to order in the shop. Pick what the recipe asks for.
