Spicy beef with harvest vegetables
( SERVES 10 )
You can buy pomegranate molasses in a bottle at most good supermarkets and specialty stores. It’s one of those ingredients that you can keep on the bench for months and months. There is no fat in it to oxidise and it doesn’t go off. It has an intense sweet-and-sour flavour and a little goes a long way.
|1.2 kgs||Beef sirloin, cut in 2 pieces lengthwise|
|4 Tbsp||Pomegranate molasses|
|2 tsp||Ground coriander|
|6 tsp||Ground cumin|
|1 serving||Salt and freshly ground black pepper, to taste|
|4 Tbsp||Olive oil, plus extra for grilling|
|8 handfuls||Watercress, or rocket leaves|
- Rub beef all over with pomegranate molasses. Sprinkle the coriander and 4 tsp of the cumin 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).
- 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 remaining 2 tsp cumin, salt and pepper, and toss to coat evenly.
- 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.
- 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).
- When ready to serve, arrange watercress or rocket on a large platter and top with vegetables and beef. Sprinkle with dukkah to serve.
See more of Annabel's pomegranate molasses recipes