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Chargrilled beef with fennel and sumac vegetables
Chargrilled beef with fennel and sumac vegetables
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Grilled beef paired with flavorful roasted veggies, seasoned with aromatic sumac and fennel.
Ingredients:
  • 1 bunch baby beetroot, scrubbed
  • 1 bunch radishes
  • 450g cabbage
  • 1 large red onion, halved, cut into thick wedges
  • 56.88 gm extra virgin olive oil
  • 2.40 gm sea salt
  • 1/2 tsp sumac
  • 1 tsp fennel seeds, roughly crushed
  • 500g piece thick beef rump steak, trimmed
  • Mashed potato, to serve
Instructions:
  • Preheat your oven to 180C/160C fan-forced and prepare a large baking tray lined with baking paper.
  • Prepare the beetroot by trimming them, leaving a 2cm stem attached. Keep any small beetroot leaves. Cut the beetroot in half. Next, prepare the radishes by trimming them, leaving a 2cm stem attached and cutting them in half. Arrange the cabbage, beetroot, radish, and onion in a single layer on the prepared tray.
  • In a small bowl, mix together oil, salt, sugar, sumac, and fennel seeds. Drizzle the mixture over the vegetables on the tray. Roast for 30 minutes, flipping the vegetables halfway through, or until the beetroot is tender.
  • Preheat a greased barbecue grill or chargrill pan over medium-high heat. Season the steak with salt and pepper, then grill for 3 minutes on each side for a perfect medium doneness. Move the steak to a plate, lightly tent with foil, and let it rest for 5 minutes before serving.
  • Slice the savory steak and arrange it gracefully on a platter alongside the tender roasted vegetables. Gently sprinkle beetroot leaves over the dish for a burst of color and flavor. Pair this delightful meal with creamy mashed potatoes.

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